MULLU MURUKKU RECIPE ~ Diwali recipes ~ Omam Murukku recipe

Mullu murukku is always on top of the list during diwali preparations, we make few varieties of these for distribution to family and friends. It is quite simple & versatile to make with few ingredients and we get to make the combo that we like. Its plain rice flour combined with either bengal gram flour or roasted gram flour or both paired with some cumin or ajwain seeds. I’ve already shared a Andhra style Mullu murukku / Janthikallu using sesame seeds and this time its flavored with omam/ajwain seeds which gives immense flavor to this murukku. This is a spicy version of mullu murukku, cut down on the red chili powder if you prefer less spicy. Here is a batch that i made this week, hope you all like it.

Ingredients –  { Makes – 25 }

• Rice flour / Arisi maavu 2 cups
• Bengal gram flour / Kadalai maavu 1/4 cup
• Roasted gram flour / Pottukadalai maavu 1/4 cup
• Butter (at room temperature) 3 tablespoons
• Ajwain / Omam seeds  (lightly crushed) 1 teaspoon
• Red Chili powder 1 teaspoon
• Salt 1 teaspoon
• Water 1 cup (approx)

Lets see how to make this Mullu Murukku…

To start with grind some roasted gram / pottukadalai / dalia to a fine powder and keep it aside.

Sieve if necessary.

Then in a bowl combine rice flour, bengal gram flour, roasted gram flour, red chili powder, ajwain seeds and salt.

Combine  well to for even mixing. Add butter and cut that into the flour to make a crumbly texture.

Now slowly add water, little at a time and gather to form a dough. Knead well to form a soft but stiff dough.

Use a star disc in your murukku press / achu and grease the inner portion with little oil.

Stuff the achu with some dough.

Fill it with enough murukku dough and start pressing to form a spiral shape muruku as shown.

Side by side heat enough oil for deep frying. Deep fry the murukku in hot oil  in batches until golden.

Fry them till golden on either side.

Fry them in batches.   As soon as you drop it will bubble vigorously and fry, flip to cook the other side and fry till it turns golden. Once its done the all the vigorous bubbles will settle and the sizzle will stop.

Take them out immediately and drain excess oil by placing them over a paper towel. Let cool completely and then store in an air-tight container.

Notes

1. Check the oil temperature before dropping the murukku. Try with a small sample.
2. Always fry the murukku on medium high flame, otherwise it will brown the outer layer, and dough will be partially cooked inside.
3. Do them in batches, do not over crowd them while frying.
4. While sampling let the murukku cool completely and see if its crunchy. If its too oily then too much water in the dough – fix it with some flour mixture,   if its too hard / dough is very tight to press then less fat- so fix it with one teaspoon hot oil and sprinkle with water and knead again. To much fat or butter will make the murukku melt inthe oil – fix with rice flour and knead.
5. Homemade rice flour or idiyappam flour or plains tore bought ready made rice flour will work for this recipe.
6.  You can use any press, regular thenkuzhal will also work, just shapr them spiral or just press directly in oil for irregular shapes like butter mixture.
7. You can add cumin seeds instead of ajwain , sesame seeds will also work.
8. This is a spicy version of mullu murukku, cut by 1/2 teaspoon if you prefer less spicy.
9. Murukku will stay good up to 2 weeks stored in an air tight container.

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