Kai Murukku

Method

1. 1

   Make murukku dough: Mix 2 cups rice flour with half cup urad dal flour, 2 tbsp butter, 1 tsp cumin seeds, 1 tsp sesame seeds, a pinch of asafoetida and salt. Add water gradually and knead into a smooth soft dough.

2. 2

   Fit press: Fit the kai murukku die (star-shaped or thick strand die) into the murukku press.

3. 3

   Fill press: Fill the press with dough.

4. 4

   Heat oil: Pour oil in a kadai to 3-inch depth. Heat to medium.

5. 5

   Press spirals: Hold the press and press with your palm into the hot oil, moving in circular motions to form a flat coil-shaped murukku about 3-4 inches across.

6. 6

   Test oil: A small piece of dough should rise to the surface in 3 seconds.

7. 7

   Fry first side: Fry on medium heat 3-4 minutes until golden on the bottom.

8. 8

   Flip: Turn the murukku and fry the other side 2-3 minutes.

9. 9

   Drain: Remove with a slotted spoon. Drain on paper towels.

10. 10

    Serve: Kai murukku (hand-pressed murukku) should be crispy, golden and coiled. Cool completely before storing in an airtight container.