Made of deep-fried rice, Mullu Murukku is an Indian snack that can be tailored to different preferences in taste. In this week’s Goodbye Gluten, Ashvita Girish explains how to make this delicious treat from the comfort of one’s home.
Goodbye Gluten: Mullu Murukku
Every year during Diwali, it is a tradition in our family to make patchanam, which is a variety of quality Indian snacks for all of our friends and family. We take this opportunity to bond with the people around us and celebrate the festival of lights.
Now, I am the biggest sweet tooth, and I wouldn’t look twice at the savory snacks prepared. I would go straight for the sweets, but Diwali wouldn’t be complete without the Murukku. Mullu Murukku is a popular snack made of deep-fried rice or dal flour. There are many variations of this snack and it can be tailored to your own taste.
Ingredients
- 3 cups of rice flour
- 1 cup Moong dal flour
- ¼ cup channa dal flour
- Salt to taste
- 1 ½ tbs butter
- ¼ tsp Asafoetida
- ¼ tsp Sesame seeds
- Oil to deep fry
Directions
- Slightly toast your moong dal flour for 2 minutes on a low flame to get rid of the raw smell of the lentil
- In a large bowl sift together all the flours
- Add salt to taste, the Asafoetida, sesame seeds, and butter
- Knead the flour and add little water until you have a dough
- Now to get the classic shape of Mullu Murukku, you’re going to need the Murukku press
- Put a small ball of dough into the press and squeeze directly into the preheated oil in a circular motion
- Deep fry for 1-2 minutes on each side and drain the excess oil on a paper towel