Murukku is a traditional indian snack that need no introduction. When i was a kid, i remember my mom making huge amount of murukkus and storing it in big stainless steel buckets ( called as thukku in tamil ) that would last for a month. She used to make it in the traditional way by soaking and roasting the rice and grinding it in a rice mill which is an elaborate process. I normally use the store brought rice flour to make it a lot easier. When you have all the ingredients handy murukku can be made in no time. I usually make murukku in large batches , comes handy whenever you need a snack to munch on.
makes about 25 to 30
2 cups rice flour
1/2 cup urad dal flour (see how i made it)
4 tablespoons melted butter
salt, to taste
warm water, as need for the dough
1 teaspoon sesame seeds (white or black)
oil for deep frying
For urad dal flour:
1 cup urad dal/ulundhu/black gram 4 dry red chillies
Dry roast the urad dal along with red chillies until light brown and smells good.
Let it cool down completely. Grind it to fine powder.
Store the leftover in a sir tight container for later use.
How to make murukku:
In a wide bowl, mix together rice flour, urad dal flour, salt, sesame seeds and butter.
Add water little by little and knead the dough to a soft ball.
Insert a small amount of dough into the murukku press.
Heat oil in a heavy bottomed kadai, once the oil is hot press the dough on a slotted spoon rotating the murukku press so that you get the shape and drop it into the oil.
Fry until golden brown and drain on paper towel.
Once cool, store it in an air tight container.
You can also use store brought urad dal flour and substitute chilly powder for red chillies.