Rice flour – 500 g
Sour curd – 1 cup
green chillies – 4
salt – 1 spoon
asafoetida – 1/2 spoon
Grind the green chillies finely and mix all the ingredients to form a thick flour paste. We use curd to make the murukku crisp. Place a large ball of this flour inside a “murukku achu” and squeeze the achu so that the murukku drops into boiling oil.Turn over until fully cooked.boiling oil. If you use good oil and store the murukkus in air tight containers, it will be good for up to 10 days.