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.
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.
Sieve rice flour and the dal flour to remove any coarse pieces.
Combine all the other ingredients and mix well.
Add water ½cup at a time to form a not-too thick or not too soft dough. Keep the dough covered.
Heat oil for deep frying. Take a big lemon size dough and place it in the muruku press with star attachment.
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.
Remove the fried murukkus onto a paper towel lined plate. Cool completely and store them in airtight container.
Special thanks to my sister for styling the murukus 🙂