Rice Flour – 5 cups
Urad Dal – 1 cup
Chana Dal, Moong Dal – 1/2 cup
Salt 3/4 tsp
Butter – 1/4 cup
Cumin seeds – 1 tsp
Hing 1/4 tsp
Whites Sesame seeds – 1 tsp
Oil for deep frying
Roast the rice flour, urad dal,
How to make the Butter Murukku
Have Homemade Rice flour ready.
Dry roast the dals separately and allow to cool. Then grind to a smooth powder.
In a wide bowl, mix in the rice flour, dal flour, along with salt, cumin seeds, hing, white sesame seeds and mix well. Slowly sprinkle water and knead to a smooth and soft dough.
Heat a kadai with oil. Once hot, press down the murukkus with the press.
Cook on both sides, drain on a kitchen towel.
Store in an air tight container.
If you are using store bought rice flour, roast the flour over hot pan, and then proceed with the dough mixing.
It’s better to always crush the spices in your hands before adding to the flour. This way it would not burst out during deep frying.
How to make Besan Murukkus
Besan Rice flour Murukku
Besan / Gram flour – 1 cup
Rice flour – 1 cup
Salt – 1/4 tps
Red Chili powder – 1/2 tsp
Butter – 1 tbsp
Hing a pinch
Ajwain – 1/4 tsp
How to make the Besan Chakli
In a bowl, mix in the besan, rice flour, red chile powder, butter, hing and ajwain. Slowly add water and mix into a soft dough. This will be more soft and watery to handle.
Press into murukkus in hot oil, drain and store.
These are for my Evening Snacks, Week 2