Murukku

🔥 Prep

• Measure 300 g rice flour and 50 g urad dal flour into a mixing bowl.
• Add 1 tsp salt, 1 tsp cumin seeds, and 0.25 tsp asafoetida to the flours; stir to combine evenly.
• Soften 2 tbsp butter (or melt briefly) and set aside.
• Measure 200 ml room‑temperature water for later use.

🔥 Cook

• 1. Rub the softened butter into the dry flour mixture until it resembles fine breadcrumbs.
• 2. Gradually add the 200 ml water, kneading to form a smooth, stiff dough; cover and let rest for 5 minutes.
• 3. Heat 400 ml oil in a deep kadai or pan over medium‑high heat until the oil reaches 180 °C (a small dough drop should sizzle and rise immediately).
• 4. Fit a murukku press with a star nozzle, fill with dough, and press spirals directly into the hot oil, forming concentric circles about 5 cm in diameter.
• 5. Fry the spirals, turning occasionally, for 2‑3 minutes until they turn golden‑brown and crisp.
• 6. Remove the murukku with a slotted spoon and drain on paper towels; allow to cool completely.
• 7. Repeat pressing and frying with the remaining dough, reducing the heat to medium if the oil temperature drops.
• 8. After all batches are fried, let the murukku cool to room temperature before transferring to storage.

🔥 Serve

• Serve the murukku as a crunchy snack alongside hot filter coffee or masala chai.
• Pair with coconut chutney or tangy tamarind dip for extra flavor.
• Store in an airtight container at room temperature to retain crispness for up to two weeks.