Preparation Time : 5 mins | Cooking Time : 25 Mins |Yields: 15 murukku
Rava | sooji 1/4 cup
Rice flour 1/2 cup
Water 1 cup (to cook rava)
Salt as needed
Sesame seeds 1/4 tsp
Cumin seeds 2 pinches
Asafoetida 2 pinches
Oil 2 tsp + for deep fry
Butter 1 tsp
- Pulse the rava in the mixer once. If using very fine rava just skip this step.
- In a pan add 1 cup of water and when it boils add the rava.
- Mix it well and keep in a low flame. The rava will get cooked fast.
- Allow this to cool completely.
- In a wide bowl add the rice flour, cooked rava, sesame seeds, butter, 2 tsp hot oil, salt and cumin seeds.
- Add enough water and make it into a pliable dough. Do not make it too thick. You can not squeeze it, if it is thick.
- Too much loose also will break the shape of the murukku.
- I used the star achu. The single star one. You can use thenkuzhal achu or 3 star achu too.
- I always wanted to make perfect round chakli aka mullu lurukku. Last time my mom got me a good one with perfect star achu. So it turned out well. As alawys cover the dough , else it will be dry and the colour of the murukku will also change. I squeezed on an aluminum foil. You can do it on the back of a ladle too.
- Heat the oil for deep frying. Carefully flip the muruku from the foil and place it into the hot oil.
- Cook till the shh sound subsides. Take it out from the oil and drain the excess oil in a kitchen tissue.
- Store this in an airtight container. Thsi murukku stays crisp for 10 days if handled with dry hands.
- Always start making the murukku once the rava is completely cooked and cooled.
- If making in bulk make the dough little by little. If make it in bulk then it will turn the murukku reddish colour.
- I used the store bought rice flour. You can try with home made rice flour too.