Murukulu are light snacks popular in South India. They are also called Jantikalu.
This particular one was taught by my mother-in-law on her latest trip to our place. I usually make murukulu with senaga pindi (gram flour / besan). This time we decided to make them with pesara pindi (flour from moong dal). The preparation of the dough for this murukulu is different, as we need to prepare the flour first.
- 3 cups pesara pappu
- 6 cups rice flour
- 200gms white/cooking butter
- 3 tsp salt
- 4 tsp red chilli powder
- 4 tsp jeera (optional)
- Take 3 cups pesara pappu (moong dal) and roast them in a large wok till it changes color
- Set aside to cool.
- After it becomes cool to touch, grind till it is a fine powder
- Put through a sieve, and grind the rough bits again till the powder is uniformly fine.
- Add the rice flour, butter, salt, chilli powder, jeera, and mix well to form a soft dough. Add water as needed.
Making the Murukulu:
- Use a 3-star plate in your murukulu press/chitti and check for how comfortable it is to press the dough though it. If it is very strenuous, add a little more water to the dough. Ensure that the dough is very firm. Too much water will spoil the dough.
- In a large wok, heat oil enough for deep-frying. Ensure the flame is on high.
- Gently press the dough into a large circle. Unlike all the other varieties of jantikalu, this one is not likely to hold the shape, but get split into smaller parts.
- Take out of the oil when done, and dry out on a sheet of paper/tissue.
- Store in airtight containers when cooled.