In a pan add 1 cup of water, to this add about 1 tbsp of butter.
Next add in ½ tsp of Chilli powder. If you like you can add up to 1 tsp of Chilli powder
Next add in the Required Salt and a generous pinch of Asafoetida.
Bring Everything to a boil. Once it starts to boil add about 1.5 cups of Rice Flour to the boiling water in batches. You can switch off the flame.
Be quick in adding the Rice flour. Keep mixing as you add the rice flour in batches. combine everything together.
Next add in 1 tbsp of sesame seeds. I added white sesame seeds, You can also add the black one, it gives a beautiful color to the murukku.
Add 1 tbsp of Besan Flour, 1 tbsp of cooked and mashed Moong Dal.
And then add 1 tsp of Cumin seeds and combine everything.
Once the heat is bearable and able to handle the dough. Using hands combine and knead the dough until soft. If the dough is dry sprinkle little water and knead the dough.
After kneading cover the dough with a kitchen towel. Never allow it to dry.
Roll the Ring Murku
Just before frying the Muruku. Pinch in a small part of the dough. Flatten and roll between the hands like a cylinder.
Roll the dough and seal the edges. You can also roll it around the finger and seal the edges. Rolling around the finger gives equal-sized murukku and it is easy as well to roll. I prefer rolling around the Murukku.
Never Allow the rolled murukku dough to get dry. Roll before you fry them oil. Allow dough to dry might result in oil spluttering, so be cautious on that part.
Frying the Murukku
Heat oil in a pan for deep frying. Once the oil is hot drop in the murukku and deep fry in a low medium flame.
Flip and cook on both sides of the murukku equally.
Once it is cooked remove from oil and drain in paper towel to remove excess oil. Ring Murukku is now ready.
Store in airtight container. Stays good for 1 week.