Showing posts from August 4, 2018


Monsoons are just incomplete without these crispy delicate ribbons.
The crispy and crunchy treats are the perfect companion to the hot cup of tea or coffee on rainy evenings.

How to make?


Raw rice flour 300 g
Fried gram flour 100 g
Water 200 ml
Warm ghee 2 tbsps
Powdered salt 3/4 tsp
Red chilly powder 1 tsp
Asafoetida 2 pinches
Ajwain powder 3/4 tsp
Sesame seeds 1 tbsp
Groundnut Oil to deep fry


In a mixing bowl, add raw rice flour.
Grind the fried gram to a fine powder and add to the raw rice flour.
Add red chilly powder, asafoetida, salt and ajwain powder.
Mix well.
Add one tbsp ghee and mix well.
Add sesame seeds.
Add 200 ml water little by little.
Knead into a dough.
Add another tbsp warm ghee and knead again to a fine,
soft and nonsticky mass.
Heat the oil to a deep-fry temperature. If you drop a bit of dough into oil, it will come up and move fast, the temperature is perfect to deep fry.
Smear the inside of the murukku press with the ribbon hole plate with oil or ghee.
Now fill the …