2 cups rice flour
3/4 cup moong dal
1/4 cup + 2 tablespoon channa dal
1 teaspoon cumin seeds
1/2 teaspoon asafoetida powder
1 teaspoon salt to taste
5 tablespoon unsalted butter
2 cups of water approximately adjusted to need
oil for deep frying
Preparation: Roast the moong dal and channa dal separately until it turns brownish and a roasted aroma is given out. Keep it aside to cool and powder them separately to a fine powder.
Prepare the dough: To a bowl with the rice flour add the powdered moong dal and channa dal and mix.
Add the cumin seeds, asafoetida and salt and mix.
Next add the butter and mix it well with the dough.
Last of all add the water slowly enough to make a firm dough. The dough is ready to make murukku.
To make the murukku use a food press with the star disc.
Assemble the press and fill it with some dough. To a pan on medium with with some oil, press the dough into the hot oil carefully spreading it around. The oil needs to be on medium heat, if it is too hot the outside will be overcooked and the inside will not be cooked. Let is cook for some time until the sizzling has come down and it feels firm, then turn it around and let it cook on the other side. When the sizzling come down some more and the murukku had turned reddish in color take it out of the oil and it is now ready.
Mullu murukku is a crunch and tasty South Indian snack.