- 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.
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
- 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.