Follow the general tips of the previous post on sakkarai murukku.
Rice flour - 1/4 cup
Asafoetida - 1/4 tsp
Cumin powder - 1 tsp
Chilli powder - 1 tbsp
Salt - to taste
Ghee (melted) - 1 tbsp
Water to make the dough
Oil for frying.
Mix the besan and rice flour well.
Add the asafoetida, cumin, chilli powder and salt and mix well. Add water mix with the fingertips, without working the dough too hard. Finally add the melted ghee and blend in with the dough.
Heat the oil in a heavy bottomed kadai and use the murukku pizhi to form long strands of murukku. Fry until golden brown and drain the excess oil in a utensil or with blotting paper. Break the long strands into shorter manageable ones. Hot spicy murukkus are ready to be devoured with tea/coffee.
Verdict: These are very quick to make and turns out quite tasty. For visitors arriving with short notice making these turns out to be a better option than buying anything outside.