Thengai Paal Murukku

Ingredients

• Homemade Rice Flour -1 cup
• Urad Dal Flour – 1/4 cup
• Black or white sesame seeds – 1 tsp
• Butter – 1 1/2 tsp
• Salt as needed
• Hing – a pinch
• Thick coconut milk – 1/2 cup + 1 tbsp
• Murukku maker
• Oil for deep frying

Method

• First mix together rice flour, urad dal flour, sesame seeds and butter well with your finger tips.
• Add coconut milk little at a time and make a soft and smooth dough. The quantity of coconut milk may vary according to the quality of rice flour. I added approximately 1/2 cup + 1 tbsp of coconut milk. So add coconut milk little at a time.
• Heat oil in a kadai. When the oil is hot, reduce the heat to medium. To check if the oil is hot, drop a piece of dough into the oil, if it raises to the surface immediately, the oil is hot enough to fry the murukkus.
• Take a small portion of dough and put it inside the murukku maker
• Press it in a circular motion to make murukku
• You will hear a sizzling/bubbling sound when the murukku is getting cooked.
• Once it is cooked the sizzling sound stops and you see the oil clear
• Fry the murukku both sides until very light golden color. Thengai murukku should be pale white in color and not brown.
• Once cooked remove from the oil with a slotted ladle and place it in a colander or paper towel to drain excess oil.
•  Repeat the same process for the rest of the dough.