3 green hot peppers ] to 1 tsp. tapioca 1 pinch asafoetida ] be 1 c. rice flour salt to taste ] ground 2 tsp. lime juice
Needed utensils: Murukku shooter.
In the mini-blender, grind green pepper, asafoetida and salt with 1/4 cup of water into a fine paste. Well cook tapioca in a saucepan with 1/4 cup of water until it disintegrates with the water. When the mixture becomes glue-like fluid, add 1 1/2 cups water and the above ground paste into it. Let the whole mixture come to full boil. Add rice, flour, stir the mixture. Close it with a lid and remove from heat. After an hour add the lime juice and mix it well. Preheat oven to 450 degrees. In a Murukku shooter attach any kind of plate you may prefer. Fill the Murukku shooter with the dough. Press it to make any round design you would want on the top of the aluminum foil spread on a tray. Dry it in the oven. Heat the oven and leave the tray inside. After awhile turn the oven off. When the heat wears off, turn the oven on again. Repeat this process until they all dry well. Then store these pieces in airtight cans. Looks like macaroni. Keeps for months. Deep fry few pieces in oil at a time whenever you wish.