Murukku – HEALTHY COOKING WITH PALM OIL
INGREDIENTS:
350 g dhal (preferably Australian)
680 g rice flour
120 g moong dhal (yellow lentil flour)
150 g channal dhal (Bengal gram tIour)
15 g cumin
15 g sesame seeds
6 g asafoetida powder
25 g palm based ghee
salt to taste
30 ml coconut milk
350 ml water
palm oil, for deep-frying
METHOD:
1. Sieve aIl flours together into a large mixing bowl.
2. Add cumin, sesame seeds, asafoetida powder, ghee. salt and coconut milk.
Using your fingers. knead to form a mix with a bread-crumb consistency. This helps with texture and crispiness.
3. Gradually add water until it comes together into a not too tight. not too soft
dough. You will need about 300 – 350 ml, or slightly more water depending on the
texture of the dough. Cover with a kitchen towel; you will need either a 1 star, or
3 star attachment in your Murukku Press or Mould.
4. Heat the oil in a large pot until it reaches 140°C.
5. Place mix into the presser and slowly press, directly into the hot oil, in spiral
shapes. If you’re not confident doing this, you can form the spirals on a greased
plastic sheet before transferring into the hot oil.
6. Turn the murukku evenly throughout. to ensure uniform cooking. The murukku is
7. Drain murukku on paper towels, then
store in an air-tight
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