A tradition south Indian snack made from rice flour and lentils. These crunchy snacks are so delicious and tempting that ones you start eating you can’t stop.
2 cup Rice Flour
1 cup Besan (split pea flour)
2tbsp Fresh cream
1 tsp Ajwain /Carom seeds
1 tsp Chilli powder (optional)
Oil for deep frying
In a mixing bowl add rice flour, besan, ajwain, chilli powder, asafoetida, fresh cream and salt. Mix together with your hands. Add water little by little to form smooth dough. The dough should not be too soft or too stiff.
Heat oil in a pan for deep frying. Drop a small amount of the dough into the oil. If the dough springs to the top with bubbles around, means the oil is ready. Now put the dough into the murukku press and press on to a plastic sheet by coiling them to form a spiral shape like murukku. You can use single star nozzle and triple star nozzle. With wet hands carefully drop the murukku one by one in the hot oil. Fry till golden brown on medium flame. Place them on to a paper towel to remove excess oil. Allow them to cool and store in an airtight container.