Recipe #14: Rice Murukku

Ingredients:

1. Rice flour - 4 cups
2. Urad dal - 2/3 cup
3. Salt - 1/4 tsp 
4. Hing - 2 pinches
5. Black ellu - 2-3 tsp
6. Ghee - 1 tbsp
7. Cold water

Method:

Roast:

1. Dry roast urad dal in a kadai till it's light brown. Remove from the stove and grind to powder in a mixer. Keep aside
2. Dry roast black ellu in the kadai till it splutters. Keep aside

To make dough:

1. Take the rice flour, urad dal powder, salt, hing, ellu, ghee in your dough making pan. Add little water and work the mixture into a dough with the same consistency as your chapathi dough (or slightly loser). Do not kneed. You should be easily able to squeeze out the dough from your murukku maker. Taste the dough to check if the salt is right.
2. Heat oil in a thick bottomed kadai, when the oil is hot, squeeze out the murukku into the oil. If you find the steam from the oil too hot to handle, you can alternately squeeze the murukku onto a wet thin cloth or a plate and then remove and put into the oil. Remember to keep the oil in low to medium flame so that the murukku doesn't char. Keep an eye on the kadai always and remove when the murukku browns. Taste the first batch and add salt if needed

Notes:

1. While making the dough, add little water at a time so that the dough doesn't get too watery