I made this for diwali. Came out very good and crispy.
- 5 cup rice flour
- 1 cup urad dal powder (roast urad dal in tawa for five to ten minutes and then powder it)
- Half tsp salt
- Half tsp hing
- One tsp whole jeera
- One big dollop of butter and vanaspathi
- Oil, for deep frying
- Murukku achhu
Mix all ingredients like flour, urad dal powder, jeera, salt, hing. Mix well and lastly add butter, vanaspathi. Sprinkle water little by little and knead into a dough (with consistency slightly watery than that of chapathi aata dough)
Store in airtight container
Tips for starters
- Mix all dry ingredients for dough first and then rub in butter, vanaspathi evenly. If not, salt will get distributed ununiformly
- If the dough becomes tooo hard, then it will yield a greater pressure to get initial forms from achhu. In that case, sprinkle some water and knead the dough again, so that it becomes slightly watery
- If the fried murukku is too hard, try adding little more butter to the dough and knead it.
- If the fried murukku becomes less crispier, then the dough is tooo watery, so sprinkle rice flour, knead again, then continue deep-fry with altered dough
- The murkuu obtained in this recipe is slightly between white and brown colour. This is because we didnt roast urad dal for a longer time. If you wish ur murukku to be of completely brown coloured, roast urad dal till it browns and then grind it to powder form.