Kai Murukku

Ingredients:-

Parboiled rice/ponni rice                     - 4 cup

Urad dal/Black gram dal                      - ½ cup

Salt to taste

Jeerakam/cumin seeds                          - 2 tea spoon

Asafetida                                                   - 1 tea spoon

Oil to deep fry

Soak rice for two hours and grind to a smooth tight dough. Roast Urad dal to light golden brown and grind it to smooth powder without any granules. Mix rice dough, Urad dal powder, salt, asafetida, and cumin seed well. If you feel the dough is a little bit loose, doesn’t worry cover the dough with a neat dry cotton cloth/kitchen paper towel. The excess water will be absorbed by the cloth.

Spread a dry cotton cloth on a table. Take big lemon size dough and slightly dip it in oil and twist and move it spirally on the cloth using your fingers. Repeat the same with the remaining dough. Mean while heat oil in a pan and put 4 to 5 Murukku at a time and fry it crispy and golden brown. Fry all the Murukku likewise.  When cooled keep it in an air-tight container. It is a very good, yummy tea time snack.