Chakkilalu/Murukulu

Ingredients:

Rice flour - 1 1/2 cups

Roasted bengal gram (dalia) - 1/2 cup

Butter - 1 tbsp

Hing - pinch

Red chilly powder - 3/4 tbsp

Ajwain - 1/4 tbsp

Salt - as per taste

Water - as required

Oil - to deep fry

Procedure:

1. Transfer dalia in to mixer bowl and blend them to get a fine flour. Sieve it to remove excess particles.
2. Take a wide mixing bowl, add rice flour, dalia flour, salt, hing, red chilly powder, ajwain, melted butter and mix well.
3. Take a wide cooking vessel and add sufficient water. When water is boiling, add above mixture and stir well. Switch off the flame and wait until it reaches to room temperature.
4. Add little more water if required and mix well to form a smooth dough.
5. Take a wide kadai and heat oil. Meanwhile transfer a portion of dough in to muruku press/jantikala gottam with star shaped blade.
6. Squeeze the dough on a greased plate by applying pressure in to required size chakkilalu/murukulu.
7. When the oil is sufficiently hot, drop this in to oil and fry on both sides until they turn to golden brown.
8. Transfer them in to air tight container once they reaches to room temperature.

TIP: Do not prepare all the chakkilalu at a time, because they turn dry and breaks easily. Prepare only those sufficient to one batch. In order to prevent breaking of chakkilalu, squeeze each one on back side of ladle and slowly drop them in hot oil.