04 November 2010

77: Crispy Murruku

Crispy Murruku's for Diwali. This Diwali, I decided to make all the things that remind me of Diwali in India. And homemade murruku's are definitely one of those things.

2 cups of Rice Flour
1-1/4 Gram Flour (Besan)
1-1/2 tsp. salt
a pinch of Asafoetida (hing)
1/2 tsp. turmeric powder
1 Tbsp. cumin seeds (Jeera)
6 Tbsp. melted ghee (butter)
Water as required (approx. 1-1/2 cups)
3 cups oil to deep fry
Murruku press (you can substitute with icing cones too)

Combine rice flour, gram flour, salt, asafoetida, turmeric powder, cumin seeds and mix thoroughly without any lumps. Now add the melted ghee and enough water to make a stiff dough. Heat oil in a wide mouthed pan keeping it in high to medium heat. Fill the murruku press with the the dough and press into the hot oil. Fry for 2-3 mins. until the murruku is a nice golden brown color. Cool and transfer to an airtight container.

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