Deepavali is the festival of lights that symbolizes the spiritual “victory of light over darkness, good over evil, and knowledge over ignorance. This festival is associated with goddess Lakshmi and various regional traditions. One of the main traditions goes back to Rama returning Ayodya with his wife Sita after defeating Ravana and serving 14 years of exile. Deepavali is celebrated with people making snacks and sweets and wearing new clothes and going to temples.
Here I have posted a recipe for murukku. Traditionally we have different types of murukku. Today I am posting a recipe for Kambi Murukku (Kambi means rod).
- 1 cup Kadalai mavu/Besan/Chana dhal flour
- ½ cup all-purpose flour steamed
- ¼ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- ¼ teaspoon chili powder (optional)
- ½ teaspoon salt
- 1 tablespoon sesame seeds
- Canola oil for deep frying
- Add all the ingredients (except the canola oil) in a large bowl and add water little by little and make into a soft dough. The dough should be the consistency of bread dough or chappathi dough.
- In a large pan or wok add oil and heat it on medium flame.
- Take a small ball of the dough and put it into the murukku achu/murukku maker and squeeze into the oil.
- Fry until golden and drain on paper towel
- Enjoy with a cup of hot tea/chai
- You can store this in an air tight container for about 2 weeks. Keeping it in the air tight container retain the crispiness.