Ingredients:

Recipe Ingredients
• Elephant Rice Flour | 10545 | 450 gm
• Kialla Organic Besan (Chickpea) Flour | 105470 | 250 gm
• RedMan Yellow Pea Flour | 201169 | 200 gm
• RedMan Cumin Powder | 55749 | 30 gm
• RedMan Black Sesame | 10683 | 40 gm
• Deltasal Fine Sea Salt | 8413 | 30 gm
• Water (Hot) | --- | 1200 ml

**Murukku**
1. Mix all the flours and ingredients together in a mixing bowl.
2. Add in hot water slowly, mix it slowly until it becomes a soft dough texture (add more water if required).
3. Pipe the shape of the murukku on a piece of grease paper.
4. Deep fry the shaped murukku with on medium heat (180°C) till golden brown on each.

1. Check Oil Temperature: Ensure that the oil is at the right temperature before frying. The oil should be hot enough that the murukku sizzles upon contact but not so hot that it browns quickly. A good test is to drop a small piece of dough into the oil; it should rise to the surface slowly.
2. Fry Until Golden Brown: Fry the murukku until they turn golden brown and are crisp. Undercooked murukku can be chewy, so make sure to fry them properly.
3. Drain Excess Oil: Once fried, place the murukku on paper towels to absorb excess oil. This helps to keep them crispy.