Thenkuzhal Murukku

Recipe sourced: Pratibha Garre ~ chefandherkitchen.com
Ingredients:
4 cups processed Rice Flour
1/2 cup roasted Urad Flour*
1 tsp cumin seeds (optional)
1 tsp sesamse seed (i added)
2 ladles (80ml approx.) hot oil (i used 3 tbsps hot ghee)
2 tbsp approx. Salt (i used 1 tbsp) or to taste
Water approx.
Oil for deep frying

Method:

In a bowl take rice flour and roasted urad dal flour and add salt and cumin seeds, sesame seeds to it and mix well.

Meanwhile heat enough oil in a kadai for deep frying.

Add 2 ladles of hot oil in to the rice flour mixture and leave it for 3 - 4 minutes until you can handle dough with hand.

Mix it nicely and divide the portion into 3 - 4 equal parts.

Sprinkle water to each portion separately and prepare dough just before frying.

Using a 5 eyed round holes plain disc in murukku maker and fill the dough in it.

Prepare murukku in a circular motion on top of a wet cloth or on the back side of slightly greased ladles.

Gently drop the murukkus carefully with hand and slip it into hot oil.

Deep fry over medium high flame until crisp and slightly golden in colour.

Drain them into a colander.

Once they come to room temperature store them in a clean dry container.

Tips:

To make roasted urad flour:

Dry roast urad dal in a deep curved pan and stir it constantly till it turns into light golden colour.

Cool it and grind to a fine powder and sieve.

The Thenkuzhal Murukku should be hollow in between like a pipe which indicates that it has come out nice.
If your murukku is hard it means the amount of fat (oil) is not enough in the dough. True, my is hard (not to hard) because i only used 3 tbsps
If the murukku turns very oily it indicates that the amount of fat (oil) you added in the recipe is more.

These are the indicative points which you should remember.

Variation:
You can add around 2 tsp red chili powder to the same recipe and make spicy Thenkuzhal Murukku.