Small round Muruku /Chakli

As Deewali is a day away, i started doing my deewali sweets/savoury items. Traditionally my mom would start making murukku first then she will do other dishes one by one. Today when i called she was busy and din't attend the call. By the time I's searching over the internet for some different recipes. That time i came across chefinyou, where DK presented one yummy olai vadai (small muruku),I immediately have fallen in love with the recipe and i could imagine how it would taste. Finally i hopped into my kitchen & started doing this wonderful deewali special...Believe it or not, It really turned out very very crispy.. So, here goes...

Ingredients :

Rice flour -- 1 cup
Moong dal -- 1 tbsp
Sesame seeds -- 1 tsp
Red chilly powder -- 1/2 tsp
Salt -- acc to taste
ghee - 1 tbsp
Butter -- 1 tbsp
water -- 1 cup
Ajwain (omam) -- 1/2 tsp

Oil -- to deep fry

Method :

Soak the moong dal for at least half an hour. Now in a big pan, add the water and bring it to a boil. Now add the soaked dal, ghee,salt and give it a boil. Now slowly add the rice flour and stir it continuously so that no lumps formed. Now close the pan and keep aside for 10 to 15 mts.

After 15 mts, open the pan and add the red chilli powder,omam, sesame seeds. Knead the flour very well until u get a soft dough. Now take a small gooseberry sized flour and roll it in between ur palms like a rope. If ur rope breaks, try adding may be a spoon of hot oil to the dough and again knead. Adding hot oil ensures no breaking anymore.. Now bring the two ends of the rope together and join it. Do the same process for the rest of the dough and cover all those ,unless it would loose all the moisture and becomes dry. Now heat the oil in medium high (not smoking hot) and add the muruku one by one slowly (be careful)and using a spatula /jalli karandi turn the muruku /chakli to the other side.U may reduce the flame to medium now. The secret is, the oil has to be hot when u add the muruku, then u shud reduce it to medium immediately as this would easily burn murukku to dark brown. We don't want that. U may do the entire muruku in 3 to 4 batches.
Cook the murukku both sides until it turns golden brown and strain it from the oil. Drain the excess oil by placing it on the kitchen tissue.

Store it in a airtight container and NJOY !!!!!



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