Ingredients:
- Idiyappam flour/ rice flour – 1 cup
- Urad dhal flour – 2 tblsp
- Melted butter – 1 tblsp
- Hot oil – ½ tblsp
- Cumin seeds – ½ tsp
- Asafetida – ¼ tsp
- Salt – as req
- Water – as req
- Oil- to deep fry
Procedure:
Making urad dhal powder:
- Dry roast the urad dhal in a pan, until nice aroma comes out. Cool completely and grind it very finely. Sieve the flour and store it in an air tight container for long shelf.
Murukku procedure:
- In a wide sauce pan add required amount of oil to deep fry
- In a mixing bowl add rice flour, urad dhal flour, cumin seeds, asafetida and salt. Add the hot oil and melted butter to the mixture, mix roughly.
- Now add water little by little to form a soft stiff dough, grease the murukku press inserted plain(3 holes) mold with oil
- Start squeezing the dough in a circular motion about a circle over any damp cloth or any greased flat ladle. Place max of 4 murukku at a time, do not over crowd the pan.
- Allow it to cook for few seconds and flip it around gently, once the sizzle sounds off
- Place the crispy “Thenkuzhal murukku” over the paper towel to drain off excess oil.
- Cool completely and store it in an air tight container
NOTE:
- Sieve the urad flour finely, that will helps to shape and taste the murukku way better.
- Always close the remaining dough with a damp cloth to keep the dough moist.
