Methods:

Ingredient A:

• Soak the yellow dhal from ingredients A with water overnight.
• Rinse the yellow dhal and boil the water over medium heat until it is softened and translucent, lower the heat and cook it for another 10 minutes.
• Drain and set aside.

Ingredient B:

• In a dry pan, lightly toast the rice flour over a low heat for 5 minutes and rest the flour overnight.

Ingredient C:

• Mix all the ingredients together and bring to boil. Once boiled, cool the mixture down, wrap it and keep it in the chiller overnight.

Murukku Dough Instructions:

• Bring ingredient A and ingredient C to boil and blend it together with the parboiled dhall until smooth.
• In a bowl, pour the mixture out and mix well with the toasted rice flour.
• Place some of the dough into the murukku mold and press the dough out onto the parchment paper into a spiral shape with a diameter of 6 cm.
• Preheat the oil to 150 °C and gently slide the murukku onto your wooden spatula and drop it into the hot oil. Repeat the process so several murukku are frying at the same time.
• Remove the parchment paper and fry the murukku pieces until they are golden brown. The murukku is done when the oil around the side of the murukku stops bubbling.
• Remove the murukku pieces from the oil and leave them on a kitchen towel to absorb the excess oil.
• Keep in an airtight container when they are cool.