Diwali is fast approaching and I am sharing another murukku variety. Traditionally sweets and savouries are prepared at home for this festival. This practice ensured that the family gets unadulterated goodies. I have shared many varieties of sweets and savouries already. Please check the festival section for more varieties. Adding this recipe to the kitty!
- 3/4 Cup Foxtail Millet Flour
- 3/4 Cup Processed Rice Flour
- 1/2 Cup Moong Dal Flour
- 2 Tbsp Butter
- 1 tsp Crushed Pepper
- 1 Tsp White Sesame Seeds
- 1.25 Tsp Salt
- 1/2 Tsp Asafoetida Powder
- Mix all the ingredients well so that the butter is coated to the flour evenly.
- Add water little by little and make a soft dough.
- Heat oil in a pan. Once it is hot, keep the flame to medium heat.
- Using the single star shaped plate of the murukku press, squeeze some dough into the oil in circular motion.
- Allow it to cook. Flip often so that it gets cooked evenly.
- Once done, remove and drain on a kitchen tissue to remove the excess oil.
- Store in an air tight container after cooling.
1. Ghee can be used in place of butter
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