|Rice flour||1 cup|
|Besan / Gram flour||2 tablespoon|
|Roasted Bengalgram flour||1 tablespoon|
|Cumin seeds||1/4 teaspoon|
|Butter||1 1/2 tablespoon|
|Asafoetida powder||2 pinches|
|Oil||for deep frying|
1. To make roasted Bengal gram powder: Grind little roasted Bengal gram in a mixer to form a smooth powder.
2. In a pan dry roast the besan / gram flour so as to remove the raw smell.
1. In a bowl, add the rice flour, besan and powdered Bengal gram flour and mix it well. (You can also sieve it once or twice so that they get combined together.)
2. Now add asafoetida powder, salt, butter and cumin seeds. Mix it well again.
3. Slowly add water and combine everything together to form a soft and firm dough.
4. Heat oil in a pan.
5. Take the murukku press. Add the mould. (here I have used the mould with one star in the middle.) Then add the dough inside the press. Then make the shape of murukku using the murukku press. (Grease the ladle, then make the shape in it and slowly drop it in oil. The ladle should not be hot. Otherwise, when you make the shape, it will stick to the ladle, will not drop into the oil. )Here I have shown the shape in a plastic sheet.
6. Deep fry them over medium flame and fry them on both sides till they turn golden brown. Drain excess oil using a paper towel.
7. Allow it to cool and then store them in an airtight container.
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enjoy cooking and serving