Measurements in standard cup (240 ml) measurements;
Soaking time – 4 hours; Preparation time – 15 mins; Cooking time – 90 mins
Parboiled Rice / Idli Rice – 2 cups
Roasted Gram dhal flour / Dalia / Pottukadalai maavu – 2 cups (see notes below)
Asafoetida / Hing / Perungayam – a big pinch
Butter – 1/2 tbsp
Salt – 1 tsp
Oil – for deep frying
Grind to a paste:
Green chillies – 6
Cinnamon – a mall piece
Cloves – 5
Ginger – 1/4″ piece
Garlic – 6 cloves
Fennel Seeds /Saunf – 1/2 tsp
Wash and soak the rice for 4 hours. Grind to a smooth batter with salt with a pouring consistency. Grind the chillies and spices with about 1/4 cup of water. Filter this spice mixture to extract the juice. Add the butter to the gram dhal flour and rub to incorporate well. Add the rice batter to gram dhal flour and mix well. The mixture would be little dry. Now add asafoetida and sprinkle the chilli juice and knead well to form a smooth dough. Heat oil for deep frying. Prepare the murukku press by placing the ribbon murukku attachment. Fill with dough and pipe directly into the hot oil. Flip over midway and fry until the bubbles around the murukku in the oil subside. Remove and drain into a paper towel. When cool store in an air-tight container.
Process 2 cups of roasted gram dhal to a fine powder. Pass it through a sieve and remove the bigger pieces. Measure out 2 cups of the flour.
You could also use about 1 tbsp of chiili powder instead of the green chilli juice. Use water to make the dough if using chilli powder. These murukkus will be darker than the ones in the picture.
Linking these up to Only – Diwali Snacks event by Pari and Sowmya; Taste of Tropics – Chiles and Vardhini’s Diwali Bash; Spotlight – Festive Treats.