So we had to find other ways of using it. They make excellent dosai by themselves or mixed with a tiny bit of regular dosai batter. I make roits by using half multigrain flour and the other half regular chapathi flour. They are easy to roll this way. When it came time to make some Deepavali snack I wanted to give this multigrain murukku a try. They did not disappoint. I also added some roasted moongdal flour along with the multigrain flour.
|Combine together rice, multigrain and moongdal flour and whisk them together. Add chili powder, salt, asfoetida.|
|Add cumin seeds and sesame seeds and mix them in. Start sprinkling water and making the dough.|
|Continue sprinkling just enough water to bring together to form a stiff dough.|
|In a wide mouthed pan or kadai heat the oil for deep frying. Use the murukku maker to make the murukku shape on the back of a laddle or on a small plate.|
|Drop the presses murukku into the oil. Initially there will be a lot of bubbles which will slowly start to subside when the murukku is cooked completely. Remove with slotted spoon and drain on paper towels.|
Multigrain flour and Moongdal Murukku
Preparation Time: 20 minutes
Cooking Time: 1 1/2 hours
- 2 cups rice flour
- 1 cup multigrain flour
- 1 cup moongdal flour
- 1/2 tbsp chili powder (or to taste)
- 1/4 tsp asfoetida
- salt to taste
- 1 tsp sesame seeds
- 1 tsp cumin seeds
- 1 tbsp butter melted
- Oil for deep frying
- Whisk together the rice flour, multigrain flour and moongdal flour. Add in the butter, chili powder, asfoetida and salt and mix together with sesame seeds and cumin seeds.
- Sprinkle water a little at a time and bring the dough together till it smooth. Do not add too much water.
- In a wide mouthed pan or kadai heat oil.
- Take the dough in the murukku press and press out the shapes.
- Keep the heat in medium once the oil has reached the required temperature. To check if the oil has reached the desired temperature add a tiny bit of dough and see if it comes to the top and bubbling.
- Keep the dough covered by a wet towel so it does not dry out.
- Once the oil is hot add in the pressed murukku and let it cook. Initially there will be a lot of bubbles which will slowly die down and the murukku will change color to golden brown.
- Remove the cooked murukku with slotted spoon and drain on paper towels.
- Repeat the process till all the dough is done.
- Note:If the dough is too wet it will absorb too much oil. If there is too little it will be hard to press and the murukku won't hold its shape. I had the dough slightly stiff so it was not easy to make shapes but worked for our us.
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