Ingridients
- Rice flour 1 cup, roasted
- Urad dal powder ¼ cup
- Butter/Oil 1 TBSP
- Roasted cumin powder 1 tsp
- Red chilly powder 1 TBSP
- Fennel seeds 1 tsp
- Asafetida a pinch
- Salt as needed
- Water as needed
- Oil to deep fry
Method
- Combine rice flour, urad dal flour, red chilly powder,
cumin powder, fennel seeds, asafetida and salt in a bowl. Add melted
butter or oil and mix well with hands for 3 minutes. Now add water little
by little to form smooth dough. The dough should not be too tough or too
loose.
- Heat oil in a pan for frying. Divide the dough into equal portions. Put dough into a ?Murukku maker/press? (Sevanazhi), and press onto a parchment paper by coiling them to form a spiral shape. Wet your hands and carefully take the coiled murukku dough and drop into oil. Deep fry until murukku attain a light brown color. Repeat until done. Cool the murukku and store in an airtight container. A perfect, crispy tea time snack is ready.
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