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Blogging Marathon# 45: Week 1/ Day 1

Theme: Diwal Festival Specials

Dish: Muruku

After the mega marathon last month, we are back to our regular BM schedule with 3 day blogging each week this month. For the first week, my theme is ‘Festival Special — Diwali’. Since Diwali is right around the corner (October 23, 2014), I thought I will post some specials that I would make for the festival.

For the first day, I made crispy and crunchy murukkus that are made using rice and lentil flour. I found this recipe on DK’s Chef in you blog and her clicks really pulled me to make them.

I have tried quite a few different types of murukus. My mom usually makes murukku with rice flour and chickpea flour. Using lightly roasted and ground lentil flour is totally new to me, so wanted to see how the murukkus would turn out. They turned out perfect — crunchy and crispy. They keep well for days when stored in an airtight container.

Print Recipe
Mullu Murukku (Rice & Lentil Muruku) Yum
Mullu Murukku (Rice & Lentil Muruku)
Course snack
Cuisine south indian
Prep Time 30 minutes
Cook Time 45 minutes
Servings
Ingredients
  • 3 cups Rice flour
  • ½ cup Moong dal
  • ¼ cup Chana Dal
  • 1 tsp Cumin
  • 1 tsp Sesame seeds
  • ¼ tsp Asafoetida / Hing
  • 2 tbsps Butter Ghee / - melted
  • to taste Salt
Course snack
Cuisine south indian
Prep Time 30 minutes
Cook Time 45 minutes
Servings
Ingredients
  • 3 cups Rice flour
  • ½ cup Moong dal
  • ¼ cup Chana Dal
  • 1 tsp Cumin
  • 1 tsp Sesame seeds
  • ¼ tsp Asafoetida / Hing
  • 2 tbsps Butter Ghee / - melted
  • to taste Salt
Mullu Murukku (Rice & Lentil Muruku)
Instructions
  1. Dry roast chana dal and moong dal for 2~3 minutes on medium low flame until lightly fragrant. Cool slightly and grind to a smooth powder.
  2. Sieve rice flour and the dal flour to remove any coarse pieces.
  3. Combine all the other ingredients and mix well.
  4. Add water ½cup at a time to form a not-too thick or not too soft dough. Keep the dough covered.
  5. Heat oil for deep frying. Take a big lemon size dough and place it in the muruku press with star attachment.
  6. Press the dough directly into the hot oil or press it onto a greased plate and slide into the hot oil. Fry till the murukus turn golden on both sides. It is important to keep the heat at medium otherwise the outside will turn golden, but the inside will still be raw. These star murukus take a little bit of time to fry, so do not hurry the process.
  7. Remove the fried murukkus onto a paper towel lined plate. Cool completely and store them in airtight container.
Recipe Notes

Special thanks to my sister for styling the murukus 🙂

Lets check out what my fellow marathoners have cooked today for BM# 45.

Linking this to 'Favorite Recipe Event -- Diwali Specials', being hosted by MayuriSwathi is the brain behind this lovely event.

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19 thoughts on “Mullu Murukku (Rice & Lentil Muruku)”

  1. Yummy choice for the festival theme. They look crispy and well made. I make the moong dal ones regularly and they are lighter in texture. next time I must try adding chana dal as well.

  2. my favourite chakris as we call it in Gujarati. Please link your post to my event announcement page and also Swathi’s announcement page. Thanks.

  3. am yet to try my luck with making murukkus at home. its the shape n crunch that intimidates me ! looks awesome :-)) I cant stop but gawking at ur pics all day 😀

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