A traditional evening snack.  But can be eaten at all times when you are hungry. Will be crisy even for a month so it could be prepared in batches and stored for use. Prepared for all important festivals. I am sure that, no one hate murukku.

Rice flour- 2 cups
Urad dhal - ½ cup
Butter- 3-4 teaspoons
Asafetida- pinch
Sesame seeds- 1 teaspoon
Cumin seeds- 1 teaspoon
Salt- to taste
Oil- to fry

  • Dry roast urad dhal till golden colour, powder well and sieve to get fine powder
  • Mix all ingredients together and water and knead well to make dough. Knead well, otherwise  when you press the murukku dough, the threads tends to break.
  • Fill the dough inside the idiyappam press with the star die disc attachment and press and make murukku in circular motion on newspaper.
  • Heat some oil and deep fry murukku till golden brown and crispy.
  • Drain excess oil by keeping tissue paper lined plates.
  • Note: if your murukku is hard you have not added enough butter for your murukku.