Crispy mullu murukku recipe South Indian
Preparation of rice flour for mullu murukku , thenkuzhal , seedai - traditional method
- Take raw rice in a vessel , soak in water for 30 minute sand wash well with water, repeatedly.
- Spread it on a clean cloth in a room and dry in shade under a ceiling fan
- We need not dry it under the sun.
- The dried rice is again heated in a shallow vessel in a stove.
- Heating is done for a short time only and the rice should not change colour
- Alternatively we can use ready made rice flour available in shops exclusively for the purpose of making murkkku, seedai etc.
Deepavali bakshanam is ready in the pic shown above :) Those were good old times when the ladies of the house used to plan for Diwali savory and sweet items one week to ten days in advance. Elaborate plans and arrangements were made all the ingredients required were procured and prepared .
This tradition is still followed in many homes including ours. There is an air of excitement as the festival draws near and all the bakshanam are ready and we have to "protect" them from children because we also have to distribute among friends , neighbours and relatives.
Preparation of the dough
For 4 measures of rice add,
- roasted gram 3 measures
- gram dhal half measure
- moong dhal half measure
- Elachi - 2 nos to get fine flavour
- Dry grind all the ingredients
- To the ground flour add salt and Poppy seeds . Poppy seeds are optional
- Add butter or hot oil and mix well all the ingredients
- Add water and knead the dough
- While kneading we can add white sesame seeds also - one tea spoon
- Knead the dough well so that all the ingredients blend and mix
Transfer the dough to the chakli maker ( murukku achchu ).
Squeeze the dough with the handles into the hot oil
fry well till the murkku turns golden brown in colour
Transfer to plate with tissue paper on it so that excess oil is absorbed.
One of the most common Diwali bakshanam or savory items is ready to be served.