Thenguzhal / smooth butter murukku

thengulal/smooth murukku
Rice flour - 1 cup
urad flour - 1/4 cup
sesame seed/ellu - 1 tsp
Jeera - 1 tsp
butter - 3 tbsp
First, roast dry uradh until it turns red, let it cool and grind it to a fine powder
When the uradh flour is ready, mix it with rice flour, melt the butter and add the rest of the ingredients and mix it with water so as to form a dough, just like we do it for chappathi.
Heat the kadai, and when it is hot add oil and when the oil heats up, take the dough in the murukku press.
Use the piece that has smooth holes in it and press the dough into oil. Deep fry until done. crispy thengulazh is ready!
Dough should not be to thick as it will make the murukku hard.
Always heat up the kadai first an then add oil and heat it. Doing this, murukku will absorb less oil.
This entry goes to "Just for you" event.


Alka said...

Thanks for the entry,but cud u pls mention for whom u made these with love??

Madhu's cooking gallery said...

This is my son's favorite

SriLekha said...

looks perfect and yum@