Sweets go hand in hand with kaaram....As the famous cliche goes,"Sweet, Kaaram and coffee"
Recipe for mullu thenkuzhal is as follows.
Ingredients:
Rice flour- 1
Moong dal- 1/4 cup
Chana dal- 3 tspns
Ghee-1 tspn
Salt
Asafoetida-2 tspns
Water-
Oil
Dry fry moong dal and chana dal together in a kadai till the aroma spreads out.
Once it cools down, grind them into a fine powder.Mix this powder with rice flour,asafoetida, ghee,salt and water and knead it into a soft dough.
Heat oil in a kadai for frying. Grease the murukku achu with oil and put one small lump of the batter in it.Check if the oil is hot by placing a small piece of dough in it.If it rises up immediately to the top, it is ready to be fried in.
Squeeze the achu over the oil swirling it into circles to get the desired shape of the murukku.
Once the murukku tuens golden brown, you can remove it from the kadai.
Note:The achu generally comes with different plates at the bottom.These can be used for different types of murukku.
Recipe for mullu thenkuzhal is as follows.
Ingredients:
Rice flour- 1
Moong dal- 1/4 cup
Chana dal- 3 tspns
Ghee-1 tspn
Salt
Asafoetida-2 tspns
Water-
Oil
Dry fry moong dal and chana dal together in a kadai till the aroma spreads out.
Once it cools down, grind them into a fine powder.Mix this powder with rice flour,asafoetida, ghee,salt and water and knead it into a soft dough.
Heat oil in a kadai for frying. Grease the murukku achu with oil and put one small lump of the batter in it.Check if the oil is hot by placing a small piece of dough in it.If it rises up immediately to the top, it is ready to be fried in.
Squeeze the achu over the oil swirling it into circles to get the desired shape of the murukku.
Once the murukku tuens golden brown, you can remove it from the kadai.
Note:The achu generally comes with different plates at the bottom.These can be used for different types of murukku.
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