Murukku

Method

Mix rice flour, urad dal flour, salt and asafoetida in a bowl. Heat ghee and add cumin seeds, allowing them to crackle, then add black pepper and red chillies, pouring this tempering into the flour mixture and stirring well. Add warm water gradually, kneading into a soft, smooth dough that holds together without being sticky. Transfer to a murukku maker (spiral nozzle) and pipe long spirals directly into hot oil at 170 degrees Celsius, frying until they turn golden and crisp on both sides, about 3-4 minutes total. Drain on absorbent paper and cool completely before storing in an airtight container, where they will keep for up to two weeks.