Mullu Murukk

Ingredients (to make 50-55 murukk)

5 cups of rice flour, sieved
1 cup skinless black gram/urad dal
1/2 tsp red chilli powder
1 tsp cumin seeds
salt to taste

50 gm butter

400 ml coconut milk
water as required

Preparaion

1. Dry roast black gram in low flame until it starts changing the color. Grind it into fine powder and sieve it.

2. Add the rice flour, black gram powder, red chilli powder, cumin seeds and salt in a large bowl and mix well.

3. Melt butter in a pan. Add it to the bowl and using hand knead it well.

5. Add coconut milk to this and knead well.

4. To this add water little by little and knead to make a not too tight-not too soft dough. It should be soft and pliable.

5. Grease murukk maker and the star shaped plate(achu) with oil and put a large ball of dough in it.

6. Pipe in the dough in spiral shape on a greased plastic sheet or aluminium foil.

7. Heat oil in a kadai in medium heat. When the oil is hot, drop the shaped murukk in oil. Fry the murukk until they turn light brown in color. (Turn the murukk occasionally to get it cooked uniformly).

8. Remove murukk from oil. Drain it on kitchen towel and allow them to cool.

9. Once the murukk is cool, store it in an air-tight container.