Mullu Murukku

Dry roast the moong dal and chana dal till it becomes golden brown. Let it cool completely. Put it in mixie jar and grind into smooth powder.

In a large bowl, add rice flour and sieve the dal flour & add  into rice flour. Discard the large granules of dal powder.

Now add cumin seed , sesame seed and salt.Mix it well.

Add the melted butter and mix well with the flour like bread crumbs. Then add enough water,knead it with your hands and make the smooth dough.

Let it rest for 10 mins. Use the star press in the murukku maker and fill the murukku maker with dough and close it.

Heat the pan with oil for deep frying the murukku, in a flat laddle, squeeze the murukku in concentric circles as shown below.Once the oil is heated well(if you drop a piece of dough, it should come on top immediately), transfer the pressed murukku into hot oil.

Add more depends on the size of your frying pan,fry it till the "shh" sound stops. Drain the murukku from oil and place it on tissue paper.Do the same for the remaining dough. 

Related : How to make Seepu Seedai / Seepu Murukku 

•  I make 3 or 4 concentric circles in the murukku.
• If the dough breaks while pressing, add few tbsp of  water in the  dough and knead it, then use it.
• If you make more concentric circles, then there is a chance of bend in the edges of the murukku while frying.
• I used both cumin seed and sesame seed for flavor, but you can use either one of this too.
• Butter gives great crunchiness to the murukku.
• Must sieve the dal powder to ensure smooth dough.
• I tried it with store brought flour too, the taste is more or less same, so you can use store brought flour too.
• If the rice flour have lumps, then sieve it to remove lumps.
• Keep the dough covered to avoid the dryness on the top.
• If you're making in large quantity, instead of adding water to the whole flour, adding little by little water to the required flour and pressed into murukku and repeat the same for the rest of the flour.It helps to avoid the dough to become dry.