2 cups rice (chawal)
1/4 cup black gram split (urad dal)
1 tsp cumin seeds
1/4 tsp asafoetida
salt (namak) to taste
1/4 cup white butter
coconut (narial) oil for frying
How to make murukku:
- Dry roast the rice in a warm frying pan without letting the color change. Wash and soak for about half an hour, drain and spread on a cotton cloth to absorb the excess moisture. Grind to a fine powder.
- Broil the urad dal to light brown colour, cool and grind into a smooth powder.
- Sieve both the flours together through a fine sieve.
- Dissolve asafoetida and salt in one fourth cup water and add the cumin seeds, make a firm dough with the sieved flour. Rub in the butter and knead with light hands to fully incorporate the butter.
- To make the murukkus, grease your fingers and take a little dough. Roll them between your palm to a tubular form. Form this roll into circles, while twisting them along. Make two circles next to each other. Press the ends into the circle to secure. Make two batches at a time, cover with a wet cloth to prevent them from drying.
- Heat oil and fry them in batches. Take them on a plate and gently slide them into the oil and fry on both sides till it becomes light golden brown and crisp.
- Drain and let it cool before serving them. Store in a dry air-tight container.