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| Muruku |
Ingredients
2 dl Rice flour
1 dl Urid Flour (Black dahl flour)
1 dl Besan/gram flour (Chickpea flour)
1 dl butter/margarine (salted or unsalted) (soften at room temperature)
1- 1 1/2 dl water to knead
2 tsp of red chili powder (use indian chili powder)
1 tsp of white cumin seeds
(whole jeera)2-3 Tbs of Sesame seeds (or as much as you desire, can be omitted if allergic)
1 tsp of salt (if using salted butter...if not then add a small dash more...not too much!)
1 pinch of Asafoetida
powder (optional)Oil for deep frying
Method
- Put all dry ingredients in one bowl and mix them (Rice flour, Urid flour, Besan Flour, Red chili powder, cumin seeds, sesame seeds, asafoetida (if using) and salt.
- Add the soften butter into the dry mixture and pinch in to mix.
- Add water a little at a time to form a soft dough.
- Heat oil on mediu,.
- Place a lump of dough into a Muruku Maker
(this is as close as it gets). Using the single star pattern, press out the muruku dough in a spiral shape on a lightly greased plate or directly into hot oil (only attempt this if you know what you're doing!)
- Fry until the murukku is light golden brown in color
- Place murukus over newspaper or kitchen paper towels to drain excess oil
- Allow the murukus to cool before serving.
- Store the muruku in an air tight container (should be consumed within a week)
