Crisp murukku

The hostel I stayed has this rule wherein all students stay in a common room for the first few months. Common rooms are allotted based on the batch, year and course of study. So the 7 girls who joined the course I enrolled for got to share a room. Kerala is notorious for its power cuts. Even before the rest of the country woke up to the reality of power cuts, we were used to having no power twice a day for half an hour each. Joining a new course, sharing a room with no fans(or was there one fan?) with seven other girls, trying to read a book in the dim glow of the yellow bulb in low voltage - all this might not seem very appealing, but believe me, when I think back, I hardly remember the lack of creature comforts. What I remember is making 2 minute Maggi for an hour in a kettle that took forever to boil water because of the low voltage, using an iron box to roast papads(trust me....it works.....though I would recommend cleaning the iron really well before using it on your clothes again), eating your friend's dates pickle with bread at midnight because you just felt like it, staying out well past midnight on days there was a fest in the university and days when there weren't any, eating at thattukadas(roadside eateries on wheels) and drinking tea at all times of the day. Though our hostel food was nothing to write home about, all seven of us piled our plates high with rice, helped ourselves to the watery brown thing that passed off for sambar, the vegetable that was usually decent and then, we added our secret ingredient which we hoarded and ate a little of every day - something that was packed with love from home. It could be dates pickle one day, beetroot pickle the next, Vathal kozhambu mix, paruppu podi or curry leaves powder another day - and it is these little parcels of food from home that ensured that our taste buds didn't die a slow death brought on by the sourest yoghurt that mankind ever saw. I got into the habit of eating murukku or ribbon pakoda with rice during my years in the hostel. There were days when bread, jam and murukku translated into a tasty breakfast. This murukku that I am sharing with you today is tasty, crisp and keeps well for a long time if stored in an air tight box.


What you need: (Recipe source : 100 murukkus and mixtures - Mallika Badrinath)
Rice flour - 1 cup
Bengal gram flour/besan - 1 cup
Roasted gram flour/pottukadala maavu - 1 cup
Salt - to taste
Red chilli powder - to taste
Sesame seeds - 1 tbsp
Vegetable shortening/vanaspati - 1.5 tbsp
Water
Oil - for deep frying(I used Fortune Rice Bran Health oil which I have reviewed here)

Take all the flours in a large mixing bowl.  Add the vegetable shortening and blend well with your finger tips until the flour is crumbly.

 A test to know if you have added enough shortening is to shape the flour into a ball after mixing the shortening well. If it holds its shape you have added enough fat.
 
Add sesame seeds, salt and red chilli powder. Mix well.
 












Now add water little by little and knead to thick dough.

Using the three star shaped disc, prepare small murukkus on a polythene sheet.

Once you have four or five, deep fry them in hot oil.

Drain off excess oil and once completely cool, store in an airtight container.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26
This post is a part of Healthy & Tasty Recipe Contest with Fortune Rice Bran Health Oil & BlogAdda.com 
This goes to Kamalika who is hosting Kids' Delight, brain child of Srivalli, themed on Back to Hostel Food.