• 40 gm Urad dal
• 150 gm Rice flour
• 60 gm Cranberry
• 03 gm Asafoetida powder
• 10 gm Red chili powder
• Salt add as required
• 05 gm White sesame seeds
• 05 gm Ajwain
• 05 gm Jeera
• 40 gm Ghee
• Water as required
• Oil as required for deep frying
Making Urad Dal Flour:
Heat a small frying pan or kadai, keep the flame low and dry roast the Urad dal, till it becomes aromatic and light golden. Remove in a tray and let the roasted urad dal cool at room temperature.
Take the roasted urad dal and cranberry and grind to a fine powder and keep aside.
Making Murukku Dough:
Meanwhile, spread oil on the murukku disc, also spread some oil on the barrel of murukku maker where the dough will be placed.
Next add red chilli powder, asafoetida powder, salt, and mix well, then add sesame seeds, ajwain, jeera, and ghee, mix everything very well with your fingertips mix the ghee in the flour evenly, the mixture should resemble breadcrumbs and should hold itself together.
Now add little water and begin to mix and knead, keep on adding water in small quantities and knead the dough very well.
Knead to a smooth and soft dough, also keep the dough slightly moist, murukku must be made as soon as you knead the dough, so keep everything ready before you shape and fry them
Now divide the dough in two parts and add first part in murukku maker, cover the second part of dough with a kitchen towel.
Before you begin to shape the murukku, pour oil in a kadai and heat up on medium low heat.
Cut butter paper squares and keep ready before you make murukku.
Press the murukku maker and move in round to get the concentric circles on the paper squares, break the dough towards the end and press it to the last concentric circle of the spiral.
Shape a batch of murukkus which can be fried at a time
.Now gently slide the murukku into the hot oil and fry on a medium flame.
When they turn light golden, flip them gently, fry the second side, fry the murukku till the oil stops sizzling or till they become crisp and golden, turn over as needed for even frying.
Remove with a slotted spoon draining extra oil in the kadai or pan itself, place them on kitchen paper towels to soak extra oil. Cool and store