Dairy-Free Murukku (Crispy Spiral Snack)

Ingredients

• 1 cup Rice flour
• 1/2 cup Chickpea flour (besan)
• 1/4 tsp Asafoetida
• 1/2 tsp Cumin seeds
• 1/2 tsp Salt
• 1/2 cup Water
• for frying Vegetable oil

Instructions

1. 1In a medium bowl, combine 1 cup rice flour, 1/2 cup chickpea flour, 1/4 tsp asafoetida, 1/2 tsp cumin seeds, and 1/2 tsp salt. Stir these dry ingredients together until they are evenly mixed.
2. 2Gradually add 1/2 cup water to the dry ingredients while mixing with your hands or a spoon. Continue mixing until a smooth, pliable dough forms. It should not be too sticky or too dry.
3. 3Pour enough vegetable oil into a large, heavy-bottomed pot or wok to fill it about 2-3 inches deep. Heat the oil over medium heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a tiny piece of dough into it; it should sizzle immediately.
4. 4Carefully fill your murukku press with the dough. Hold the press over the hot oil and twist the handle to press out spirals of dough directly into the oil. Do not overcrowd the pot; fry in batches if necessary.
5. 5Fry the murukku for 3-5 minutes, or until they are golden brown and crispy. Turn them occasionally with a slotted spoon to ensure even cooking. They should sound crisp when you gently tap them.
6. 6Using a slotted spoon, carefully lift the fried murukku out of the hot oil. Place them on a plate lined with paper towels to absorb any excess oil.
7. 7Allow the murukku to cool completely on the paper towels. This is important for achieving the best crispy texture. Once fully cooled, store them in an airtight container at room temperature.

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