Cuisine Style: Tamil Nadu, South India | Preparation & Cooking Time: 15 minutes | To Serve: 2 | Take with: Curd rice, tea, coffee | Type: Easy diwali & pongal snacks or crisps

Ingredients

• Rice flour - 2 cup
• Urad dal - 1/4 cup
• Asafoetida - 1 tsp
• Salt to taste
• Butter -2 tbsp
• Oil for deep frying
• Water as needed

Preparation Method

• Add 1/4 cup Urad in a hot pan, roast for 5 min [Dont burn]
• Let it cool, then grind to fine powder then seive without lumps
• In a bowl add rice flour, urad dal, asafoetida, butter, salt, oil mix well, make soft dough
• Place handful dough in a murukku kuzhal, squeeze over the oil, deep fry till crisp on medium hot oil.
• Flip over & fry another side.
• Once it ready or the oil sound disappears then take it out & drain on absorbent paper.
• Leave it for room temperature [Apr. 2 min]. Then store in an airtight container
  

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Add 1/4 cup Urad dal

roast for 5 min low -medium flame

Let it cool then grind to fine powder

Powdered urad dal powder ready

Boil water, add salt, let it dissolve

Add 2 cups of Rice flour

Sesame seeds

Add urad dal powder

Seive without lumps

Add butter

Mix well

Add hot water, mix well, make soft dough

Dough ready, add 1 tbsp oil, mix well to avoid drying dough

Perfect thenkuzhal murukku dough

Take Handful murukku dough

Shape like log

Place handful dough in a murukku kuzhal

Squeeze over the plate

Perfect, easy squeezing because of the dough

Stick edges

Drop it in hot oil,

Deep fry till crisp and golden brown

Deep fry only on low-medium flame

Once oil sound disappears, remove it from oil

No absorbing oil

Store in an airtight container, use within 1 month

white thenkuzhal murukku

Thin thenkuzhal murukku