MULLU MURUKKU , how to make spiky, crispy snacks

Mullu Murukku.....the spiky and flavorful crispy snacks are also called Butter Mixture...since they just melt in your mouth. Your attempts to bite them will fail, I am warning you.....when you pop them into your mouth, before you try to munch them, they will just melt...so soft, crisp and crunchy...
The white sesame seeds impart special aroma and flavor to the murukku.
Please check my Glossary for any unknown terms.

Ingredients

Fine rice flour (home made or store bought..I used the latter) - 2 1/2 cups

Pottukadalai/fried gram  powder - 1/4 cup

Hing powder - 1/2 tsp

Chilli powder - 1 tsp

White sesame seeds - 2 tbsps

Butter (in room temperature)- 1 tbsp

Ghee - 1 tbsp

Salt to taste

Enough cooking oil to fry the murukkus

Recipe Cuisine: South Indian; Category: Snacks/neivedhyams

Prep time: 10 mts; Cooking time: Roughly 30-45 mts

Yields roughly 1/2 kg of murukkus

Pottukadalai powdered fine in blender jar

Rice flour measured and taken, on top of which pottukadalai powder is sieved and added.

Chilli powder, salt and white sesame seeds added

All mixed well, after adding butter and ghee. All the dry ingredients have to be first mixed with butter and ghee, then only water should be added

Adding water little by little, knead to a smooth dough.

Oil heated, and murukku squeezed into the oil

                                                          Getting fried to golden color.

Almost getting done.

Drained and kept in a colander.

Store in airtight containers, after they cool down.

This post first appeared in www.malpatskitchen.com

Notes

* Jeera/cumin can be added in the place of sesame seeds, but I always feel sesame seeds are  delicate and add  subtle flavor to the murukku, while the flavor of Jeera can be a bit stronger.

*Melted butter can be added too, instead of butter in room temperature

Categories: Bakshanams(savoury snacks), Festival Delicacies, Janmashtami neivedhyams, Karthigai Deepam recipes, Snacks