Murukku

In every house murukku is made for festivals , but every version will be different .

It is something like fingerprint, In no two houses, murukku's taste, texture , shape will be the same :)

After my marriage, I was also trying different versions (reason being no flour mill to grind the flour for murukku), but was not satisfied until I tried my mom's recipe below. Though I finally had to find one flour mill in Singapore, this version turns out really well and gets the appreciation of everybody who tastes it. I once got a comment saying that it is even better than sri krishna version ... (I swearrrrrrrrrrrr :)  ) .

This recipe works out well only for mullu Thenkuzhal (a type where the star plate is used for making murukku).

Ingredients :

Raw rice - 4 cups

Moong Dhal - 1 cup

salt - As required

aesafoetida - 1/2 tea spoon

Butter - 4 tbsp

Oil - For frying

Recipe :

Fry the moong dhal slightly . Mix it with the 4 cups raw rice & prepare the flour (grinding in the mill yields expected results :) ) .I normally go to the mill once a year only & store the grinded flour in freezer. Will use it whenever required.

Mix the flour, salt, aesafoetida & warm melted butter . Make it into a dough by adding water . Put the dough in the murukku maker with star plate in it & prepare the murukkus . Heat the oil & fry them .

Normally the murukkus are removed when the bubbles and sound reduce/stop .

Enjoy the taste & Appreciation :))