Ingredients:

• 2 cups rice flour

• 1/2 cup roasted gram flour (gluten free besan)

• 2 tablespoons melted butter or ghee

• 1 teaspoon sesame seeds

• 1/2 teaspoon cumin seeds

• 1/2 teaspoon red chilli powder (adjust to taste)

• A pinch of asafoetida (hing)

• Salt to taste

• Water, as needed

• Oil for deep frying

Equipment:

• Murukku press (a device with various disc attachments for shaping)

Instructions:

1. In a large mixing bowl, combine the rice flour, roasted gram flour, melted butter or ghee, sesame seeds, cumin seeds, red chilli powder, asafoetida, and salt. Mix well to combine all the ingredients.

2. Gradually add water to the mixture, little by little, and knead it into a firm dough. The dough should not be too dry or too sticky. Adjust the water accordingly.

3. Heat oil in a deep frying pan or wok over medium heat.

4. Attach the star-shaped or desired disc attachment to the murukku press.

5. Take a portion of the dough and place it inside the murukku press.

6. Press the dough directly into the hot oil in a circular motion, starting from the centre and moving outwards, to form spiral-shaped murukku. You can make them as small or large as you prefer.

7. Fry the murukku until they turn golden brown and crispy. Flip them occasionally for even frying. It usually takes about 3-4 minutes per batch.

8. Once they are done, remove the fried murukku from the oil using a slotted spoon and drain excess oil on a paper towel.

9. Repeat the process with the remaining dough, frying them in batches.

10.Allow the murukku to cool completely before storing them in an airtight container.

Murukku is best enjoyed as a crunchy snack with a cup of tea or coffee. It can be stored for several weeks, provided it is stored in an airtight container to maintain its crispiness. Enjoy!