Christmas Murukku

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!

Special tools:

Murukku (extrusion) mould; Silicone silpat or wire rack with the baking tray.

Ingredients

  • 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:
  1. Note the traditional murukku is deep fried.
  2. 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.
  3. 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.
  4. 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.