Muruku

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Ingredients: Rice Flour 1 1/2 Cup Plain Flour / Maida 1/2 Cup Cumin Seeds 1 tsp Salt to taste Oil for deep frying

Method:
Bring to boil a big glass of water. In a mixing bowl, sift rice flour, plain flour and salt. Add the cumin seeds and mix both the flours well. Slowly pour enough hot water into the mixing bowl and knead the mixture into somewhat tight dough. Add more water if the dough is too tight and more rice flour if the dough is too loose. Thoroughly knead the prepared dough for around 10 to 15 minutes.
Insert a handful of dough or less into muruku press. Heat oil in a deep frying pan on medium - high heat. Slowly press and move the muruku maker in circular motion to let the strings drop into hot oil. Deep fry the muruku until light golden color on both sides and remove onto a absorbent paper. Make sure the muruku are light and crisp, else deep fry again till crisp. Repeat the same with remaining muruku dough.
Serve muruku as a tea time snack.
Serve : Makes 2 Cups of Muruku.
Ready in 45 minutes.
Note : Make sure not to over fry the murukku. Reduce the flame occasionally to let the oil have a constant heat.
Suggestions : If the dough is too tight and doesn’t come through the muruku press, mix in a few tbsps of hot water into the dough and try again. Add a tbsp of butter to the dough if muruku comes out hard to bite after deep frying.
Variations : Add a tsp of red chilli powder to make the muruku spicy. Some recipes call for ajwain in place of cumin seeds.
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