INGREDIENTS

• 2 cups of rice flour
• ½ cup of urad dal flour
• ½ teaspoon asafoetida
• ½ teaspoon turmeric powder
• 1 teaspoon sesame seeds
• 1 teaspoon red chilli powder
• ¼ cup butter
• water as needed
• Salt to taste
• Oil for deep frying

METHOD

• Combine all the ingredients for the Murukku except water. Gradually add water to make it a stiff dough non sticky dough with no cracks.
• Grease the sev (vermicelli) Press or the sev (vermicelli) Sancha with oil and place the plate which has one star into the press.
• Heat oil in a deep frying pan on medium high heat.
• Fill the Murukku dough into the press. Prepare about twenty square pieces of aluminum foil each of size 2 inch. Grease them with oil and arrange them in two lines on your work surface.
• Slowly start to press the Murukku dough into a spiral shape starting from the center going outwards on the square strip of the aluminum foil. (About 2.5 spirals).
• Gently lift the foil and slide the spiral murruku into the hot oil from the side of the frying pan, so the oil does not splash on to you.
• Add about 3 or 4 more Murukku spirals into the frying pan. Care not to over crowd the pan, allowing all of them to stay afloat together and not a few sunken in between the others.
• Turn over once after a few seconds and fry until the Murukku is golden. Drain the oil completely with a slotted spoon and allow the Murukku to cool completely.
• Press the remaining batches of the Murukku dough in the similar manner and deep fry on medium heat. Cool the murukus and store in air tight containers.
• Serve the Mullu Murukku | Chakkali as a tea time snack or make it forFestivals to share with friends and family

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