Barley Murukku/Barley Chakli - Version 2

I cant imagine Deepavali savouries without Murukkus/Chaklis, this is a must whenever we plan for our Deepavali savouries list. Obviously you can see varieties of murukkus aka chaklis in my space,last year for Deepavali savouries i tried my hands with couple of wholegrains . All my trials came out extremely fabulous and i loved the way they all came out prefectly.That why i couldnt stop myself  including the humble 'wholegrains' in most of my savouries as well as in sweets. I have already have a version of  barley murukku which goes for roasted gram powder, but this time i tried making this crunchy murukku with roasted urad dal flour, hence this is my second version of Barley murukku.. Actually barley, this incredible and versatile grains is used very much less in our daily cooking but however now many are adding this beautiful grain in their diet and surprisingly all the dishes dished out  of this grain tastes fabulous and nutritious as well.

Coming to this super crispy and dangerously addictive barley murukku,a simple homemade barley flour is very much needed and this barley flour can be prepared quickly at home just by dry roasting the whole barley and grinding them as fine powder, sieve it and conserve it in air tightened box.This barley flour is very handy and can be conserved for a long. You can add this barley flour very well in our rotis if you want to add some healthy twist to the usual rotis.Just make a huge batch and enjoy the goodness of barley. This crispy barley chaklis goes to this week's blogging marathon as i picked Festivak special as theme.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#45.  Ok lets go to the recipe now.

2cups Rice flour
1cup Barley flour
1/2cup Gram flour
2tbsp Roasted Urad Dal Flour
2tbsp Warm oil
1tbsp Cumin seeds
1/4tsp Asafoetida powder
Oil for deep frying
Salt

Take the rice flour,barley flour,roasted urad dal flour,gram flour,warm oil,cumin seeds,asafoetida powder and salt in a large bowl.

Gradually add the water and knead everything as a soft and stiff dough.

Heat the oil for deepfrying in a kadai.

Take a murukku press with star nozzle,pinch a small portion of the dough,drop it into the press and squeeze out as round shaped murukku in a greased flat plate.

Once the oil is hot, add the squeezed murukku.

Fry on both sides until its golden brown drain the excess of oil with paper towel.

Repeat the same process until the dough gets finished.

Fry the murukkus in small batches.

Arrange in an air tight containers and enjoy.