Murukku (Crispy Savory Spirals)

Ingredients

• 1 cup Rice flour
• 1/4 cup Urad dal flour (black lentil flour)
• 1 tsp Cumin seeds
• 1/4 tsp Asafoetida (hing)
• 1/2 tsp Salt
• 1/2 cup Water
• 2 cups Vegetable oil

Instructions

1. 1In a large mixing bowl, combine the 1 cup of rice flour, 1/4 cup of urad dal flour, 1 tsp of cumin seeds, 1/4 tsp of asafoetida, and 1/2 tsp of salt. Whisk them together until evenly distributed.
2. 2Gradually add the 1/2 cup of water to the dry ingredients, mixing with your hands or a spoon until a smooth, pliable dough forms. If the dough feels too dry, add a tiny bit more water, a teaspoon at a time. If it feels too sticky, add a little more rice flour.
3. 3Pour the 2 cups of vegetable oil into a deep, heavy-bottomed pot or a deep fryer. Heat the oil over medium-high 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 and float to the surface.
4. 4While the oil is heating, place the dough into a murukku press fitted with a star-shaped nozzle. Ensure the press is not overfilled.
5. 5Carefully press the dough directly into the hot oil, creating spiral shapes. Work in batches, being careful not to overcrowd the pot. You should be able to fit 3-5 murukku in the pot at a time, depending on their size.
6. 6Fry the murukku for 2-3 minutes per side, or until they are a deep golden brown color and feel crisp. They should make a gentle crackling sound as they fry.
7. 7Using a slotted spoon or spider strainer, carefully remove the fried murukku from the hot oil. Place them on a plate lined with paper towels to absorb any excess oil.
8. 8Allow the murukku to cool completely on the paper towels for at least 10-15 minutes before serving. This ensures they are fully crisp.

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