A crispy South Indian snack made with rice flour dough shaped into 9 rings and deep-fried.
Prep: 1 hour
Cook: 1 hour
Serves: 20 people
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How to Prepare
In a large mixing bowl, combine 4 cups of rice flour
1 cup of roasted urad dal flour
2 tablespoons of sesame seeds
1 teaspoon of cumin seeds
1 teaspoon of asafoetida, and salt to taste.
Add 2 tablespoons of melted ghee to the dry mixture and mix well until it resembles breadcrumbs.
Gradually add water (approximately 1.5-2 cups) to form a soft, pliable dough. The dough should not be too sticky or too dry.
Heat oil in a deep frying pan or kadai over medium heat. Test the oil temperature by dropping a small piece of dough; it should rise to the surface slowly.
Fill the murukku press with the dough, using the 9-ring mold attachment.
Press the dough directly into the hot oil in a circular motion to form 9-ring shapes. Fry 2-3 murukkus at a time, depending on the size of the pan.
Fry until golden brown and crisp on both sides, turning occasionally. This should take about 3-4 minutes per batch.
Remove the murukkus using a slotted spoon and drain excess oil on paper towels.
Allow them to cool completely before storing in an airtight container.