Rice flour - 4 cups,
Besan/ chickpeas powder - 1 cup (dalia, putnala pappu)
Cumin seeds - 1 tsp
Red chili powder - 1 tsp
Asafoetida - 1/2 tsp, optional
Butter - 3 tbsps, melted
Salt - 1 tsp
Oil for deep frying
1. Heat 2 cups water and a tsp of salt , bring to a boil and reduce flame. Slowly add the rice flour and mix to form a gooey paste. Place lid and keep aside to cool.
2. Once the rice flour paste cools, add roasted chickpeas powder, cumin seeds, red chili powder, asafoetida powder and melted butter. Mix well to make a smooth dough. If required add a little more rice flour to form a smooth dough.
3. Place the single star shaped disc in the murukku press or cookie press ( You can use the disc of choice ) and fill the mold with some of the prepared dough.
4. Drop concentric shaped murukku on a greased aluminium foil and drop it in hot oil and deep fry to a golden brown shade on medium heat.
Serve with evening tea
This can stay in an airtight container for up to 2 weeks