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.
Notes:
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