35 Servings 30 min Cook
4 Cup White Rice
1 Cup Lentils
2 Tsp, whole Cumin
1/3 Tsp Garlic Powder
1/2 Tsp Onion Powder
1 Dash Salt
1 Tbsp Olive Oil
3 Tbsp Butter
Soak raw rice for 2 hours, rinse well, and dry well.
Fry lentils until you get a nice aroma or until slight golden brown.
Mix both, give it in the flour mill and grind it to a fine powder.
Sieve it twice and set the flour aside.
Mix prepared murukku flour, cumin seeds, garlic powder, onion powder, salt (mix salt in a little water and add) in a bowl.
Heat oil (1/4 cup) and add to it.
Mix well.
Add hot water little by little and prepare a soft firm dough.
Knead well.
The dough should not be too hard nor too soft.
Make murukku with the murukku machine using the plate with 3 round holes.
Put a small portion of dough into the murukku maker and squeeze it out in a circular motion on a ladle or small plate.
Heat oil and gently slide the squeezed out murukku into the oil.
(To check if the oil is hot, just drop a small piece of murukku dough into the oil, if it raises to the surface immediately, it is an indication that the oil is hot).
Turn the heat to medium and fry the murukkus both sides until golden brown.
Remove it with a slotted ladle and drain on a paper towel (note - bubbling sound stops when the murukku is done
Repeat the process for the rest of the dough.
After it cools, store it in an air tight container, 10-15 days.
