Ingredients

• 1 cup rice flour
• ½ cup poha / aval
• ¼ cup fried gram flour
• 1 tsp chilli powder
• ¼ tsp hing (asafoetida)
• 1 tsp ajwain
• Salt to taste
• Oil for deep frying

Method

1. Add rice flour to a wide bowl.
2. Dry grind poha into a fine powder.
3. Sieve poha powder and fried gram flour into the rice flour.
4. Add chilli powder, hing, ajwain and salt.
5. Add water gradually and knead into a soft dough.
6. Add 1 small ladle of hot oil while kneading.
7. Grease murukku press and ladle backs with oil.
8. Fill dough into the press and shape murukku on ladle backs.
9. Heat oil; drop a small dough piece to test temperature.
10. Fry 2–3 murukku at a time on medium flame.
11. Fry until golden and the sizzling sound reduces.
12. Drain excess oil and cool completely.
13. Store in an airtight container.