Things we need
Besan (Chickpea flour) 1 ½ cup
Rice flour ½ cup
2 spoond of ghee or butter
Omam (Ajwain) 2 spoons
Chilli powder
Asafoetida Hing
Salt
Curry Leaves
Oil to fry
Method
Soak the Ajwain in water for half an hour. Then grind it well & extract the juice off it.
In a convenient bowl, add ghee/ butter, salt, chilli powder, asafetida & mix them well. Then add both the flours& mix. The butter should be equally distributed on the flour. Then add the ajwain Juice & add water as & when necessary to knead it into dough. The dough's consistency should be very soft. It will be sticky.
Take the murukku maker & fit it with the ompodi plate. It has the smallest holes. Grease it a bit with oil. If the dough is too tight, it won't go through the holes. So make it accordingly. Fill the murukku maker with the dough.
In a kadai, take oil. When the oil is hot enough, press the murukku maker in a circle which will disperse the dough well into the oil.
Once they are done turn over the ompodi. Once they r a little brown, take them out & let the oil drain out on a tissue.
These become crispy & yummy.Once you are done with making all of them, fry some curry leaves & put it in the box where you store it. It adds to the flavour. A nice snack that one can seel with any age group. Its much easier too.
