INGREDIENTS:
Rice flour - 2 Cups
Urad flour - 1/2 Cup
Butter - 3 Tsp
Asafoetida - 1/4 Tsp
Jeera / Cumin seeds or
Sesame seeds - 2 Tsp
Salt - as needed
Oil - for deep frying
HOW TO MAKE:
In a bowl add rice and urad dhal flour, jeera, asafoetida, needed salt and butter. Mix well. Mix well and make a soft dough by adding warm water little by little. While start mixing the dough heat oil in a deep kadai.
Grease ladle or a small plate with oil and keep it ready. Fill the muruku press with the dough. Test oil by dropping a small amount of dough. If it start rises immediately then you can start making muruku. On a ladle press muruku press and make a circle on it as shown in the below fig.
Drop the muruku from the ladle one by one and you can make 3 to 4 murukus at one time depends on the deep kadai. Flip it other side once it cooked and cook other side too.
Drain the murukus on the tissue and allow it to cool. Store it in airtight container and enjoy the crispy muruku.
TIPS:
Fried gram dhal flour also can be added instead of butter.
Do not forget to add asafoetida, the flavour of asafoetida will give excellent taste.
Mix oil when you are making dough and the muruku will stay longer.
Always heat oil then start to prepare a dough to avoid muruku to get brown in color when frying. If you want golden brown then mix the dough and keep it ready then heat the oil.
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