We were invited to attend a Lakshmi pooja at a friends place during the weekend, a gathering of 25 people. Each of us was asked to prepare something to serve as prasad at the pooja. I did my usual research and decided i would prepare Murukku. Its a popular crunchy snack in kerala, prepared from lentils and rice flour. The murukku is shaped using an equipment called ‘Sev nazhi’, its cylinderical and comes with several templates to shape your dough into. The seva nazhi is used to prepare several different snacks, most commonly used to prepare iddiappam. The murukku is squeesed out in a spiral pattern and then fried in medium hot oil until golden brown. My mum always prepares this at home, and though this is easily available in stores here, nothing tastes better than fresh murukku prepared at home. This recipe my mum read in a supplement that comes along with ‘Vanitha’ ( a popular womens magazine in Kerala) named ‘ Pachakam’. I tweaked the recipe a little and prepared two batches of this, the second batch came out really well, light and crunchy.Urad dal; skinned and split- 1/2cup Moong dal; skinned and split- 1/4 cup Rice flour- 1 1/2 cups +2 tblsp. Black Sesame seeds- 1tsp. Black pepper- 1/2 tsp. Asafoetida-1/4 tsp Salt to taste Ghee- 1 tblsp. Vegetable oil- to deep fry Method
Cook the dals with 1 1/2 cups of water in the pressure cooker upto a whistle or two. Let the pressure cool off and grind this mixture to a smooth paste. Add all the dry ingredients, ghee and the dal paste to a mixing bowl . Meanwhile heat oil in a wok. Knead the dough to a pliable dough. Add the dough to the sev nazhi, squeese out in the shape of a spiral. Turn the heat to medium and then add the shapped murukku and fry until light golden colour. Drain the oil off on paper towel and once cool, store in air tight containers. It stays for weeks, and is a perfect afternoon snack.