MURUKKU

Murukku
I am writing this recipe with great memories my ancestral home has given me,both in culinary experience and a perfect childhood.Whatever was made here,was distributed among young and old,servants and visitors instantly.Ammama would sit at a corner directing the method,one would be making circles,and other will be deep frying it.So more people,less time consuming is this.Usually muruk is made in huge batches for marriages,other functions or oversees carrying.
For a crunchy muruku follow these:
Urad dal: 2 cups
dry roast till brown slowly in low-medium flame and dry grind it till smooth.

white rice: 4cups
dry roast till raw smell goes.Then soak it in water for 1 hour.
Grind this in coconut milk(of one medium sized coconut).If coconut milk used is less,add little more ghee(half cup).

till seed:2tspn
jeera: 2 tspn







Once rice mixture is ready,add the rest ingredients and make the dough .Add salt.
Put the mixture in murukku maker,roll into wheel shapes and deep fry it in oil.