Name: Muruku/Murukulu/Murukku recipe by Lubna Karim at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: 2 Cups Rice flour sifted; ½ cup Urad dal flour sifted; ½ tbsp. Ajwain/Carom seeds; 1 tbsp. Red chili powder; 3 tbsp. hot Ghee/Butter/Oil; Salt; Oil for deep frying; Water for kneading

ABOUT Muruku/Murukulu/Murukku RECIPE

A crunchy munching snack....which can be served with tea or can much while watching TV or reading book or can carry on long distance train travel.... Murukku is a very famous crunchy Indian savoury snack that is eaten mostly in the southern states of India. The basic ingredients are urad dal flour and rice flour, carom seeds or cumin seeds are added for flavour. A thick batter is prepared using these ingredients and the crispy snack is then fried to perfection. The shape of a murukku is important in a murukku recipe, the batter is taken through a special equipment that gives it the spiral or coil shape, sometimes it can also be made using hands. Murukku recipe can also be called Chakli recipe, the dish has many variations according to the proportions of flours used. A popular variety is the manapparai murukku named after a small town in Tamil nadu.

Instructions

Combine rice flour, urad dal powder, ajwain, red chili powder and salt. Add hot ghee and gently with fingers mix to get bread crumb consistency. By adding water little by little make firm dough.
Add oil to kadai (wide & thick bottom vessel) for deep frying muruku. Grease muruku maker/presser with oil and attach star holed disc. Fill it up to ¾ of its capacity with the above made dough.
You can use parchment paper/wide slotted stainless steel ladle/aluminium foil/plastic sheet/Ziploc bag greases with oil on one side.
Slowly using muruku maker/presser press and rotate in circular motions on to above mention any of the base.
Stop to press when you get medium bangle size circle. Gently and very carefully flip this hot oil.
Fry evenly till nice golden on medium flame by flipping the muruku now and then. Drain and remove onto a kitchen tissue. Leave to cool completely.
Repeat until you complete the dough. You can store muruku in a clean and dry air tight jar for 15 days.
Play around with different attachments/discs to get different shapes.

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