Mixture Mittayi

In a bowl, add gram flour, rice flour, and salt. Mix well.

Add water little by little and knead into a soft dough.

Roll the dough and divide it into small batches.

Heat oil in a pan for deep frying.

Grease the insides of a murukku maker and fill it with the dough.

Use the mould/disc with small holes, typically used for Idiyappam or Omapodi.

Check if the oil is hot and start squeezing the dough into the oil.

Keep squeezing based on the pan's capacity like a noodle cake.

Once it starts changing color, gently flip to cook well.

Remove when the bubbles stop and place on a strainer or tissue cloth to remove excess oil.

Repeat the process for the remaining dough.

Break the cakes into small pieces and set aside.

In a pan, add jaggery and water. Let it melt into a syrup.

Filter the syrup to ensure it is clean and transfer to a fresh pan.

Add cardamom powder and stir until it reaches hard ball consistency.

To check, add a few drops of syrup to water and try rolling it into a ball.

Add peanuts and the prepared mixture. Mix well.

Transfer to a tray and flatten with a rolling pin.

Cut into pieces while hot as it will harden when it cools.

Leave for a few minutes to settle.

Store in an airtight container once hardened. Can be enjoyed for over a week.