My mom used to make these murukkus when we were kids and gradually she stopped making them as these are easily available in the market.During my recent visit to Bangalore, my mom asked me what I would like to carry back to Mumbai and my prompt response was that anything homemade would suffice. After a small discussion on what to make, we settled on few murukkus and sweet recipes - lookout for these recipes that should be on my blog soon. I must say that I enjoyed a lot making them;it refreshed my childhood memories of spending time with mom making them.So stay tuned to see the various special recipes for Diwali which are prepared by my MOM and your truly ME in the coming weeks.
Today's post is all about Manugupoolu,which is a kind of murukku made in a star shaped disc of the murukku maker and also is prepared in a different way unlike the regular murukkus.It is also called 'Mullu murukku' or 'Musaru' or 'Magizhampoo murukku' or 'Manugupoolu Jantikalu'.If you have read through the entire note and have reached this sentence I am sure you will enjoy this recipe more- now off to the recipe.
Shelf life: upto 2 weeks
4 cups processed Rice flour*
1 cup Roasted gram flour**(Chutney dal/dalia)
4 cups Water
2 heaped tbsp white Butter(preferably home made)
Salt to taste(approx1 1/2 tbsp)
Oil,to deep fry
- Heat water in a thick bottom kadai with salt.
- When it starts bubbling,add rice flour and mix it immediately and remove it from fire.
- Add roasted gram flour,butter and mix well.Leave it aside for 5 mins until you can handle the mixture with hands.
- Meanwhile heat oil in a kadai to deep fry murukkus.
- Now sprinkle some water if necessary to prepare a thick dough.
- Use the 3 hole star disc (disc-5 in the image above)in the murukku maker and fill the dough in it.
- On back of a ladle or on a wet cloth or on a greased plastic sheet press the murukkus in a circular motion as shown in the figure.
- Gently slide them in to the hot oil and deep fry over MEDIUM to HIGH flame until the bubbles vanish in the oil.
- Drain on to a colander to remove excess oil.
- Repeat the same process with all the dough.
- Let the murukkus come to room temperature and store them in air tight container.
You can serve them along with tea or munch when ever you want..I love to eat this with mango thokku which is a sweet and spicy pickle.
**Fried gram powder: Grind Chutney dal(fried gram/roasted chana dal) in a mixie to a fine powder and measure the powder -1 cup for the recipe.
- Always use the rice flour which is prepared by using the above process,ready rice flour is not suggested to make these kind of murukkus.
- If the murukku turns very hard to bite,it means the amount of hot oil you added to the dough is not enough.Add 1-2 tbsp more and make the next batch.
- The murukkus will be slightly reddish in color when they are fried but they reduce the color by next day and almost turn creamish.