Here's how to make crispy and delicious South Indian Kai Murruku to pair with tea at home in just 7 easy steps.

Prepare the Flours, if making urad dal flour at home, dry roast 2 tablespoons of urad dal on low heat until aromatic. let it cool, then grind it into a fine powder. sieve it to ensure smoothness.

Mix the Dry Ingredients, in a large mixing bowl, combine the rice flour, urad dal flour, salt, and cumin or sesame seeds. mix well.

Form the Dough, add the softened butter or ghee to the dry mixture and rub it in with your fingers until it resembles breadcrumbs. gradually add water, a little at a time, and knead into a soft, pliable dough. it should be smooth and not sticky similar to chapati dough consistency.

Shape the Murukku, take a small portion of dough and roll it into a thin, long rope on a clean, flat surface. starting from one end, twist the rope into a spiral or coil shape, working your way inward. pinch the end to secure it. repeat with the remaining dough.

Heat the Oil, pour oil into a deep frying pan and heat it over medium flame. to test if the oil is ready, drop a small piece of dough into it.

Fry the Murukku, carefully slide 3-4 murukkus into the hot oil. fry on medium heat, flipping occasionally, until they turn golden brown and crisp. use a slotted spoon to remove them and drain excess oil on paper towels.

Cool and Store, let the murukkus cool completely, they’ll crisp up more as they cool. store in an airtight container for up to 2-3 weeks.