Murukku was one of the first snacks mom would make for Diwali. It was and still is everyone's favorite. She would make a lot and after saving some to be shared with neighbors on the actual day, the rest was always kept within our reach and we would always have one in our hands as we played and enjoyed our Diwali holidays. No matter how much she made it would all be gone in a few days.
I have always made the traditional salted one (recipe here), so this time for a change I made the more spiced mixed flour maharashtrian version. The recipe is from an old Femina Cookbook, that I had saved from years ago. The chaklis turned out great, they were easy to shape and I loved the spice and the flavor of gram flour.
2 cups (400 gms) rice
1 cup (200 gms) urad dal
1 cup (200 gms) chana dal
2 tbs (30 gms) moong dal
45 ml oil for mixing the dough
1 tbs (15 gms) ajwain
1 tbs red chili powder (adjust to taste)
1 tbs (15 gms) sesame seeds
1/4 tsp turmeric powder
salt to taste
oil for frying
Roast the rice, urad dal, chana dal and moong dal separately until crisp. Grind together to a fine flour.
Stir in the ajwain, sesame seeds, chili powder, turmeric powder and salt. Add the oil and mix well, then add enough water to form a smooth but firm dough.
Fill the chakli mould with some dough and press out chakli's on paper. Fry them in hot oil on medium heat until golden and crisp. Drain on paper towels and when completely cool store in air-tight containers.