- Rice flour – 1 cup
- Besan flour(Kadala Maavu) – 2 tbsp
- Roasted gram – 1 tbsp (or) Gram flour (Potukadalai Maavu)- 3 tsp
- Butter – 2 tsp
- Cumin seeds – 1 tsp
- Salt – to taste
- Oil – to deep fry
- In a mixer grinder, add roasted gram.
- Grind it into a fine powder. Set it aside.
- Dry roast besan flour in a kadai. Turn off the flame ones nice aroma comes from besan flour. Allow it to cool.
- In a mixing bowl, sieve rice flour,besan flour and roasted gram flour together.
- Add cumin seeds, butter and salt to the mixture.
- Mix it well once with hands for even distribution.
- Add water little by little to form a smooth slightly sticky dough more like our idiyappam dough consistency.
- Grease the murukku press with oil or butter or ghee.
- Take your murukku mold and fit it with a disc of any shape of your choice. Fill the 3/4th of the murukku press with dough.
- Heat oil in a kadai.
- Drop a small pinch of dough to check if the oil temperature is right. When the dough immediately raises to the top with a sizzle then your oil is ready.
- Now carefully press directly into oil, press in such a way they don’t stick to each other, so don’t overcrowd. Else, press the murukku over a ladle and drop it into the oil.
- Flip it and fry till golden brown.
- Drain the excess oil in a tissue paper.
- Allow it to cool and store it in an airtight container.
- After your dough is prepared keep it covered to avoid it from drying.
- Just use only 3 tsp of gram flour and not the entire flour we have powdered.
- The murukku is soft with a melt in the mouth texture.
- When you press and if it is too tight to press then your dough is very tight in consistency so drizzle little water and knead to get the desired consistency. And when you press if you don’t get a long continuous line and if it tends to break then butter is more so don’t panic – just add little rice flour, water and knead it again.
- You can use white sesame seeds or black sesame seeds or cumin seeds.