Diwali’s savoury list counts definitely murukkus for us, i cant think other than making some murukkus for this festival every year. Since few years, am trying myself to try with different ingredients with different flavours and different combination for frying out some crispy murukkus. Usually i dont add spiciness to murukkus, but for a change, i soaked dry red chillies along with almonds and grinded both together as a paste. And this grounded chilly paste gives a mild spiciness to this murukkus. Not to forget the addition of almonds gives an excellent touch as well. Am running this week’s blogging marathon with Diwali savouries and sweets as theme, obviously these crunchy munchies going for this theme.
2cups Rice flour
1/2cup Pottukadalai flour (split roasted gram dal)
1/4cup Thick almond – chilly paste
1/2tsp Cumin seeds
1/4tsp Asafoetida powder
For badam/almond chilly paste: Take 20 numbers of almonds, soak in hot water for an hour, remove the skin.Soak 3-4 dry red chillies (adjust depending upon your spice level) to hot water for an hour. Grind now the almonds-dry red chillies as fine paste.
Take the rice flour, split roasted gram dal in a large bowl and add the cumin seeds, asafoetida powder, butter and salt.
Add the almond-chilly paste and knead as a stiff dough with enough water.
Heat oil for deep frying in medium flame.
Make out enough balls from the dough, put in the muruku press.
Squeeze out the murukku over a greased plate and drop gently to hot oil, fry on both sides until the oil stops bubbling.
Drain the excess of oil in a paper towel..
Conserve in an air tightened box and enjoy this crunchy murukkus.