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
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
Rice flour : 4 cups
Ajwain/ Vaamu : 1 tbsp
Butter : 1/4 cup
Water : 3/4 cup
Baking soda: a pinch
Salt to taste
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.