Ingredients (Makes Approximately 450 grams of Murukku)
2 cups besan / gram flour
1 cup rice flour
2 tsp red chili powder
3 tbsp butter, @ room temperature
3 / 4 cup – 1 cup water
1 tsp salt
1 / 2 tsp hing / asafoetida
- Take both the flours in a wide bowl. Whisk well to combine. Add red chili powder, hing, sesame seeds and salt mix well to form a uniform mixture. Now rub the butter into the flour mix.
- Slowly add water to this and form a soft dough. Since it is besan, there is a chance, the dough might turn dry while resting.So, for such cases, keep 1/2 cup warm water by the side and while using the dough just sprinkle 2-3 tbsp water and knead the dough and use.
- You will be needing a murukku press with ribbon mould to make this. Heat oil for deep frying in a wide kadai/pan. When a piece of dough dropped into the hot oil sizzles up immediately, then it is ready to deep fry.
- Take a orange-sized ball of dough and put it in the murukku press. Press it directly into the hot oil in a circular motion. Just make 2-3 circles of dough continously to ease even cooking.
- Flip and cook both sides until golden brown in color. While cooking, try to break the circle in 2/3 places to get individual ribbons. When the sizzle seizes, it indicates that the ribbon is cooked.
- Remove using a slotted spoon onto a kitchen towel. Let it cool completely, then store it in an air-tight container at room temperature. Stays fresh and good for 2 weeks.