Multigrain flour and Moongdal Murukku - Multigrain savory crackers

Anytime I come across multigrain anything I tend to buy it and give it a try. This time it was multigrain flour gluten free. I bought it for the purposes of making rotis. But using gluten free flour to make rotis requires lots of patience. No gluten means there is nothing to hold it together to make a shape out of it by rolling. You might be far more successful patting them into round shapes. On the other hand, the rotis made with this flour is very tasty.

So we had to find other ways of using it. They make excellent dosai by themselves or mixed with a tiny bit of regular dosai batter. I make roits by using half multigrain flour and the other half regular chapathi flour. They are easy to roll this way. When it came time to make some Deepavali snack I wanted to give this multigrain murukku a try. They did not disappoint. I also added some roasted moongdal flour along with the multigrain flour.

Combine together rice, multigrain and moongdal flour and whisk them together. Add chili powder, salt, asfoetida.
Add cumin seeds and sesame seeds and mix them in. Start sprinkling water and making the dough.
Continue sprinkling just enough water to bring together to form a stiff dough.
In a wide mouthed pan or kadai heat the oil for deep frying. Use the murukku maker to make the murukku shape on the back of a laddle or on a small plate.
Drop the presses murukku into the oil. Initially there will be a lot of bubbles which will slowly start to subside when the murukku is cooked completely. Remove with slotted spoon and drain on paper towels.

Multigrain flour and Moongdal Murukku
Preparation Time: 20 minutes
Cooking Time: 1 1/2 hours
Ingredients

1. 2 cups rice flour
2. 1 cup multigrain flour
3. 1 cup moongdal flour
4. 1/2 tbsp chili powder (or to taste)
5. 1/4 tsp asfoetida
6. salt to taste
7. 1 tsp sesame seeds
8. 1 tsp cumin seeds
9. 1 tbsp butter melted
10. Oil for deep frying

Method

1. Whisk together the rice flour, multigrain flour and moongdal flour. Add in the butter, chili powder, asfoetida and salt and mix together with sesame seeds and cumin seeds.
2. Sprinkle water a little at a time and bring the dough together till it smooth. Do not add too much water.
3. In a wide mouthed pan or kadai heat oil.
4. Take the dough in the murukku press and press out the shapes.
5. Keep the heat in medium once the oil has reached the required temperature. To check if the oil has reached the desired temperature add a tiny bit of dough and see if it comes to the top and bubbling.
6. Keep the dough covered by a wet towel so it does not dry out.
7. Once the oil is hot add in the pressed murukku and let it cook. Initially there will be a lot of bubbles which will slowly die down and the murukku will change color to golden brown.
8. Remove the cooked murukku with slotted spoon and drain on paper towels.
9. Repeat the process till all the dough is done.
10. Note:If the dough is too wet it will absorb too much oil. If there is too little it will be hard to press and the murukku won't hold its shape. I had the dough slightly stiff so it was not easy to make shapes but worked for our us.

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