Mullu Murukku (Chakli)

With Diwali around the corner, it is time to make sweet and savoury snacks. There are several varieties of murukku in South India. Mullu Murukku is therefore only one among many. But it is quite easy to make and requires no special skills – unlike the most difficult kai murukku. Mullu means thorn. So, the jagged plate in the right one to use in the murukku press. This is a very simple and non-spicy murukku, therefore suitable for all demographic groups. It goes well with an evening beverage or as an anytime snack.
As we were six siblings, my mother used to prepare tons of such snacks before Diwali. And store them in air-tight containers. When she was resting in the afternoon, we would quietly steal into the kitchen and empty the stock, little realising that she would have to make it all once again! That’s how tasty this murukku (and all other murukkus) is.

Mullu Murukku

Ingredients
1 cup mung dal (moong dal, paasi parupu) – this is optional, use can substitute this with Bengal gram
3 cups rice flour (I used brown rice flour)
1/4 cup Bengal gram powder (besan, kadalai mavu) – increase the quantity to 1 1/4 cups if not using mung dal
3 tbsp coconut flour
1/2 cup flattened rice (poha, aval), soaked for 15 minutes (I used red poha)
Salt to taste
1 1/2 tbsp almond butter
1/4 tsp asafoetida (hing, perunkayam)
1/4 tsp cumin seeds (sabut jeera, jeeragam)

Murukku Press with Mullu Murukku plate


Method
Roast the mung dal till the aroma is released
Transfer to a blender and grind to a fine powder
Set aside
Similarly, roast the Bengal gram and powder
Set aside
Mix the mung dal, Bengal gram and rice flour in a bowl
Add salt, asafoetida, cumin seeds and almond butter
Mix well
Add water, a little at a time, to make a stiff dough
Set aside
Pre-heat the oven to 200 degrees C for 10 minutes
Line the baking tray with parchment paper
Transfer a small ball of the dough to the murukku press
Press in a straight line on the parchment paper (though this murukku is normally make in circular format, a straight line is preferable when baking as it needs to be baked evenly – a challenge when baking in circular form with multiple layers)
Repeat the process of filling the press and outputting on the parchment paper till you have no more space on the paper
Place the tray in the oven and bake for 15 minutes, flipping over once to ensure that the top side is also baked well
Store in an air-tight container
Enjoy to assuage minor hunger pangs!




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