|2 cup||Rice flour|
|¼ cup||Split black gram powder|
|2 tsp||Cumin seeds|
|½ tsp||Asafoetida powder|
|1 tsp||Salt (or to taste)|
|1 cup + 1/2 cup||Water (approx)|
|5 cup||Oil (for deep frying)|
Dry roast split black gram in a kadai (wok) until slightly golden, and grind it in a dry grinder to make a fine powder. ( Use 1/2 cup black gram for dry roasting to obtain 1/4 cup of powder)
Mix rice flour, black gram powder, butter, salt, cumin seeds, asafoetida powder and water. Knead well to form a smooth dough. Heat oil and keep it ready.
Using a tubular special thenkuzhal press (achu) squeeze the dough through the strainer into the hot oil and deep fry till golden.
They can also be first shaped on a Jalli karandi(flat ladle with holes) before dropping them in the oil. Drain excess oil using a paper towel, let cool completely and store in a air-tight container for up to a month.
Check the oil temperature before dropping the murukku. Try with a small sample.
Always fry the murukku on medium high flame, otherwise it will brown the outer layer, and dough will be partially cooked inside.
Do them in batches, do not over crowd them while frying.
If you dont have a Murukku Achu , not a problem, use a regular ziplock bag. Make small cut on one side of a ziplock and press the dough through that. It should work fine.