

Ingredients
1 cup of rice flour
2 tbsp besan/chickpea flour
2 tbsp powdered putani / hurigadale / roasted gram
2 tsp butter
Salt to taste
Pinch of hing / asafoetida powder
1/2 tsp red chilli powder
2 tsp jeera/cumin seeds
2 tsp white til / sesame seeds
Water as required to make the dough
Oil for frying
Procedure
Take rice flour, besan, powdered roasted gram in a bowl, mix well
Add sesame seeds, cumin seeds, asafoetida, salt, chilli powder and give a nice mix again
Now add butter, combine well
Add water little by little and knead the flour mixture well till you have a soft dough.
Based on the quality of rice flour you might need more or less water, so it is important to add water little by little and knead till a soft dough has formed.
Heat oil in a Kadai on medium heat.
Place a handful of dough into the murukku mold and press it directly in the hot oil
Fry on a medium flame, turning it constantly
Once it becomes golden brown and crisp remove it on a tissue paper
Store in an airtight container once it comes to room temperature.
Enjoy with a hot cup of coffee or tea.
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