Ingredients: - 2 cups rice (chawal)
- 1/4 cup black gram split (urad dal)
- 1 tsp cumin seeds
- 1/4 tsp asafoetida
- salt (namak) to taste
- 1/4 cup white butter
- coconut (narial) oil for frying
Preparetion Method: - Dry roast the rice in a warm frying pan without letting the color change.
- Wash and soak for about half an hour, drain and spread on a cotton cloth to absorb the excess moisture.
- Grind to a fine powder.
- Broil the urad dal to light brown colour, cool and grind into a smooth powder.
- Sieve both the flours together through a fine sieve.
- Dissolve asafoetida and salt in one fourth cup water and add the cumin seeds, make a firm dough with the sieved flour.
- Rub in the butter and knead with light hands to fully incorporate the butter.
- To make the murukkus, grease your fingers and take a little dough.
- Roll them between your palm to a tubular form.
- Form this roll into circles, while twisting them along.
- Make two circles next to each other. Press the ends into the circle to secure.
- Make two batches at a time, cover with a wet cloth to prevent them from drying.
- Heat oil and fry them in batches.
- Take them on a plate and gently slide them into the oil and fry on both sides till it becomes light golden brown and crisp.
- Drain and let it cool before serving them. Store in a dry air-tight container.
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