Mullu Murukku as the name suggests it has a thorny texture and fondly called as Iyer Kadai Murukku. It is a deep fried savoury snack that is prepared with rice flour and besan flour. Simple and yummy snack loved by all.
Yields: 2 small packs
Rice Flour: 1 cup
Besan Flour: ½ cup
Ghee: 2 tsp
Baking Soda: 2 pinches
Omam/Ajwain seeds: 1 tsp
Salt: ½ tsp or as required
Water: as required
Oil: for frying
In a mixing bowl add ghee and baking soda. With the tip of your fingers mix them until it becomes frothy.
Add the rice flour, besan flour, required salt and mix well. Baking soda, ghee mixture and the flours should mix well without any lumps.
Shortcut – You can dry grind the above mixture in a mixie or a blender to remove the lumps easily.
If there are lumps, then the fat deposited in the lumps will cause accidents while frying.
Mix ajwain seeds to this and keep it ready.
Grease the murukku mould with oil. Use 3 stars disc to make this.
In a kadai add enough oil for frying and switch on the flame.
Take a small portion of the flour, add enough water to make a soft dough. It should not be very thick and thin. It should be a smooth and soft dough.
Add this dough to the murukku mould and when the oil is ready to fry, gently press the mould and drop the dough on the kadai. Deep fry until the bubbling sound ceases.
You can make it on a greased foil and gently remove from the foil and drop this in the kadai with your hands.
Drain the excess oil in a paper towel. Store in an airtight container for retaining the crispiness.
- You can also add jeera instead of ajwain seeds.
- Mix only the amount required to fry at a time, or your murukku will turn red when you fry.