Mullu murukku

1 cup rice flour

1/4 cup split chickpea powder (grind the pottu kadalai to make a fine dry powder)

1/2 tsp Salt

1 tsp Sesame seed (Ellu)

1 tbsp Butter

Oil for deep frying

1. Mix all the ingredients to form a dough. The dough should not be very loose. It will be better if it is littlethick. You can prepare the muruku immediately after making the dough. 

2. Place the kadai in the stove. Make sure the kadai is pretty hot and then you add the oil. This will make the murukku to absorb less oil. I follow this for all the items I deep fry. Let the oil heat well.

3. Get ready with the murukku press. Select the achu which is star shapped one. Grease the inside of the press with little oil, so that the dough does not stick to it.

4. When the oil is hot enough to deep fry, press the murukku into the oil in spirals and deep fry both the sides until crisp. Place it in a paper towel so that the excess oil is absorbed.

5. Make sure that you take the murukku out at the right time. The color should not be dark brown or red. When you add the ingredients at right measure, you will get perfect golden color, crispy, melting muruku!

Storage:

As soon as you take the murukku from oil, put it in a plate, which has paper towel over it. The excess oil gets absorbed. Now, leave it open for sometime, until it completely cools. Then transfer it to a air tight container. Also, do not put the hot ones, over the batch that is cooled.