Muthusarai or Magizhampoo thaenkuzhal

This recipe is probably one ancient that I know. I have known it to be followed by my grandmother and before her, her mother-in-law. The same recipe features in the Samaiththu Paar by S.Meenakshi Ammal which was first printed in 1951 and is being re-printed on and on to date. The only alteration in my recipe is addition of cardamom powder which is not in the book. Many people have been intrigued about adding cardamom in a savoury snack. They love it when they try it :)

Ingredients:

4 standard cups (240ml cup X 4) raw rice, heaped cup measure - 1000 grams

1 & 1/2 of a cup moong dhal -225 grams

3/4 th of a cup channa dhal - 110 grams

100 grams butter

4 teaspoons cardamom powder

2 tablespoons white sesame seeds

500grams oil for deep frying

Wash the rice well until water runs clear and soak in water for about two hours.

Drain water, spread the rice on a clean cloth to dry in shade.

Once dry, but still moist, powder in a mixie. Sieve to a fine powder. Repeat these steps until all soaked rice has been powdered.

Spread a sheet of paper and a cloth over it. Spread the powdered rice on this. It will be best to use the moist flour right away for best results. Otherwise allow to dry thoroughly, thus spread and store in airtight containers until required.If the quality of rice is good, you will get 2&1/2 to 2&3/4 cups of rice flour per cup soaked rice.
The murukkus tend to turn out hard and brown in colour if the flour is not used this way.

I usually make murukkus the very same day as pounding the flour.

Roast the two dhals separately until they are golden taking care not to over heat them. Cool and powder them to very fine consistency.

The author of the recipe book suggests that you can pound the rice in a mill, but do the dhals at home for best results.

Mix the rice flour and dhal powders. At this point the floue mix will look as yellow as custard powder and the aroma of roasted moongdhal will be invitingly strong.

In a big bowl mix the flour, cardamom powder, salt and sesame seeds. Gradually rub the butter in with tips of your fingers to evenly mix with the above.

If you are making a large quantity (anything above 2 cups of the mixed combination), divide the mix in smaller portions. Add water to one divided portion to make a soft dough that can hold shape and can be pressed into shape with a mould. Divide this dough into smaller portions that will fit into the cylinder of the murukku press.

Heat oil in a kadai until just before smoking point. To test the optimum heat of the oil,drop a small portion of prepared dough in the oil. It should dip in first and quickly bounce upwards to the surface of the oil.

Fit the murukku achchu (murukku press) with the plate that has pores in the shape of three stars. Place some dough into the press and pipe out directly in the warm oil.

Do not crowd the murukkus in the oil. Allow them space to float and fry. Turn them over using a slotted ladle. Fry both sides until they are golden brown. Remove from oil and place on an absorbent tissue. Cool and transfer to store in airtight containers until required.

These muththusarais are just pure indulgence. They feature in all Seer bakshanams in South Indian Hindu brahmin weddings and functions in counts of 31, 51 or 101. The aroma of the roasted dhal and cardamom give this a unique taste.

The dhal flour can be made and stored for few months also. Just add 3 parts of rice flour to 1 part of dhal flour by volume and make these anytime. The muththusarai is one sure savoury in my diwali bakshanam list. That is one time I use the whole of the above recipe. Otherwise I use 1 cup rice and proportion the dhals and butter for some weekend snack.

I am sending these delectable murukkus to

MLLA 15th helping currently hosted @ Sia's Monsoonspice an event initiated by Susan The wellseasoned cook.

and

to Sweets and Savouries Event held @ Sara's Corner.