This is a south indian snack made with besan and rice flour. People use different proportion of the two flours based on their liking, this is my recipe and is more on the crispier side. Makes a great crunch alongside tea or coffee.
Ingredients Required:
Besan - 1 cup
Rice flour - 4 cups
Chilli powder - 2 tblsp
Salt - 2 tsp
Hing - 1 tsp
Hot oil - 3 tblsp
Sesame seeds - 1 tsp
Oil - for frying
How to make:
In a large mixing bowl add the flours, chill Powder, salt, hing and sesame seeds. Mix well.
Add the hot oil and crumble the flours.
Add water as required to make a slightly loose dough than the chappathi dough.
Heat oil in a pan on high and when hot reduce to medium.
Fill a murukku maker with the nada mould and start pressing the dough directly into the oil.
Fry till the oil sizzling stops.
Drain on paper towel.
Store in air tight container once it reaches room temperature.
Notes:
Check the thickness of the nada mould you have, if it is very thin then avoid using the sesame seeds, else will get stuck in the opening.
Using this proportion makes crispy nada. If you want softer ones reduce the qty of the rice flour.
Do not use butter or ghee, hot oil ensures crispiness.
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