Instead of preparing rice flour, one can buy ready-made “pattiri podi”, “Idiyappam podi” or “paalappam podi”. If the dough is sticky and soggy, it will absorb a lot of oil.

Makes: 20 to 30, depending on size of each murukku. Ingredients: 2 cups rice flour; ½ cup moong dal flour; 1-2 spoons gram flour (optional) ½ tablespoon butter; Half a spoon of cumin seeds; ...

Mix rice flour, gram flour, sesame seeds, chilli powder, asafoetida, melted butter, salt and knead into a soft dough. Keep aside for 10 to 15 minutes. Place a handful of dough in the murukku mould ...

At least three hawkers would shove temptingly transparent packets of deep fried rice flour murukku (known as chakli in some parts of the country), through the window.

Pour rice flour, roasted chana dal powder, soft butter, besan, cumin seeds, a pinch of heeng, and salt to taste into a mixing bowl. Mix until the butter is completely incorporated. Check that the ...

The Manapparai rice murukku, in fact, gets the distinctive flavour only due to the salty well water. With wells drying up, water was sourced from borewells, but the flavour is gone.

To begin, take a bowl and add the rice flour. Next, in a blender, combine the grated coconut, shallots, garlic, and cumin seeds. Add a small amount of water to help the blending process, then ...