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Crispy Rice Murukku

Writer's picture: Nandini R KiniNandini R Kini


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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