Honestly I think murukku should be eaten at all times of the year! But just for the festivities, I’m adding some colour (all natural!) to jazz things up a little.
1 cup atta flour
1 tsp ajawin/carom seeds
2 tsp sesame seeds
¼ tsp turmeric
⅛ tsp asafoetida
½ tsp salt
1 tsp chilli powder
½ tbsp butter, melted and cooled
Water (about less than ½ cup)
Vegetable oil/melted butter, for brushing
- Preheat the oven 170ºC.
- Place the flour in a clean cloth, tie it up securely so no water enters it, and steam for 15 minutes (covered).
- Once steamed, leave aside to cool.
- When cool enough to handle, roughly break it up with your hands and sieve it into a large bowl.
- Into the same bowl, add all the spices and salt and mix well. Drizzle the melted butter in and mix well with your fingers.
- Add in the water, a little at a time, till it comes together to form a soft, smooth, and non-sticky dough (when you squeeze the dough with one hand, it should come out easily from both ends of your palm). If you’re making coloured murukku, use fruit/vegetable juices at this point.
- Grease the interior of the murukku press with some oil, and fill it with the dough.
- On a baking tray lined with greaseproof paper, press the murukku in a spiral shape (or any shape you desire!)
- Brush with some oil/melted butter and bake at 170ºC for 12 minutes.
- Then, remove from the oven, brush with more oil/butter and bake again for 13 minutes, or till golden brown.
- Once done, leave to cool and store in an airtight container! Serve with chai.
- Asafoetida is optional, but if you have onion/garlic powder lying around at home, that would work too!
- A substitute for ajawin/carom seeds would be cumin seeds.