Ingredients
4 cup Rice flour
1cup Urad dal(uzhunnu)
2 tsp Butter/ghee
1 tsp jeera
1tsp sesame seeds
Salt
Water
Oil for deep frying
Directions
Pressure cook the urad dal with water.it should be cooked and mashed well.In a bowl, add rice flour ,salt, cumin seeds, sesame seeds .Melt the butter and add it.Stir well. Once lightly cooled Add cooked urad dal, mix it and knead to form a soft dough (should not be too tough or too loose ,it should be soft so that it can be easily pressed through murukku press (Idiyappam maker).Fill the dough in the murukku press and Press it onto the parchment paper(oiled polythene sheet) to form a spiral shapes (5-7ccircles).When the oil is hot enough, slide the prepared murrukku in the oil and fry these murukkus until it turns light brown by flipping once or twice in between.When it is cooked through, it will stop sizzling or sizzle slightly.Let it cool and store in an airtight container.
Notes
If you feel lazy to make it in circles,press directly in to the oil.if the dough is too tight, Murukku will be hard an not crispy if too loose .Make sure you take murukku at a light brown color as it attain a darker color when cooled.Use the right temperature when u drop the murukku ,else murukku will absorb more oil.If you are doubling the recipe,make sure you keep the dough covered through out to avoid drying of the dough or prepare the dough separate in each batches(for more than50).If the propotion of rice and urad dal is not correct there will be tendency to break it .
