Jantikalu or murukulu for indian cooking challenge

Ingredients

• Rice flour 3 cups
• Udad dal 1 cup
• Water 1/2 cup or more

For Seasoning:

• Cumin seeds - 1 tsp
• Sesame seeds- 1 tsp
• Asafetida/ Hing - 1/2 tsp
• Salt to taste
• Butter - 75 gms

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Butter chicken, the traditional indian dish

Preparation

• Wash and drain the rice. Shade dry the Rice for 1/2 hr.
  
  Dry roast the Urad dal to light brown. Allow it to cool.
  
  If you are using more quantity, you can get it ground in rice mil, else use your mixie to grind both Rice and Urad dal.
• First grind rice into a fine flour, keep it aside.
  
  Then grind the urad dal to fine powder.
  
  In a wide vessel, take both the flours along with salt. Mix well.
• Add cumin, Sesame seeds and asafetida powder to the flour, mix well.
  
  And finally add the butter.
• Gather everything well and you will get more of a crumbling mixture.
  
  Now slowly add water and knead a dough which is little more softer than the puri dough.
• Heat a kadai with oil enough to deep fry. Once the oil is hot enough, simmer to low flame.
  
  Take the Muruku Aachu, wash and wipe it clean.
• Then divide the dough into equal balls.
  
  Fill the Muruku maker with the dough.
  
  You can either press it directly over the flames or press over a paper and gently slide it down the hot oil.
• Cook over medium flame, using a slotted spoon, turn it over to other side to ensure both sides turn golden colour.
  
  You will know by seeing the colour that its cooked.
  
  Remove to a kitchen paper and store it in a air tight container.