Overwhelming’ would be an understatement for me right this moment! As I get only a very few minutes for myself! With a lil infant around, I am spinning…round the clock like a whirlpool without any break! And, during my sleepless nights…am just (day)dreaming that within a few years I could probably start working towards turning to normalcy!

But amidst all the chaos, its always so amazing that I have managed to cook decent meals everyday. Since I have a very narrow window between cooking and dinning, I have to put the idea of photography on the hold for sometime! But, somehow…I got a chance to click these pictures, so am very thrilled to share it with you all.

Ingredients

• 1 cup rice flour
• 2 tsp besan flour
• 2 tsp roasted chana flour
• 1/2 tsp cumin seeds
• salt to taste
• 1 pinch baking soda
• 4 tsp clarified butter
• oil for deep frying

Method

Mix all the ingredients together, except oil. Add warm water and prepare a smooth dough. Heat up the oil to medium to high heat, once its hot enough…fill the murukku nozzle with enough dough and press through to prepare a fine murukku. Fry till golden color. Never load the oil. Fry very few at a time and leave them on kitchen towel.  Store these in an air tight container, it has a good shelf life for at least a month or even more.