Mullu Murukku is our favorite snack, just like every other fried crunchy stuff :) Murukku is one the "must-have" items for festive days like Deepavali and Karthigai. South-Indian weddings have this formality of giving away Murukku and Laddu (an Indian sweet) to all their guests who graced the marriage with their presence (something like a return gift!) In short, Thenguzhal (தேன்குழல்) is something we have grown up with and would love to lay our hands on, anytime of the day :)
The right proportion of rice flour to urad flour and the right amount of butter gives the best tasting Murukku :) This is a foolproof recipe, thanks to my mom, as I got it right even the first time I tried my hand at making Thenguzhal.
What You Need -
Rice flour - 1 cup
Urad flour - 1/4 cup
Cumin seeds - 1 tsp
Sesame seeds - 1/2 tsp
Hing (asafoetida) - 2 drizzles
Butter - 2 tbsp
Water - 1/2 cup
Salt - to taste (Start with 1/2 tsp)
Oil - for frying
How To -
- Fry urad dal till it turns slight red in color and allow it to cool. Powder it in a mixer.
- Mix in rice flour with urad flour, add jeera(cumin), asafoetida, sesame seeds, salt and melted butter.
- Add water, little by little as needed and make a firm dough.
- Get your "Sevanazhi" (aka Murukku press device) ready with the one-starred plate (as shown in the picture).
- Heat oil in a deep pan and when hot, fill dough into the device and press onto hot oil, while moving your hand in clockwise circles 3 times.
- Wait patiently until it turns from white color to slight golden and turn sides. This takes about 4 minutes.
- Let the other side get cooked well too.
- Drain onto paper tissues to remove excess oil.
- Once cooled, transfer to airtight container.
Munch your murukkus with hot masala chai/tea or whenever you feel like snacking! ;)