Murukus came out so well, and I was really happy that kids liked it very much. This infact was Konda’s snacks for 3 days!
Before I jump to the muruku recipe, sweeten yourself with this Banana Halwa!
Mixed Dal Murukus:
Please read the process I followed for making murukus from this Muruku post!
Raw Rice – 3 cups (600 gms)
Bengal gram – 75 gms
Urad Dal – 50 gms
Split yellow moong dal – 75 gms
Butter – 100 gms
Water as required to knead
Cumin seeds – 1 tsp
Sesame seeds- 1 tsp
Asafoetida/ Hing – 1/2 tsp
Salt to taste
Oil for deep frying
Method to prepare:
Wash and drain the rice. Shade dry the Rice for 1/2 hr. Dry roast all the dals to light brown. Allow it to cool.
Grind the rice to a fine powder followed by all the dals.
In a wide vessel, take all the flours along with salt. Mix well. Add cumin, Sesame seeds to the flour, mix well.
Whether you use Asafoetida powder or the solid ones, you got to mix it in water, make sure it is dissolved before adding to the flour. If its not dissolved properly, when deep frying the muruku, there are chances for the hing to burst our due to air bubbles.
Mix in the hing to the flour and finally add the butter. Gather everything well and you will get more of a crumbling mixture. Now slowly add water and knead a dough which is little more softer than the puri dough.
Heat a kadai with oil enough to deep fry. Once the oil is hot enough, simmer to low flame.
Take the Muruku Aachu, wash and wipe it clean. Then divide the dough into equal balls. Fill the Muruku maker with the dough. You can either press it directly over the flames or press over a paper or slotted spoon and gently slide it down the hot oil. But since the quantity mentioned here is less, you can press it directly over the kadai.
Cook over medium flame, using a slotted spoon, turn it over to other side to ensure both sides turn golden colour. You will know by seeing the colour that its cooked. Remove to a kitchen paper and store it in a air tight container.