How to make Mullu Murukku (Easy Diwali Snack)
Deepavali, is a lot like Christmas for Hindu's, although we are not big on the gifts - we exchange treats!! The thought of Deepavali never fails to excite me, till date. During my tween years, I remember the sleepless nights on the eve of Deepavali, eagerly waiting for somebody to wake up; so I can too. The pre-dawn Ganga Snanam (Oil bath); a huge volume of phone calls & guests who visit, to give their Deepavali greetings & pass on some dry fruits, sweets or even fireworks. I used to get all dolled up, to go to almost every house on the street & share the sweets & savories made in our home. Not to mention, the numerous oil lamps every where you see - in every room of the house, on every window sill & even on the roof, if it was accessible. My brothers on the other hand didn't care much for anything else, except munching on the treats & the fireworks; tons & tons of fireworks :o)
I first learnt, how to make Kai Murukku's (made using your hands; without a Murukku press) from my great Grandma; she was the one, when it came to making gigantic batches of crunchy-munchy snacks for Deepavali. It's been a while since I thought of her; but now I miss her very much :o( I hope her blessings are with me, although she isn't. OK! I think, I've rambled enough, let's get to the recipe now.
Rice flour - 2 & 1/4 of a cup
(Besan) Bengal Gram flour - 1 & 1/4 of a cup
Butter - 2 Tbsp
Asafoetida powder - 1/8 Tsp
Salt - according to taste
Chilli powder - 1/2 Tsp to 1 Tsp
Oil - for deep frying
Special Equipment Needed:
- Sift & mix the Rice flour, Bengal gram flour, Salt, Chilli powder & Asafoetida in a dry bowl. (You can check the seasoning, at this stage if you like)
- Heat Butter in a pan until it's melted & hot.
- Add the butter to the flour & mix well, trying to break the crumbs.
- Divide the flour into 3 or 4 parts. (If you make a big batch, using all the flour; your dough will get dry)
- Heat the oil in a Kadai.
- Using the single star disc from the Murukku press, assemble the Murukku maker.
- Sprinkle water to the first portion of the flour mixture, just before frying to form a thick, moist & pliable dough.
- Fill the Murukku Press with ample amount of the dough & squeeze the dough onto an inverted plate, to form a small Murukku.
- Lift the plate & transfer the Murukku dough to your hand & drop gently into hot oil for frying. (If you are not particular about the shape, you can also squeeze the dough directly into the hot oil)
- Repeat the process until the oil is filled with Murukku's to fry. Flip the Murukku once or twice & remove from oil when crisp & golden in color. (Remember that the Murukku's will get harder when cooled down)
- Repeat steps 7 through 10, until you have used up all the dry flour & made Murukku's with them. The dry flour mixture can be tweaked, if the seasoning is not right in your first batch & if needed, you can also save the dry flour mixture in an air tight container for making fresh Murukku's another day :)
- Cool it to room temperature, store it in air-tight container.