Mullu Murukku is prepared on festivals, weddings and other ocasions. Here I have prepared using Ready Murukku Mix and found it quiet easy at times. This is the first time I used the mix. Usually I bring the mix milled from India done by my mom:-) When in chennai, I love those crispy and tempting ones from Grand Sweets.
Will post my traditional recipe also soon. This mix is handy when you find difficult to prepare the traditional murukku maav/flour.
Ingredients
Murukku Mix - 1 kg(I used Babas)
Hot Oil - 3/4 cup
Omam/Ajwain/Bishop weed - 1 tblspn(As per your taste)(see notes below)
Hing - 1/2tspn
Water as required
Oil for deep frying
Salt
Preparation Method
In wide vessel, add murukku mix, salt, hing, omam and mix dry.
Make a dent/like well in the flour.
Heat 3/4 cup oil and it should be hot but not smoky.
Slowly pour in the dent, wait for few minutes. It will be very hot(Caution)
Mix slowly the oil in the flour by hand, then add sprinkle water and make a soft dough.
Leave it for 10mins by that time heat oil in kadai for deep frying in low flame.
Make equal portions in the dough, take one small portion and put in the murukku nazhi/press. I used single star one plate.
Take newspaper or parchment paper, cut into small rectangles and keep.
Press slowly upto 4 lines and keep about 5 to 6 ready.
When oil is hot slowly put them and deep fry till brown on both sides.
Repeat the same process with rest of the dough.
Allow it to cool and then store in air tight container.
Instant Mullu Murukku is ready to serve.
Enjoy the crunchy murukku with Hot coffee/tea, sambar rice or rasam rice.
Notes - You can use Jeera/Cumin seeds or Ellu/White Sesame Seeds instead of Omam.
I will soon post the step by step photos.
This B & W photo is going to B&W Wednesday by Susan. This recipe is going to My Diwali my way by Kushi and Diwali Festival of Lights by Anu.
Will post my traditional recipe also soon. This mix is handy when you find difficult to prepare the traditional murukku maav/flour.
Ingredients
Murukku Mix - 1 kg(I used Babas)
Hot Oil - 3/4 cup
Omam/Ajwain/Bishop weed - 1 tblspn(As per your taste)(see notes below)
Hing - 1/2tspn
Water as required
Oil for deep frying
Salt
Preparation Method
In wide vessel, add murukku mix, salt, hing, omam and mix dry.
Make a dent/like well in the flour.
Heat 3/4 cup oil and it should be hot but not smoky.
Slowly pour in the dent, wait for few minutes. It will be very hot(Caution)
Mix slowly the oil in the flour by hand, then add sprinkle water and make a soft dough.
Leave it for 10mins by that time heat oil in kadai for deep frying in low flame.
Make equal portions in the dough, take one small portion and put in the murukku nazhi/press. I used single star one plate.
Take newspaper or parchment paper, cut into small rectangles and keep.
Press slowly upto 4 lines and keep about 5 to 6 ready.
When oil is hot slowly put them and deep fry till brown on both sides.
Repeat the same process with rest of the dough.
Allow it to cool and then store in air tight container.
Instant Mullu Murukku is ready to serve.
Enjoy the crunchy murukku with Hot coffee/tea, sambar rice or rasam rice.
Notes - You can use Jeera/Cumin seeds or Ellu/White Sesame Seeds instead of Omam.
I will soon post the step by step photos.
This B & W photo is going to B&W Wednesday by Susan. This recipe is going to My Diwali my way by Kushi and Diwali Festival of Lights by Anu.
