Murukku

   I made this for diwali. Came out very good and crispy.

Ingredients required

• 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 

Method

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)

 Fill them up in murukku achhu and deep fry

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.