Rice flour-2 cups
Cumin Seeds-1 & 1/2 tsp
Red chilli powder-1 to 2 tsp (acc to ur taste) (optional)
Salt to taste
Water as needed
Cook potato,cool down,remove the skin and grind with water to a smooth paste.
Mix the rice flour, asafoetida,cumin seeds,chilli powder,melted butter and salt well.
Add the ground paste and required water,so that you get a non sticky dough.Keep covered at all the times.
I used the murukku press with the plate with three or more round hole (i don't have three holes one if u have u can use that). You can try the star hole plate too.
Grease the murukku press with little oil,then fill the dough and start pressing.I usually press in 2 ladles and flip in oil,check by adding a pinch of dough if it raises immediately with a shh sound then the oil is ready.Now carefully flip over the prepared murukkus and deep fry.Turn over and cook.
Deep fry till slightly browned.Drain in tissue paper.Repeat the process until the entire dough finishes.Drain in tissue paper.
Cool down the store in an airtight container.
Repeat the process till end and transfer to an air tight container.Stays good for a month.Enjoy the crispy white murukkus.
1. The dough has to be in a correct consistency,should not be sticky.
2.If the murkkus while you press gets broken,that means your dough needs more water,sprinkle more water and mix again.
3.If you make with more than two cups ,prepare the dough in batches,or else if you make in bulk and keep the dough for long time,the murukkus will turn dark in color as the time passes.
4.You can replace cumin with omam.
5.When you press the murukku,just press one layer in a spread manner, don't layer more as it will give you harder murukku and will take more time to cook.Make loose,single layered murukku.
6. you can add red chilli powder or u can skip.