My five-year-old's taste has evolved from hesitating to take a few bites to now crunching through a full chakli. The two-year-old, on the other hand, still thinks it is too spicy. So, I had mentioned to my MIL in a conversation last yer that I want to try making it at home.
I was excited when she brought with her ground moong dal and a murukku maker when she came back this year. The murukku maker belongs to her kaki, and I was touched that she passed it on to me.
So, one Sunday afternoon, when the kids were taking an afternoon nap, we got together for a murukku making session.
I followed her steps and was so thrilled when the murukkus sizzled on the hot oil, doing their happy dance.
They came out light, crunchy, and non spicy.
I had a glass of milk and hot murukkus ready for the kids. Lil A chomped through a few and Tiny M took a few tentative bites and declared, "these are not spicy."
Here is the recipe with detailed pictorial.
1/2 cup moong dal flour
1 cup rice flour
1 tbspoon - cumin seeds
1 tspoon and pinch - salt
1/4 tspoon - asafoetida
2 tbspoon - ghee
Oil - for frying