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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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  1. 500 grams fine rice flour
  2. 5 tablespoons dhal flour
  3. 5 tablespoons butter
  4. 1 tablespoon cumin seeds
  5. Salt to taste (1 teaspoon)
  6. Water to knead into a soft dough
  7. Oil for frying
mulku murukku 


  1. Mix rice flour, dhal flour, cumin seeds and salt together. Soften the butter and work into the mixture to form a crumbly mixture. Add water in small quantities and knead into a soft dough. Make sure that there are no air pockets. Wrap dough in plastic wrap and allow dough to sit for 10-15 minutes.
  2. Use a murukku maker or an ordinary pastry piping bag, place in a lump of dough and pipe out into rope like patterns, forming circles and spirals. Form the spirals first on a clean sheet of kitchen paper.
  3. Heat oil under medium high heat. Use sufficient quantity of oil to submerge all frying murukkus without  touching each other. Carefully transfer the murukkus into the hot oil. Fry to a light golden brown colour. Be careful as the cumin seeds can burst inside the frying murukkus, spraying hot oil. Remove with a slotted spoon and place on kitchen paper to drain surplus oil.
  4. Allow to cool.
  5. Will keep for a few days in a dry container.
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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.