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.
Getting fried to golden color.
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
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