Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.

11. 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.

12. 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.

13. 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.

14. 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.