Ring Murukku

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Prep Time 1

Cook Time 45

Total Time 1 45

Ingredients

Moong Dal - 1 ½ Tbsp
Water - 1 Cup
Salt - ¾ tsp adjust per taste
Ghee/Oil - 1 Tbsp
Rice Flour - 1 Cup
Cumin Seeds - 1 tsp
Sesame Seeds - 1 tsp
Red Chilli Powder - ¾ tsp adjust per taste
Asafoetida - a large pinch
Oil - for frying

Instructions

First wash and soak the moong dal for about 1 hr. Drain the water and keep aside.
Heat the 1 Cup water in a pan. Add the salt, ghee, soaked moong dal and give a quick mix. Once the water starts to boil, slowly add the rice flour and mix well. Immediately turn off the flame and keep stirring until a dough is formed. Keep the mixture covered for about 10 mins.
After 10 mins, add the remaining ingredients (cumin, sesame, chilli powder,asafoetida) to the mixture. Oil your palms and knead well to make a smooth dough.
Take some dough and make a gooseberry sized ball. Roll it out into a thick rope. Join two ends of the rope to form a loop. Press the joint nicely so that the loop doesn't break. Refer to the pic below for shaping the rings. Repeat for the remaining dough.
Heat oil in a kadai and once hot reduce the flame to medium. Fry the rings in batches in medium flame until nicely golden and the bubbles subside completely. Transfer to a paper napkin to drain excess oil.
Store in an airtight container and enjoy.

Notes | FAQ

- In step 5, if the dough is too dry and you are unable to make the ring shape, you can sprinkle just a little hot water to the dough, knead well and then try. Do not add more water, sprinkle little by little.
- Keep the dough covered with a wet towel during the whole process, to avoid drying out of the dough.
- Make sure to fry the rings in batches and in medium flame to ensure that they cook fully in the center as well.
- Grease your palms whenever you feel that the dough is sticking to your palms.

Adapted from ISKCON Desire Tree