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Method:
- Soak the moong dal, channa dal for an hour. Grind it into very smooth paste with adding little water.
- Take a bowl, add ground paste, rice flour, asafoetida, sesame seeds, chilli powder, butter and salt. Mix well.
- Sprinkle water to mix the flour into soft consistency.
- Put the flour into the thenkozhal press and make small circles into the hot oil and deep fry the murukku.
- Fry until it becomes golden brown color.
Recipe and photo from
~http://www.numkitchen.com~ |