Ingredients:
Rice flour - 4 cups
Roasted chickpeas powder - 1 cup (dalia / Putnalu)
Cumin seeds - 1 tsp
Red chilly powder - 1 tsp
Butter - 3 tbsp, melted
Salt - 1 tsp
Oil for deep frying
Preparation:
- Heat 2 cups water and a tsp of salt in a stainless steel vessel. Bring to a boil and reduce flame. Slowly add the rice flour and mix to form a gooey paste,keep aside to cool.
- Once the rice flour paste cools, add roasted chickpeas powder, cumin seeds, red chilly powder and melted butter. Mix well to make a smooth dough.
- If required add a little more rice flour to form a smooth dough. Alternately, if you feel that the dough needs some water to form a smooth dough.
- Ensure that the dough is not too soft or hard, It should come through the press easily to form murukulu.
- Heat oil for deep frying in a heavy bottomed vessel. While the oil is heating prepare the murukulu for deep frying.
- Place a single star shaped disc in the muruku press, grease the insides of the mold, fill the mold with some of the prepared dough and make concentric shaped murukulu on a greased plastic sheet.
- Reduce flame to medium and place 5 to 6 of the prepared murukulu and deep fry to a golden brown shade. Do not deep fry on high flame.
- If you want to skip this step you can press murukulu directly into the oil when its hot .
- Remove them onto absorbent paper. Once cool, store in air tight container.
