INGREDIENTS
Raw rice – 1 cup
Urad dal flour- 1 tblsp
Red chilli powder – 1 tsp
Sesame seeds – 1 tbsp
Asafoetida – ⅛ tsp
Butter / hot oil – 1 tblsp
Salt – as needed
Oil – for deep frying
METHOD
Soak rice for an hour and drain water completely. Spread for 30 mins in a clean cotton kitchen towel to absorb the excess moisture. Grind this to a fine powder in mixie and sieve it to get rice flour.
Add butter and salt to it and then the flour. I added 1 cup of flour to get the dough
the quantity of flour differs depending upon the rice flour quality.
The dough should be thick enough like the usual murukku dough.
So keep the flour ready to add more if needed. Keep the dough covered.
After its cooled down or warm enough to handle, add urad dal flour,
jeera, red chilli powder, sesame seeds and knead to a dough.
You can either roll equal goose berry sized balls ready fully, to make rings or then and there pinch equal amount of dough for making the ring murukku.
Roll into thin ropes and join the ends to make rings.
Deep fry in hot oil few per batch.
Fry in high flame but do not let it fume.
Until golden and the shh.. sound and bubbles reduces.