Ingredients:

• Rice flour – 500gms Mung dal without husk – 125 gms (soaked for 2hrs and grind to a thick paste with a pinch of salt) Oil to deep fry Grated Jaggery – 350gms Ghee – 2 tbsp

Method:

1. Dissolve jaggery in little hot water and keep it aside.
2. Mix rice flour, moong paste and melted ghee. To this add the jaggery syrup and prepare a soft dough.
3. Heat oil to smoking point. Reduce the heat and take a portion of dough in a muruku maker. Squeeze out as per instructions and deep fry the murukus until golden and light.
4. Keep them in airtight container. They will keep good for 2 weeks.

Recipe courtesy of Uma Devi Ramachandra