Murukku

Ingredients:

600g flour
1 tbsp omum seeds, sieve and remove stones
1 slightly heaped tbsp chilli powder
2 slightly heaped tsp turmeric powder
1 tsp salt, mix with 300ml water
oil for deep frying


Method:

1. Dough press with various discs. Select disc with bigger holes for Murukku. The disc with the smaller holes is used for making Putu Mayam.
2. In large bowl, put gram flour, omum seeds, chilli and turmeric powder. Mix well.
3. Add water to which salt has been added. Mix till dough is smooth. Put a handful of dough into dough press.
4. Heat oil in a wok. Lower murukku strands into hot oil by turning handle of dough press and simultaneously moving the dough press in a circular motion over wok to make a coil of murukku. Break off strands of dough with a sweep of your hand when a large enough coil is formed in the oil. Fry till crisp and drain. Repeat till all the dough is used.

Note: Store the cooled murukku in an air-tight container.