What you need:Besan - 3 cups
Rice flour - 1 cup
Water
Salt
Butter
Omam/ajwain - 1/4 cup
Oil - enough to deep fry
Soak omam in just enough water to cover it for 20 minutes. Grind this in a mixie and extract the thick juice. Repeat this process 4-5 times and keep the juice aside.
Sift together the besan and rice flour. Add butter and mix well until you get a crumbly mixture which holds its shape when pressed in your hands. Mix in the omam extract, salt and water if necessary and knead to a smooth dough.
Take a little bit of dough in your murukku maker. The mould/achu to be used is the one with lots of tiny holes. Press directly on to hot oil to make a large, circular shape. When both sides are golden brown, drain excess oil and remove on to absorbent paper.
When cool, store in an airtight container.
This is my second entry to Purva's Diwali Dhamaka.
