Murukku who does not like those crunchy melting murukku, these are one of the Indian savouries which should say is quite famous around the world. This time i try to use jowar flour to make these murukku. They were very crispy and melting as found in those bakeries. But I guess I could have reduced the dalda as it was very flimsy to shift from plate to kadai.
All you need
jowar flour – 3 cups
maida – 1 cup
chilli powder – 2 to 3 tsp
salt and hing to taste
sesame seeds – 1 tbsp
jeera – 1 tbsp
1/4 cup dalda/ghee/butter
Sieve the flours together, mix in chilli powder, jeera, seseme, hing and salt
heat dalda and add to the flours
Add little by little water knead in the doung until a firm dough is formed.
Heat oil in a kadai, drizzle oil in the murukku mould to make easier to work while pressing
Take a small portion of the dough insert into the mould and press on a plate to make cylindrical circles
deep fry the cylindrical circles slowly in medium flame until golden brown.