Kai Murukku (Rice Fryums)

** Traditional Chettinad Recipe ** My First Attempt ** Gluten Free **

* Ingredients: 

• Parboiled Rice- 2 cups
• Urad dal/ Uzhunnu- 1/4 cup
• Cumin seeds/ Jeerakam- 1/4 tsp.
• Turmeric powder- 1/4 tsp.
• Chilli powder- 1/2 tsp./ As needed
• Asafoetida/ Hing/ Kayam- A pinch
• Oil- 2 tbsps.
• Salt- 1/4 tsp./ As needed

* Cooking Time: 15- 20 minutes

* Makes: 2 dozen murukku

* Recipe:

Step 1: Wash and soak the rice for about 2 hours. Grind to a smooth paste.

Step 2: Dry roast the Urad dal and powder.

Step 3: Mix the urad dal powder with the rice paste and add salt, chilli powder, turmeric, cumin seeds and asafoetida. Knead into a smooth dough like chappathi dough.

Add a tablespoon of oil and mix well.

Step 4: Lightly oil your fingers and start rotating and twisting strands of the murukku dough around a bottle cap to form 2/ 3 layers. Remove the cap from the center and lighly pinch the edges to strengthen it.

Step 5: Heat oil in a pot and fry the murukku till golden brown on both sides. It will take longer to become golden brown since it is parboiled rice.

* BONUS TIP:  Enjoy with a cup of piping hot tea!! YUM!! 

I know my first attempt turned out a bit thick, but my family enjoyed the taste. So I'll keep improving my twirling technique and thought of sharing this tasty recipe. 

Enjoy!!☺❤👍👌

* Abbreviations:

 * tsp.- Teaspoon    ** tbsp.- Tablespoon     opt.- Optional