Last week my sister Puvi's family and my friends came for a long weekend. I made plenty of snacks and sweets and we just had a great time. When they were here we all always munching like anything. Since I made lot my kids and my hubby always roaming around the pantry and in a week time all got over. My hubby started searching for the munchies and thought I should make something and keep it. I was thinking about to make something new and then I realised Krishna Jeyanthi is nearby in four days time. Thought of making this butter murukku which I have not posted yet. It is little different from what we make normal rice murukku that is THENKUZHAL. For that we put 4:1 rice flour and urad flour and here we just put 2 tsp of urad flour. My little was very happy and she was standing with my all the way until I finished making this murukku. She just loved it. One of my friend Sangeetha, she came with family and they liked too. Now it helped me to post for Krishna Jeyanthi special too :-) Enjoy making this crunchy murukku...happy munching :-)
INGREDIENTS:
Rice flour - 2 cups
Urad flour - 2 tsp
Unsalted butter - 1/4 cup
Cumin seeds - 2 tsp
Asafoetida - two generous pinches
Salt - as needed
Oil - for frying
HOW TO MAKE:
In a bowl add rice flour, urad flour, cumin seeds, asafoetida and salt. Bring the butter into room temperature and add into it. Mix all the ingredients by hand and form like a breadcrumbs. Now add water little by little and make a smooth dough. Meanwhile heat oil in a kadai for frying. Add two tsp of hot oil when you mix the dough.
Take muruku press / mould. I used start mould and you can use any mould. Take a small plate or a take big flat spatula. Grease on the top of the plate or spatula press it down as shown in the picture. (You can press directly in the oil too) Make a circle of it as many circle as you want. I made 4 to 5 circles.
Check oil hot by dropping a small dough and if it pops out immediately then the the oil is ready to fry. Take a spatula and flip / drop the murukku in the oil. Depends on the kadai / pan you can make 4 to 5 murukkus at a time.
Murukku is done when the bubbles are gone. Remove and place it on the paper towel for removing excess oil.
Once it cooled down store it in a air tight container and it will last for more than 15 days. I bet the container will get empty in a week :-)
TIPS:
Ajwain can be added instead cumin seeds or both can be added.
As I mentioned any mould can be used.
Do not make a dough watery or sticky. Add a tsp of hot oil to get more crispness.
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