3 cups (300 g) 11 oz Black gram flour (besan)
1 1/2 cups (172 g) 6 oz Rice flour
1 tsp (5 g) Ghee
1/2 tsp (1 g) Cumin (jeera) seeds, broiled, powdered
1/2 tsp (1 g) Red chilli powder
1/4 tsp (1 g) Asafoetida (hing)
1 tsp (3 g) Sesame (til) seeds
1 1/2 cups (172 g) 6 oz Rice flour
1 tsp (5 g) Ghee
1/2 tsp (1 g) Cumin (jeera) seeds, broiled, powdered
1/2 tsp (1 g) Red chilli powder
1/4 tsp (1 g) Asafoetida (hing)
1 tsp (3 g) Sesame (til) seeds
method
1. Mix the gram flour and rice flour together. Rub in the ghee with the fingertips till well incorporated. Add all the ingredients and mix well. Sprinkle some water and knead lightly.
2. Put some dough into the murruku mould and press out the murruku; deep-fry till golden brown. Remove and drain the excess oil on absorbent paper towels. Repeat until all the dough has been used.
3. Cool and store in airtight jars.
2. Put some dough into the murruku mould and press out the murruku; deep-fry till golden brown. Remove and drain the excess oil on absorbent paper towels. Repeat until all the dough has been used.
3. Cool and store in airtight jars.
serving amount
serves: 6 - 8
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