A giant murukku is fun to serve at a cozy gathering, as a communal snack. This unusual size takes a little dexterity to pull off but worth the effort. Enjoy!
Murukku (extrusion) mould; Silicone silpat or wire rack with the baking tray.
- 1 cup rice flour + 1 cup besan
- 1 tbsp ajwain (carom) + 1 tbsp white sesame seed + 1/4 tsp freshly ground black pepper + 1 tbsp EVOO + salt to taste
Make a hard dough using a little cold water (about 3 oz). Divide the dough into two equal halves and shape each into a cylinder to fit the mould. I used one half to make a gigantic swirl and the other half to make about a dozen small ones (see picture). Gently place the swirls using spatula on a wire rack or a silicone silpat.
Bake at 275 F for 30-45 mins till crisp (and oak colored). Cool and serve or store in airtight container.
Notes, hints, tips:
- Note the traditional murukku is deep fried.
- Use rice flour from Indian grocery stores, not SouthEast Asian stores. The latter is usually not preprocessed and is glutinous– this will not work for this recipe.
- If the dough is soft, it will not retain the tiny spikes (from the star-shaped hole in the disc of the mould) while extrusion, so make sure the dough is pliable but on the hard side.
- Lie the mould flat on the edge of the counter and use the lever handle (as you would a pasta roller). This technique is unorthodox but effective.