Thenkuzhal Murukku

Murukku in any form / shape is all time favourite with kids. It is something I do very often. This is quite easy to do and very little chance of getting it wrong. Whenever I do murukku I love to have some with half cooked. That is my all time favourite. Of course this half cooked murukku tastes good when it is hot. It is more oily than fully cooked one but who cares! It is once in a while right?

Idiyappam Flour - 4 cups
Urad Dhal Flour - 1/2 Cup (Dry Roast the Urad Dhal till it is brown and powder it in mixie (Blender. Sieve it to get the fine Flour)
Butter - 6 Tablespoon

Asafoetida - 1/3 teaspoon
Cumin Seeds / Jeera - 2 teaspoon
Salt and Water - As needed
Oil - For Deep Frying

I had the urad dhal flour on my hand so I am not posting how to do urad dhal flour here. You can use store brought flour also
Mix flours,butter (melted),oil,asafoetida,jeera,salt well and then add water to make a smooth dough
Heat oil in kadai

Fill the murukku press with this dough with murukku hole plate. 


I normally do murukkus on tissue paper and put it in the oil one by one using hand. And when you drop murruku drop them sideway this way oil won't splutter Deep fry in medium flame.
Cook both sides till the ‘Shhh’ sound ceases and murukku turn golden in colour.
Drain in paper towel and cool down completely before storing them in airtight containers