Mullu Thenkuzhal

 Murukku can be magical for first timers – especially first time makers. Be it the ones made by the murukku maker, or the hand-made kai-murukkus, making murukku is an art by itself .In most South Indian family festivals, won’t end up without Murukku items.  This Mullu Thenkuzhal is an all-time favorite Indian snack that is sure to satisfy both in our family. This recipe guarantees crunchy and smooth  Mullu Thenkuzhal. This is very easy and simple recipe.

Murukku tips:

• Do not keep the dough for a long time. Make sure you keep the dough covered throughout to avoid drying of the dough.
•  Do not mix the whole flour at a time to make dough. Make dough little by little and fry at once. Otherwise, the preparation will become red.
• Make sure the rice flour and other flours, you use is fine in texture. Otherwise the Murukku will break.
• Butter gives whiter color and crisp texture.
  
  

Ingredients:

  Rice flour –                                         2 cup

Moong dhal flour –                            ¼ cup

Chutney dhal flour (Pottukadalai) – ¼ cup

Cumin seeds –                                    ½ tea spoon

Asafetida powder                              1/8 tsp.

Unsalted butter –                               2 table spoon

Salt –                                                     as per taste

Oil for frying

Method:

• Dry fry the Moong dhal in a pan,  grind in the mixer till fine powder.
• Mix all together. Divide them into two equal parts.   
• Make dough with first half, with enough water to a stiff dough.
• Make balls out of the batter and put it in the mould (mullu thenkuzhal) of the achu.
• Heat the oil in a pan and press out the dough.
• Cook in low flame till crisp and golden in color.
• Remove from the fire and drain.
• Now prepare the other half (follow the same steps)
• Mullu Thenkuzhal is ready.  Store it in an air tight container.
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  Murukku Aachu