Mixed Dal Muruku

My Peddamma makes these delicious Muruku using mixed dals/pulses. It's both healthy and delicious.

When I first taste these, I fell in love with them and probably ate way more than what I should eat.

Since we cook the dals prior, it doesn't absorb oil while frying the Muruku.

Preparation Time: 20 minutes 

Cook Time: 3-4 minutes per batch 

Makes : 60 Murukus approximately 

Ingredients:

Dals to be cooked:

Urad dal /Minappappu: 1/4 cup 

Bengal gram/ Senaga pappu: 1/4 cup

Moong dal / Pesarapappu: 1/4 cup 

Green chilies: 5

Other :

Rice flour : 4 cups

Ajwain/ Vaamu : 1 tbsp 

Butter : 1/4 cup 

Water : 3/4 cup 

Baking soda: a pinch

Salt to taste 

Method:

Take the dals and green chilies, add 1 1/4 cup of water and cook in the pressure cooker for 3 whistles. Simmer and cook for 3-4 minutes and turn off the stove.

Take the butter, put it into the rice flour and work it into the flour till its smooth.

Take the ajwain and grind them in a mortar pestal and add them to the rice flour. 

Take the cooked dals into a blender, add 1/4 cup of water and make into a paste.

Add the paste, salt, baking soda to the flour. By adding water slowly, make into a firm dough.

Take the Muruku press, oil it and while wetting the dough, put inside the press.

Heat oil for deep frying, press the Muruku into the oil or back of the spatula as shown in the picture and reverse the spatula into the oil and it will easily drop off.

Cook until the Muruku is golden brown.

Store in a air tigh container for upto 3 weeks.