Nutrition Value of Kai Murukku

Ingredients

The following are the ingredients needed to prepare around 8-10 medium sized Kai Murukku,

• Raw rice - 1 1/2 cup (rice flour - 2 cups)
• Urad dal - 4 tablespoons (Urad dal flour - 2 tablespoons)
• Water - 1/2 or as required for dough
• Butter - 1/2 tablespoon
• Cumin seeds - 1 teaspoon 
• Asafoetida/Hing - a pinch
• Salt - as required
• Oil - as required for deep fry.

Preparation Steps

For preparing dough:

Rice flour :

• Rinse and soak around one and a half a cup of raw rice in water for about 1-2 hours, drain the water and dry them using a white cloth for a few minutes.
• Grind them into fine powder, sieve and take two cups of this flour for preparing Kai murukku.

Urad dal flour:

• Dry roast around four tablespoons of urad dal for a couple of minutes until it turns light brown.
• Grind this into fine flour. Sieve and take two tablespoons for preparing Kai Murukku

1. Take a large bowl, add two cups of rice flour, two tablespoons of urad dal flour, cumin seeds, asafoetida, salt and butter. Give it a good mix.
2. Add water and knead well. Manage the consistency by adding water as required for a soft dough. 
3. It needs to be slightly sticky and soft.

For preparing Kai murukku:

1. Take a heavy bottomed pan, add oil as required for deep fry and let it heat at medium flame.
2. Meanwhile, grease your hands, take a medium portion of the dough and start to make the muruku on a white cloth. 
3. Use the thumb and index finger and twist the dough in round/spiral shape. You can use a bottle cap and twirl around it to get a uniform round shape. 
4. From two to nine it can have any number of layers/circles. To get a perfect circle, make sure the starting point and ending point are parallel to each other, that is start and end at the same line. Also don't forget to seal the end so that it sticks together.
5. Once the oil is hot use a spatula to take these and gently drop it in the pan. 
6. You can fry more than one at a time based on the pan size.
7. Once it starts to float up, flip to cook it evenly on both sides.
8. You can remove when the bubbles stop and place it on a strainer or tissue paper to remove excess oil.
9. Repeat the process for the remaining dough. Make sure you don't let the dough dry out, it is important to have moisture to get the shape right.
10. Once it is done, this can be stored in an airtight container and can stay crisp for  around ten days.