Sri Lankan Mixture Recipe

PREP TIME	SERVINGS	TOTAL TIME
20 mins	10 people	50 mins

Ingredients

To make Murukku: Medium Spicy

1 Cup Channa Dhal Flour/ Gram dhal flour

1/4 Cup Rice Flour

1/2 Teaspoon Chilli Powder Add more if you like spicy

1/8 or to taste Teaspoon Salt

1/8 Teaspoon Asafoetida also known as hing

1 Tablespoon Hot Oil

60 ml Water Use accordingly.

To make boondhi;

1 Cup Channa Dhal Flour/ Gram dhal flour

1/4 Teaspoon Baking Soda

1/8 Teaspoon Asafoetida also known as hing

1/8 or to taste Teaspoon Salt

1/8 Teaspoon Turmeric Powder You can use yellow food colour also.

75 or more ml Water to make batter

 Cooking Oil for deep frying

For garnishing/ mixing

50 gram Peanuts with skin on

50 gram Cashew Nuts

50 gram Roasted Gram dhal also known as pottu kadalai

40 gram Rice flakes/Poha also known as Aval in tamil and Habala Pethi in sinhala

8-10 Cloves Garlic with skin

3-4 Sprigs Curry Leaves

1 Teaspoon Chilli Powder

1/2 TSP Teaspoon Salt

1/4 TSP Teaspoon Asafoetida

1 /2 Tablespoon Hot Oil

Instructions

How to make murukku:

1. Sift the gram dhal flour and rice flour through a sieve or sifter.

   
2. Add chilli powder, hing and salt.

   
3. Now add 1 tablespoon of hot oil to the sifted ingredients.

   
4. Add water little at a time to the flour and make a dough. Don't be tempted to add too much.

   
5. Knead until the dough comes together. Avoid adding too much water. Cover and set aside

   

To make boondhi:

1. Sift all the ingredients listed under the boondhi (above) in a sifter.

   
2. Gradually add water to make a thick batter like dosa batter.

   
3. You will need these special utencils to make the mixture. The murukku mould and a perforated spoon ( or any other round spoon with multiple holes).

   
4. Heat oil in a pan for deep frying. Insert the murukku disc inside the mould and Transfer the dough into the mould.

   
5. When oil becomes hot, press the dough in the hot oil. (Do it with a caution).

   
6. Flip the murukku and fry until golden brown. This will be ready when the oil sounds subsides. Remove from the oil and drain in the kitchen towel. Do the same with the remaining dough.

   
7. Now to make boondhi, hold the perforated spoon above the hot oil. Using another spoon drop 2-3 tablespoon of the batter ( depend on the size of the perforated spoon) and spread slowly to make droplets of the batter. Stir evenly and fry until golden brown. Drain on a paper towel. Do the same with the remaining batter.

   
8. Crush the garlic with skin or slice thinly.

   
9. Ingredients to fry individually. One at a time.

   
10. Fry the peanuts, roasted gram dhal, cashew nuts, rice flakes, sliced or crushed garlic and curry leaves one at a time. Each item will take approximately 30 seconds to 45 seconds to get fry.

    
11. Now add chilli powder, salt and asafoetida along with hot oil.

    
12. Mix gently and coat the spices thoroughly with other ingredients. Adjust the chilli and salt to suits your taste. Use a pair of food graded gloves to protect your hand.