Another day, another snack. This is like murukku with urad and rice flours. I prefer these to besan based ones for some reason.

These can be made in 2 ways – one, where urad dal is cooked and then added as a paste and two, where urad flour can be roasted and used directly. This recipe here lists the second option and the result is equally delicicous.

Ingredients

• Rice flour – 3 cups
• Urad flour – 1 cup
• Butter – 4 tbsp melted
• Salt – to taste
• Chilli powder – to taste
• Ajwain – 1 tbsp
• Water – as required
• Oil – for deep frying

Equipment

• Murukku press
• Kadhai

Steps

• Slow roast urad flour until it emanates a nice aroma
• Heat up oil in a kadhai
• Let it cool and mix it with rice flour, salt, chilli powder, melted butter and ajwain. Add water in batches to make a semi-stiff dough.
• Pinch off dough about the size of a tennis ball and put it in the murukku press. Use the plate with semi-small holes. About 3-4 mm in diameter holes would work well.
• Once the oil is hot, reduce to medium heat and press the murukku in a circular fashion into the oil.
• Fry until oil bubbles reduce to a minimum and flip to the other side carefully
• Once it looks golden brown, remove from oil
• These develop a darker color after being removed from oil
• These can be stored in an airtight container for about 2 weeks.

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