Millet Murukku (Chakli)

Ingredients

• Foxtail millet flour — 1 cup (120 g)
• Rice flour — 1/2 cup (60 g)
• Urad dal flour — 2 tablespoons
• Sesame seeds (white) — 1 tablespoon
• Cumin seeds — 1 teaspoon
• Asafoetida (hing) — 1/4 teaspoon
• Butter, softened — 1 tablespoon
• Salt — 1 teaspoon
• Water — 1/2 to 3/4 cup
• Oil for deep frying — 2 cups (approx.)

Instructions

1. 1

   In a large bowl, combine the foxtail millet flour, rice flour, urad dal flour, sesame seeds, cumin seeds, asafoetida, and salt. Mix well.

2. 2

   Add the softened butter and rub it into the flour mixture with your fingertips until it resembles coarse breadcrumbs.

3. 3

   Add water gradually and knead into a smooth, firm dough. It should be pliable but not sticky. Let it rest covered for 10 minutes.

4. 4

   Fill a murukku press (or chakli maker) with the dough, using the star-shaped disc.

5. 5

   Heat oil in a deep kadai over medium heat to about 170 degrees C (340 degrees F). Test by dropping a small piece of dough -- it should rise to the surface within 2-3 seconds.

6. 6

   Press the dough directly into the hot oil in a spiral pattern, starting from the center and working outward. Alternatively, press spirals onto a greased surface and gently slide them into the oil.

7. 7

   Fry on medium heat for 2-3 minutes, turning once, until golden brown and crispy. The bubbling will reduce when the murukku is done. Remove and drain on paper towels.

8. 8

   Cool completely before storing in an airtight container. They stay crisp for 2-3 weeks.