Ingredients

• 2 cups rice flour
• 2–3 tbsp butter (melted)
• 2 tsp sesame seeds
• ½ tsp cumin seeds
• ½ tsp ajwain (omam)
• ¼ tsp asafoetida (hing)
• Salt to taste
• Oil for deep frying

Method

1. In a bowl, mix rice flour, sesame seeds, cumin seeds, ajwain, asafoetida, and salt.
2. Add melted butter and mix well until the flour resembles crumbs.
3. Add water little by little to make a soft, crack-free dough.
4. Fill a murukku press fitted with a clover-shaped plate.
5. Heat oil in a kadai. Once hot, lower the flame.
6. Press murukku onto a ladle or spatula in spiral shapes.
7. Slide gently into oil and fry on both sides until lightly golden.
8. Remove and cool completely. This is the first fry.
9. Heat oil again and refry the cooled murukku on low flame.
10. Fry until golden and crispy. Drain on paper towels.