2 cups Rice flour
½ cup Besan
1 tsp Sesame seeds
1 tsp Carom / Ajwain seeds
Salt to taste
½ tsp Red chili powder
1 pinch Heeng
3 tbsp Butter (Melted and no ghee or oil please : )
Oil (For frying)
Water (Warm to knead the dough)
Instructions
Mix rice flour, besan, sesame seeds, carom seeds, salt, chili powder and heeng in a bowl.
Add melted butter and combine with your finger tips.
Add heat water and knead to make a smooth dough. ( If the dough is now not soft, murukku will spoil whilst making. So if they are breaking, add a little greater water )
Keep the dough apart for 10 minutes.
Heat oil in a non stick pan.
Put a little dough interior the dough press and form the murukkus on a plastic sheet.
When the oil is hot, gently elevate the plastic from one hand and switch the murukkus on the different hand and drop them in oil.
Immediately simmer the heat.
Fry on low warmth until browned.
Drain on a plate lined with kitchen towel.
Cool the murukku and save in an hermetic container.
They will hold true for 8-10 days
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