This is another crispy snack variety which is great for Diwali time.
This snack is been called in different names in different parts of the places. We call it ring murukku in Chennai. If there is a different and unique name for it please let me know.
As this snack is called in different names in different place, they are flavored differently in each place. In Andhra the Chekodies are flavored with ajwain. In Karnataka the Kodubale are flavored with some black pepper. In Tamil nadu the Ring murukku is flavored with cumin seeds and hing.
Me, in personal like all the three kinds of flavors. This is a perfect tea time snack in our house. I love to have it with a cup of tea in the evening.
Rice flour – 1 cup
Channa dahlia or Chutney gram powder – ¼ cup (Grind it to a fine powder. Sive the powder and use the finely ground powder)
Butter – 1 tablespoon
Shredded coconut – 2 tablespoon
Chili powder – ½ teaspoon
Hing 1 pinch
Cumin seeds– 1 teaspoon
White sesame seeds – 2 teaspoon
Salt – ¼ teaspoon
Oil for deep frying.
Mix all the above ingredients in a bowl. Add water little by little and mix to form dough. Let the dough set for at least 10 mins.
Pinch a small round of dough and roll it into a small log in between the palms. (Grease the palms with some oil). Attach both the ends forming a ring. Set it aside. Repeat the same with rest of the dough.
Not drop them slowly into the hot oil. Fry them until golden brown or till the bubbles are stopped coming from the murukku. (They turn a bit darker when they are removed from the hot oil and more chilli powder, more dark it becomes)
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