| 1 |
Begin by gathering all the ingredients needed for the Mullu Murukku recipe. It’s essential to have everything ready before you start the cooking process. |
| 2 |
In a small jar of a mixer grinder, blend together the fresh cream, chopped ginger, and green chillies to create a smooth paste. This mixture will add moisture and flavor to your dough. |
| 3 |
In a large mixing bowl, combine the rice flour, the ground cream mixture, salt, asafoetida (hing), and sesame seeds. Gradually add water, a little at a time, kneading the mixture to form a soft dough. The dough should be pliable yet firm enough to hold its shape when pressed. |
| 4 |
Grease the Sev Press (or Sev Sancha) with a little oil and fit it with a plate that has a star-shaped nozzle. This will help create the characteristic spirals of the Murukku. |
| 5 |
Heat sunflower oil in a deep frying pan over medium-high heat. While the oil is heating, fill the Murukku dough into the Sev Press. Prepare about five square pieces of aluminum foil, each measuring approximately 2 inches. Grease these foil pieces with oil and arrange them on your work surface. |
| 6 |
Carefully press the Murukku dough into a spiral shape, starting from the center and working your way outwards on the greased aluminum foil. Aim for about 2.5 spirals per piece. |
| 7 |
Gently lift the aluminum foil and slide the spiral Murukku into the hot oil from the side of the frying pan, ensuring that the oil does not splash. This technique helps keep you safe while frying. |
| 8 |
Add about three or four more spirals to the frying pan, making sure not to overcrowd the pan. Allow the Murukku to float freely, preventing them from sinking beneath one another. |
| 9 |
After a few seconds, gently turn the Murukku over to ensure even frying. Continue frying until they are golden brown and crispy. |
| 10 |
Once cooked, use a slotted spoon to drain the oil from the Murukku completely. Allow them to cool on a plate lined with paper towels. |
| 11 |
Repeat the process with the remaining Murukku dough, deep-frying them in batches on medium heat. |
| 12 |
Once all the Murukkus are fried and cooled, store them in airtight containers to maintain their crispness. Serve these delightful snacks during tea time or on festive occasions, sharing them with family and friends to enjoy their irresistible crunch and flavor. |
