Murruku in Microwave Oven

Ingredients:

• 1 cup  rice flour, roasted
• 1/4 cup besan flour, roasted
• 1 tbsp urad dal flour, roasted
• 3 tbsp unsalted butter, softened
• 1 tsp ghee
• 2 tsp red chilli powder
• 2 tbsp sesame seeds
• 1/4 tsp asafoetida powder
• Salt to taste
• 1 1/2 cup  water (use as needed)

Preparation:

1. Select convection mode and preheat microwave oven at 200°C.
2. In a bowl combine the flours (rice flour, besan flour, urad dal flour), flavourings (red chilli powder, asafetida, salt) and the oils (butter and ghee) in a bowl.
3. Use your fingers to mix them all together until you end up with a wet sand texture.
4. Stir in the sesame seeds, and start kneading the dough with a little water at a time.
5. Keep adding water until you get a very soft, slightly wet-to-the-touch dough.
6. To check consistency, take a spoonful of batter into the prepared piping bag fit with a small star nozzle, and try to squeeze the batter.
7. You have the correct consistency, when a smooth stream of unbroken batter emerges without too much effort.
8. Line baking trays with parchment paper. Pipe 2 inch lines of batter on one tray.
9. Bake at 200°C for 15 mins until golden. Watch carefully, as the batter burns rather quickly. Keep watch from 8 mins onwards until the murruku turn light brown.
10. While the first tray is baking, pipe 2 inch lines on the second tray, and alternate baking the trays until all the batter is complete.
11. Cool over a wire rack for a few mins and transfer to a clean, dry jar with a fitted lid for storage.