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Rice Murkul (also known as *Murukulu*, *Murruku*, or *Chekkalu*) is a popular snack in Southern India, typically made with rice flour, and often enjoyed during festivals like Diwali or special occasions. It is a crispy, crunchy, and flavorful treat.
Here's a simple recipe for making Rice Murkul:
### Ingredients:
- 1 cup rice flour (preferably fine)
- 1 tbsp hot oil (ghee or vegetable oil)
- 1 tsp ajwain (carom seeds)
- 2 tbsp sesame seeds (optional)
- 1 tbsp green chili paste (adjust to taste)
- 1/2 tsp salt (or to taste)
- 3 tbsp butter
- Water (as needed)
- Oil for deep frying
### Instructions:
1. **Prepare the Dough:**
- In a large mixing bowl, combine rice flour, all-purpose flour (if using), cumin seeds, sesame seeds, chili powder, salt, and baking soda (if using).
- Add the butter to the dry ingredients and mix it in. This helps make the murkul crispy.
- Gradually add water, a little at a time, to form a smooth, stiff dough. The dough should be firm enough to hold its shape when pressed but soft enough to pipe through a murkul press or a piping bag.
2. **Prepare for Frying:**
- Heat oil in a deep frying pan on medium heat. You can test if the oil is hot enough by dropping a small piece of dough into the oil-it should rise to the surface immediately, sizzling gently.
3. **Shape the Murkul:**
- Fill a murkul press (or a piping bag with a star nozzle) with the dough.
- Press the dough into small, circular spirals or any other shape you prefer onto a sheet of parchment paper or directly into the hot oil. Be careful not to overcrowd the oil.
4. **Fry the Murkul:**
- Fry the murkuls in hot oil on medium heat until golden brown and crispy. Turn them occasionally to ensure even frying. This usually takes 3-4 minutes per batch, depending on the size of the murkul.
5. **Drain and Cool:**
- Once fried, remove the murkuls from the oil and drain them on paper towels to remove excess oil.
- Allow them to cool completely. They will become even more crispy as they cool down.
6. **Serve and Enjoy:**
- Rice Murkul is best enjoyed as a snack with tea or as an accompaniment to a festive meal.
### Tips:
- If you don’t have a murkul press, you can shape the dough into spirals by hand, though it’s a bit more tedious.
- Adjust the level of spiciness by adding more or less chili powder, or even some black pepper for a different flavor profile.
- For a richer taste, you can add a pinch of asafoetida (hing) or garlic powder.
Enjoy your crispy and crunchy Rice Murkul!