Ring Murukku

Ingredients

Moong Dal – 1 1/2 Tbsp

1 Cup Water

3/4 teaspoon salt (adjust per taste)

Oil 1 Tbsp 

Rice Flour – 1 Cup 

Cumin Seeds – 1 tsp 

Sesame Seeds – 1 tsp 

Red Chilli Powder – 3/4 tsp (adjust per taste)

a huge pinch of asafoetida 

Oil – for frying

Instructions

1. First, wash and soak the moong dal for approximately 1 hour. Drain and set aside the water.
2. In a saucepan, heat 1 cup of water. Mix in the salt, ghee, and soaked moong dal quickly. When the water begins to boil, gradually add the rice flour and combine well. Turn off the heat and continue to whisk until a dough forms. Cover the mixture for about 10 minutes.
3. After 10 minutes, stir in the remaining ingredients (cumin, sesame, chilli powder, and asafoetida). To make a smooth dough, oil your palms and knead them thoroughly.
4. Make a gooseberry-sized ball out of the dough. Make a thick rope out of it. Form a loop with two ends of the rope. So that the loop does not break, gently press the joint. Shape the rings as shown in the image below. Rep with the remaining dough.
5. Heat the oil in a Kadai and reduce the flame to medium once it is hot. Fry the rings in batches over medium heat until pleasantly brown and the bubbles have gone away. Drain any excess oil on a paper napkin.

Notes 

– In step 5, if the dough is too dry and you can’t produce the ring shape, add a little hot water to the dough, knead thoroughly, and try again. Do not add extra water; instead, sprinkle a bit at a time.

– Cover the dough with a moist towel throughout the procedure to prevent it from drying out.

– Make sure to fry the rings in batches and on medium heat to ensure that they fully cook in the middle.

– Grease your palms if you notice the dough sticking to them.