Velluli murukku / Garlic Murukku

Name: Velluli murukku / Garlic Murukku
Cuisine: Indian
Ingredients: 2 cups Besan /Sangapindi; 1 cup Rice flour /Biyam pindi; 1 tbsp Seasame seeds; 1 tsp Cummin powder; a pinch Hing; 4 tbsp Ghee; Oil for deep frying; to taste Salt; 3 Garlic; 4 chilly Red whole; water Little; garlic chilly water Grind and red with . Just make a coarse paste.

Saritha @cook_7828711

Canada

We have a store near my house where we used to buy different varieties of murukku and one of them was velluli murukku. Basically that store was run by a tamil family and after the store came into our locality people stopped making murukku or pindi vantalu at home.I remember for 250 gms its was 10 rupees, not sure how much it is now...it's been almost 3 years i had anything from that store.
Of all the murukkus i used to love this murukku and mom used to buy that for me. I took this recipe from my favourite book Kanta mani Vantalu. My kids too love to eat murukku. As now i am at home with kids as they are having Spring break i had some time today, so made these. These will last for few days not to worry about what snacks to pack for school next week. Here is the recipe:-

Saritha @cook_7828711

Saved

Ingredients

2 cupsBesan /Sangapindi
1 cupRice flour /Biyam pindi
1 tbspSeasame seeds
1 tspCummin powder
a pinchHing
4 tbspGhee
Oil for deep frying
to tasteSalt
3Garlic
4chilly Red whole
water Little
garlic chilly water Grind and red with . Just make a coarse paste.

Saved

Steps

1

Mix all the dry ingredients.
2

Add ghee, garlic and red chilly paste.
3

Add enough warm water and make a hard dough.
4

I used 3 eyed holes in the murukku maker.
5

Grease the murukku maker and fill it with the dough.
6

Heat oil. Press small batches on a plate like the below pic and slowly leave them in the hot oil.
7

Fry until the bubbles subsides and take them out on a tissue.
8

Once cool store them in a air tight container.