Rice Murruku

• Rice Flour - 3 c
• Urd Flour - 1 c
• Butter - 4 oz
• Salt - 1-1/2 tsp
• Asafoetida (Hing)- 1/2 tsp
• Cumin seeds (Jeera) - 1 Tbsp
• Sesame seeds - 1 Tbsp
• Water - 1- 1/2 c approx.
• Veg. Oil - 6 cups

1. Leave the Butter at room temp for and hour.
2. Mix the Rice Flour and Urd Flour evenly.
3. Add the Hing, Salt and Sesame Seeds to the Flour.
4. Mix the butter into the Flour mixture nicely.
5. Add little water at a time and mix the dough. The dough should be soft or the murruku will break.
6. Fill the dough into the the Murruku-maker.
7. Squeeze out circular shape starting from the center moving outward.
8. Heat the Oil in a Deep Pot (Kadai). When the Oil get hot, reduce heat to medium.
9. Lift the Murruku dough slowly and drop into the Oil carefully. You can squeeze the dough directly into the Oil, but be careful.
10. Fry on both sides till golden brown. Strain onto paper towels.
11. Store in air tight container on cooling.

Tip: Urd Flour and Butter can be replaced by 8oz sour cream to give
softer Murruku.