Mmmmm…..’Muruku’

This recipe renewed my faith in the age old adage – “Failures are stepping stones to success .” There have been quite a few trials, the hits and misses before I could muster up the confidence and say, “I am not afraid of making you, Muruku!”

These crispy, golden, deep-fried goodies need a special contraption – the muruku press. I would like to blame my old muruku press for the mediocre muruku of the past. The one pictured below was a generous gift of our neighbors and the murukus were a breeze to make.

While there are several versions of the said muruku (aka janthikalu), the recipe I used this time was suggested by our neighbor Aunty, who regularly makes a big box full of them. Rice and chickpea flours, along with spices and most importantly a healthy or unhealthy, (depends on your worldview) heaping dose of butter are made into a dough. The dough is then pressed through the ..well, press directly into hot oil and fried till golden. Tradition demands making enough to last for atleast a week and so I did.

Ours, however lasted for three and half days!