Rice flour - 4 cups
Urad flour - 1 cup
Unmelted Butter or Crisco (vegetable shortening) - 5 tablespoons
Cumin - 2 tablespoons
White sesame seeds - 2 table spoons
Asefotida - 1/4 teaspoon
Salt per taste
Water for mixing
Oil for deep frying
Chakli/murukku mould - single star shaped .
Flat plates covered with saran wrap OR plastic sheets
Roast rice flour and urad flour separately without oil for about 10 minutes until warm. Then let it cool. Mix the flours with cumin, sesame, asefotida, salt and crisco. Mix water little by little to form a manageable dough without lumps(consistency of a chapathi dough). Fill the murukku mould with the dough and press into murukku shape on a flat plate/plastic sheets. Slide the murukkus and deep fry in hot oil. When the bubbling reduces around the murrukus its an indication that its well cooked. Remove, drain on a paper towel. When cool store in air tight container. Lasts up to 4 weeks.
This is my entry for Srijayanthi or Janmashtami event hosted by 'The Yum Blog'