Mullu Murukku (Rice & Lentil Muruku)

Recipe by Cook's Hideout

Blogging Marathon# 45: Week 1/ Day 1 Theme: Diwal Festival Specials Dish: Muruku After the mega marathon last month, we are back to our regular BM schedule with 3 day blogging each week this month. For the first week, my theme is 'Festival Special -- Diwali'. Since Diwali is right around the corner (October 23, 2014), I thought I will post some specials that I would make for the festival.

Ingredients

• 3 cups rice flour
• (1.25l) fish stock
• (1.25l) fish stock
• 1 tsp cumin
• 1 tsp sesame seeds
• (1.25l) fish stock (/ Hing)
• 2 tbsps Butter Ghee (/ - melted)
• to taste Salt

Method

1. Dry roast chana dal and moong dal for 2~3 minutes on medium low flame until lightly fragrant. Cool slightly and grind to a smooth powder.
2. Sieve rice flour and the dal flour to remove any coarse pieces.
3. Combine all the other ingredients and mix well.
4. Add water ½cup at a time to form a not-too thick or not too soft dough. Keep the dough covered.
5. Heat oil for deep frying. Take a big lemon size dough and place it in the muruku press with star attachment.
6. Press the dough directly into the hot oil or press it onto a greased plate and slide into the hot oil. Fry till the murukus turn golden on both sides. It is important to keep the heat at medium otherwise the outside will turn golden, but the inside will still be raw. These star murukus take a little bit of time to fry, so do not hurry the process.
7. Remove the fried murukkus onto a paper towel lined plate. Cool completely and store them in airtight container.

View the recipe instructions at Cook's Hideout