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In a mixing bowl add rice flour.
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To that add sieved gram flour and roasted gram flour (Pic 1).
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Add the remaining ingredients listed above except oil , butter and water (Pic 2).
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Mix the ingredients well, now add soft butter and crumble the mixture (Pic 3).
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Add water in batches and while kneading the dough (Pic 4) you can sprinkle water if there is any dry flour.
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The murukku dough should be soft and pliable like chapati dough (Pic 5 & 6).
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If its very stiff then you feel hard while squeezing it out in the murukku press so adjust it with few more drops of water.
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If the dough turns watery/too moist and not holding the shape then adjust it with more rice flour.
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If it becomes too watery do add rice flour with equal proportion of pottukadalai flour and besan flour.
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Once the dough is ready add a fistful of dough (Pic 8) in the murukku press and use any design you like here i used star shaped press (Pic 7).
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Also you can make shaped murukku swrils/chakli but what i did is very easy to make snack so directly squeezed in hot oil (Pic 10) and the whole process can be finished in less than 30 minutes of time.
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Before directly squeezing it in hot oil release the pressure gently as shown in Pic 9 & in video, otherwise it splutters/splashes in hot oil.
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Once done squeezing (make enough room to cook), cook in very high temperature.
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Flip it and once it turns light golden brown in color and oil suppresses, remove it from oil (Pic 12).
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You can either break the swirls while cooking in oil (like shown in video) and Pic 11 or later it was taken out from the hot oil.
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But when you break while frying it fries faster than usual also the murukku remains crispy for longer days.
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Drain the excess oil from hot murukkus using paper towel.
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Repeat the above process till you finish all the dough.
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Once they cooled down completely, store it in air tight container.