Ingredients:
Processed Rice Flour - 4 cups
Bengal Gram Dal - 3/4 cup
Moong dal - 1/2 cup
Salt - 8 tbsp
Asafodeita solid piece - 1 inch
Butter - 100 gms (unsalted)
Cardamom powder - 1 pinch
Oil for frying
Method:
Fry moong dal and bengal gram dal separately, till they become golden brown in colour. Grind them to a fine powder and if needed seive them. Mix them together and grind it again so that they blend finely. Soak salt in 1/2 cup of water and let it dissolve completely. Soak asafodeita in 1/4 cup of water.
For 2 cups of rice flour, 1 cup of dal mixture powder is needed. In a shallow bowl add rice flour, dal flours, salt water, asafodeita water, butter, cardamom powder and make a soft dough. Heat oil and squeeze the dough into it using mullu murukku achchu. Turn it to the next side and fry it till it becomes golden brown in colour.
Drain it in tissue paper. Store it in airtight container.
Processed Rice Flour - 4 cups
Bengal Gram Dal - 3/4 cup
Moong dal - 1/2 cup
Salt - 8 tbsp
Asafodeita solid piece - 1 inch
Butter - 100 gms (unsalted)
Cardamom powder - 1 pinch
Oil for frying
Method:
 |
| Mullu Murukku Achchu |
For 2 cups of rice flour, 1 cup of dal mixture powder is needed. In a shallow bowl add rice flour, dal flours, salt water, asafodeita water, butter, cardamom powder and make a soft dough. Heat oil and squeeze the dough into it using mullu murukku achchu. Turn it to the next side and fry it till it becomes golden brown in colour.
Drain it in tissue paper. Store it in airtight container.
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