Mullu Murukku–Indian Snacks/ Indian Savories - Diwali Recipes

Mullu thenkuzhal is a savory which is a famous South Indian snack. It tastes best when served warm or at room temperature. It goes well as an accompaniment with coffee or juice. This is a quick savory and can be done in less than 30 minutes. This can be stored in an airtight container for at least 2 weeks. This variation is used in occasions like marriages, festivals and celebrations.

IngredientsRice flour – 4 cups
Kadalai Parupu / Channa Dal – ½ cup
Paasi Parupu / Yellow Split Moong Dal – ½ cup
Cumin Seeds – 1 tea spoon
Salt – 1 1/4 tea spoon
Asafetida – ½ tea spoon
Butter – ¾ stick - 75 grams
Oil - to fry

MethodDry roast the lentils until a nice aroma comes
Once cool, dry grind the lentils to a powder and keep aside
Sieve them through a fine sieve to get the powder only.
Regrind and get the fine powder again

Heat oil in a pan
In a mixing bowl, mix all the dry ingredients together including the lentils flour
Add the butter and mix well and finally add water and make it to a dough
Put this inside the mullu thenkuzhal achchu and deep fry in oil. You could directly fry it in oil, then you cannot make designs much.. Alternatively, you could make the designs on the spatula or back side of a flat bottom bowl and flip it to the oil to get the design

Points to note
Do not make the dough and let it rest
Butter should be in room temperature
If making designs, pinch the edges for it to not open when put in oil
You could make designs bigger if you make them on a plate and insert the plate into the hot oil..
Make sure you get it on news paper to absorb if any extra oil is there
Grease the spatula or the bowl before making the design