Muruku

This is my first time trying muruku at home and it was a great hit. My hubby tasted it and says it's so crispy and equal to his mom's muruku and i was so happy to hear that. Good reward for the hardwork :) My muruku looks dark bcz of the bad light and also my chili powder is really hot and red.

Ingredients:

• Rice flour - 2 cups
• Roasted chana dhal powder/Pottukadalai podi - 1 cup
• Butter - 1 tbsp or oil - 2 tbsp
• Ajwain - tsp
• Sesame seeds - 1 tbsp
• Chili powder - 1 tsp
• Salt - to taste
• Oil - for deep frying

Method:

1. Seive rice flour and roasted chana dhal powder.
2. Combine the flour, roasted chana dhal powder, salt, butter, chili powder, ajwain and sesame seeds.
3. Slowly add water little by little to make a soft dough, just soft enough that it is pressed through easily with the muruku press. Test the dough for salt and chilli pwd before deep-frying.
4. Heat a wide heavy bottomed vessel with enough oil for deep frying.
5. Take the muruku press with 3 holes and fill half of the press with the dough.
6. Press the muruku press to make concentric layers of the dough.
7. Remember the frying has to be done on medium flame to achieve that golden color and crispness.
8. When the muruku turn a golden color, turn over to the other side and let it also cook to a golden brown.
9. Use a laddle with the holes to remove the muruku from the oil and transfer it to the paper towel to remove excess oil.
10. Repeat the same process till the rest of the dough is done. Cool completely before storing in an air tight metallic container.

Note:

You can also replace roasted chana dhal powder with the urad dhal powder for variations.