Masala Mulla Murukku Recipe -- How to make Masala Mulla Murukku

Hi, Good Morning. Thank you, friends and viewers. Today I will post how to make masala mulla murukku recipe.

Mulla murukku can be made in two different ways, one with masala and the other without masala. I got it from one of my friends and it is with masala. This is the first time I am making these murukkus and they turn fantastic. All of the family liked it.
These murukkus and any snacks are made during the festival season. I keep them available even in normal days also as my kids love to have such kind snacks in their school box also. I also like to munch them with any leafy vegetable dal.
We use rice flour for this murukku. We can get rice flour from store and use it. If we can get it done in flour mill, that is always advisable.

Mulla Murukku Recipe -- How to make Mulla Murukku
Author: Sailaja Angara
Preparation Time: 20 Mins
Cooking time: 20 Mins/time>
Servings: Makes 50 Murukku

Masala Mulla Murukku -- serve it anytime

Ingredients:

• 2 Cups Rice Flour
• 1 Onion
• 3 to 5 Green Chillies
• 3" Long Ginger
• 7 to 9 Garlic
• 10 to 15 Curry Leaves
• Fistful Coriander Leaves
• 1 Tablsespoon Sesame Seeds
• Salt to Taste
• 1 Cup Water
• Oil for frying

Procedure:

1. Take onion, green chillies, corinaderleaves, curry leaves, ginger and garlic in a blender jar.
2. Grind it to a fine paste. Do not add water.
3. Heat a spoonful of oil in a kadai, fry the above paste.
4. Fry it till the aroma comes up.
5. Add one cup of water and salt to it. Allow this to boil.
6. When the water starts boiling add the rice flour. Mix it well.
7. Keep this to rest for 15 mins.
8. Heat oil for frying in another kadai.
9. Take murukku mould and star hole plate. Fit the disc to the maker and fix it.
10. Fill the maker with the dough and fix the cap.
11. Gently press the murukku on a cloth.
12. We can press six to ten murukku on the cloth. Do not allow the murukku to dry.
13. Check the heat of oil, by dropping a small piece of dough.
14. If it sizzles immediately, oil is enough hot to fry them.
15. Slowly drop as many murukku as can be fried at once. Do not over crowd the oil.
16. Fry them in the low flame, otherwise they won't cook inside.
17. Take them on to a kitchen paper once they turn into golden brown.
18. Once cooled store them in an airtight container. They can be stored for a week or more.
19. Serve masala mulla murukku any time.

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