Murukku known as chakli is a savoury snacks popular in India, Srilanka and among ethnic indian populations...where ever the indians go this savoury snacks goes with them and now u can get this savoury snacks in Indian stores anywhere in the world..Murukku is believed to have its origin from Tamilnadu especially from the town called Manapparai, from were murukku are best known for it...Murukku can also be rolled into ribbons, shaped by hands or either prepared by special utensils called murukku presser or murukku achu..Murukku is typically made from a mixture of urad flour and rice flour with chilli powder, asafoetida,ajwain,sesame seeds or cumins seeds.
Many peoples also go for chickpeas flour,roasted chickpeas flour, sometimes to greengram flour...This thenkuzhal murukku i prepared goes for rice flour, roasted urad dal flour, gram flour with sesame seeds, cumin seeds,butter and asafoetida powder, u can very well prepare this thenkuzhal just with rice flour and urad dal flour but the murukku u will get at the end, looks really white and i always prefers murukku as golden brown..So i have added a cup of gram flour to give more taste and colour.
2cups Rice flour
1/4cup Roasted urad dal powder
1/4cup Gram flour
1/2tsp Asafoetida powder
1tbsp Butter
1tsp Sesame seeds
2tsp Cumin seeds
Salt
1cup Water
Oil for deepfrying
If u dont have roasted urad dal, dry roast urad dal in a kadai until they turns slightly golden, grind it as fine powder.
Take rice flour, urad dal,gram flour,salt, butter, asafoetida powder, cumin seeds, sesame seeds in a large bowl and knead well to form a smooth dough with water.
Meanwhile heat the oil for deepfrying..Use the murukku press with roun
d nozzle.
Take take a small portion from dough n squeeze out over a greased plate in circular shape...drop the murukku in the medium hot oil n fry on both sides until they turns brownor else the oil stops bubbling...drain the excess of oil with paper towel..
Arrange these delicious crispy murukkus in air tightened box.
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