Step 1: Roast Dals

Dry roast 1/2 cup (100g) whole urad dal in a pan over low heat. Stir continuously for about 5-7 minutes until it becomes fragrant and warm to the touch, ensuring the color does not change.

Step 2: Combine with Roasted Channa Dal

Turn off the stove. Add 1/4 cup roasted channa dal to the warm urad dal in the pan. Mix them together once, allowing the residual heat to warm the channa dal slightly.

Step 3: Grind Dals into Fine Powder

Transfer the roasted dals to a mixer jar and allow them to cool completely. Grind them into a very fine powder. The powder should be as smooth as possible to ensure a good murukku texture.

Step 4: Prepare Flour Mixture

In a large mixing bowl, add 2.5 cups (375g) raw rice flour (preferably fine idiyappam flour). Sieve the finely ground dal powder into the rice flour to remove any coarse particles.

Step 5: Add Flavorings to Flour

To the flour mixture, add 1.5 tbsp softened butter (or hot oil if preferred), 1.5 tsp black sesame seeds (or 1 tsp cumin seeds), 2 pinches of asafoetida, and 2 tsp of salt.

Step 6: Mix Dry Ingredients Thoroughly

Mix all the dry ingredients thoroughly by hand. Rub the butter into the flour until it is well incorporated and the mixture resembles coarse crumbs. This step is crucial for achieving crispy murukku.

Step 7: Prepare Coconut Milk (Optional)

If using coconut milk, blend 1 cup grated coconut with 1 cup water in a mixer until smooth. Strain this mixture through a fine-mesh sieve or cheesecloth to extract the first, thick coconut milk.

Step 8: Extract Second Coconut Milk (Optional)

Return the strained coconut pulp to the mixer. Add 1/2 cup of water and blend again. Strain this mixture to extract the second, thinner coconut milk. Combine both extractions; you should have approximately 1.5 cups of coconut milk.

Step 9: Knead the Dough

Gradually add the prepared coconut milk (or water) to the flour mixture, kneading continuously. Continue adding liquid and kneading until a soft, smooth, and pliable dough is formed. The dough should be soft enough to press easily but not sticky or too watery.

Step 10: Prepare Murukku Press

Take a murukku press and fit it with a 3-hole disc. Lightly grease the inside of the press with oil. Fill the press with a portion of the prepared dough. Ensure to keep the remaining dough covered with a damp cloth to prevent it from drying out.

Step 11: Heat Oil for Frying

Heat enough oil for deep frying in a wide pan over medium-high heat. To test the oil temperature, drop a tiny piece of dough into the oil; it should immediately sizzle and float to the surface, indicating the oil is ready.

Step 12: Press and Fry Murukku

Carefully press the murukku dough directly into the hot oil, forming circular or spiral shapes. Fry 3-4 murukkus at a time, ensuring not to overcrowd the pan. Maintain a medium-low heat during frying; too low heat can make the murukku hard.

Step 13: Cook Until Golden and Crispy

Fry the murukkus, turning occasionally, until the bubbling subsides significantly and they turn a beautiful golden brown color. This indicates they are cooked through and crispy.

Step 14: Remove and Serve

Using a slotted spoon, remove the fried murukkus from the oil and place them on a paper towel-lined plate to drain any excess oil. Repeat the process with the remaining dough. Once cooled, store the crispy Thenkulal Murukku in an airtight container and serve as a delicious snack.

• Dry roast urad dal on low flame until fragrant without changing its color to ensure proper texture and flavor.

• Grind the urad dal and channa dal into a very fine powder for a smooth murukku texture that won't break while pressing.

• Use fine idiyappam rice flour for the best results.

• Knead the dough to a soft and pliable consistency; it should not be too stiff or too watery.

• Using coconut milk instead of water for kneading enhances the flavor and taste of the murukku.

• Maintain a hot oil temperature (a small piece of dough should float immediately) and fry on medium-low heat to ensure the murukku is crispy and cooked through.

• Keep the unused dough covered with a damp cloth to prevent it from drying out.

• You can use hot oil instead of butter for the dough.

• Cumin seeds can be used as an alternative to sesame seeds for a different flavor profile.

• Water can be used for kneading the dough if coconut milk is not preferred or available.