Murukulu

1. 1
   mix · ~3 min

   Mix the dry ingredients.

   1.Add rice flour and urad dal flour to a wide bowl.

   2.Add cumin seeds, sesame seeds, red chili powder, asafoetida, and salt.

   3.Mix well so the spices are evenly spread through the flour.
2. 2
   mix · ~7 min

   Make the dough.

   1.Add softened butter to the flour mixture and rub it in with your fingers.

   2.Pour in water a little at a time and bring everything together.

   3.Make a smooth, soft dough that is pliable but not sticky.

   TIPKeep the dough soft enough to press easily. A stiff dough can crack while shaping.
3. 3
   prep · ~8 min

   Shape the murukulu.

   1.Grease the inside of a murukulu press lightly with a little oil from the frying oil.

   2.Fill the press with part of the dough and close it.

   3.Press spirals onto small squares of parchment paper or directly over a slotted ladle in medium-sized coils.

   TIPDo not make very thick coils or they may stay soft in the center after frying.
4. 4
   fry · ~15 min

   Fry the murukulu.

   1.Heat oil for deep frying in a kadai over medium heat.

   2.Slide 2 to 3 shaped murukulu gently into the hot oil without crowding the pan.

   3.Fry, turning once or twice, until bubbling reduces and the murukulu turn light golden and crisp.

   4.Lift out and drain well before frying the next batch.

   TIPUse medium heat throughout. Very hot oil browns the outside too fast and leaves the inside undercooked.
5. 5
   rest · ~10 min

   Cool the murukulu completely.

   Let the fried murukulu cool on a plate or rack until fully crisp. They firm up more as they cool.

6. 6
   serve

   Serve or store the murukulu.

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