Muruku

Muruku

Sift:
200g rice flour
50g chick pea flour
3/4 tsp baking powder
1/2 tsp ajowan seeds (omam)
1/2 tsp cumin seeds
1 tsp salt
1/2 tsp chilli powder
1 tbsp margarine, at room temperature
2 cups coconut milk, from 1 grated coconut

    Combine sifted dry ingredients in a mixing bowl. Stir in ajowan seeds, salt and chilli powder. Rub in margarine. Heat coconut milk to almost a boil. Remove from heat and pour gradually into the flour mixture. Stir well with a wooden spatula to half cook the mixture. Knead well into a firm dough.
    Heat oil in a kuali. Put the dough mixture into a muruku mould. Pipe out dough onto a piece of banana leaf or newsprint.
    Slide the piped out dough into heated oil and deep fry over medium heat until golden brown. Remove with a perforated ladle and drain on absorbent kitchen paper towels. Cool and store in an air tight container.