Mullu Murukku or Muthusaram as it is called in the Palakkad Iyer community, is a popular savory prepared on festive occassions. It is one of the items in the "Cheeru"/Seeru, in a wedding. It is one of my favorite snack varieties. But somehow, it makes an appearance very rarely in my kitchen. Most of the times, I end up preparing either the thenkuzhal or ribbon pakodam as these are better liked by the family.
This time I wanted to try this and got the recipe from my mother. They turned out very well and were loved by all at home.
What you’ll need
- Rice Flour – 3 cups
- Channa Dal/ Kadala Paruppu – 1/2 cup
- Moong Dal/ Pasi Paruppu – 1/2 cup
The following measurements are for 1 cup of riceflour + dal flour
- Butter – 1 tbsp
- Asafoetida – a generous pinch
- Salt to taste
- Oil to deep fry
- Dry roast the dals separately, until a nice aroma come out. Don’t over fry.
- Grind the dals into a fine powder. Sieve both the powders to get a fine powder. It is important to sieve the flour. Mix both the flours well and keep aside.
- For every 3 cups of rice flour use 1 cup of the mixed dal powder.
- Now take 1 cup at a time of this rice flour and dal flour mixture in a wide bowl.
- Add the butter, asafoetida and salt to taste. Mix well with hands.
- Add water little by little and make into soft dough. Don’t make it too loose or too stiff.
- Heat oil in a Kadai to deep fry.
- Take the murukku press and place either the single star plate.
- Place the dough in the murukku press and squeeze into spirals, on a plastic sheet or on the back of a flat ladle
- Carefully, transfer the murukku from the plastic sheet into your hands and slide into the oil. If squeezed on a ladle, then slowly slide it into the oil.
- Fry on medium flame, until the bubbles stop.
- Transfer into a kitchen tissue, cool and store in air tight container.
- Don't over fry the dals.
- If using store bought rice flour then use only 2 cups of rice flour for 1 cup of dal flour.
- Add the mentioned amount of butter or use hot oil, else, the muthusaram will turn hard.
- If you feel muthusaram is hard, add more butter or oil, in the next batch.
- Knead 1 cup of dough at a time, else the muthusarams will become very red.
- The quality of rice flour is also important to get crunchy muthusaram. Homemade rice flour is recommended.