Murukku or Muruku or Chakli is popular evening snack or a festive special made normally with rice flour. This Besan Murukku version is a good change from usual mullu murkku, butter murukku, then kuzhal murukku, coconut murukku or any other murukku/chakli variety.
gram flour 1/2 cup
Rice flour 1/2 cup
Cumin seeds 1/2 tsp
Butter 1/2 tbsp.
Hot oil 2 tsp
Oil for deep frying
Salt to taste
Asafetida 2 pinches
In a wide bowl add rice flour and besan. Add salt, cumin seeds and asafetida.
If you want red chili powder you can add now, as per your taste.
I used store bought rice flour, you can use homemade rice flour too.
Bring the butter to room temperature and add to the flour.
Add 2 tsp of hot oil.
Mix everything well.
Add water little by little to make a soft dough. Ensure the dough is without any cracks.
Cover the dough and take one portion of it and put it inside the murukku press.
I used the 3 eyed thenkuzhal mould. You can use star too.
Heat the oil for deep frying and once it is hot, bring it to medium.
Either squeeze the murukku on a butter paper or a greased ladle, or directly squeeze into hot oil.
I am used to squeezing directly into hot oil.
Do not crowd the pan. Also, this besan murukku puffs up a bit so ensure there is more space for that in the pan. Else it will not cook evenly.
Cook on both sides and take out from oil.
Drain in a kitchen towel.
Repeat this for the rest of the batches.
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