- Rice 2 cups (or) Rice flour 2 cups
- Urad Dal 1/4 cup
- Hing - a pinch
- Jeera 2 teaspoons
- Unsalted Butter 50 gms or a table spoon
- Salt 2 teaspoons
- 'Nazhi' (aka murukku maker or murukku press)
- Traditional Method:Soaked riced should be dried and dry roasted in a tava till you can smell the nice aroma.Grind using your mixie to make 2 cups of flour.Sift using a fine sieve. Set this aside. (Or ) Alternate method: Dry roast 2 cups of rice flour in a tava till you can smell the nice aroma.Sift using a fine sieve. Set this aside.
- Dry roast the urad dal in a tava. (till it just changes to golden brown) . Remove from the heat,grind and sift using a fine sieve. Set this aside.
- Bring the butter to room temperature and mix the flours along with butter, jeera, salt and the hing powder. Knead thoroughly.
1. Take a small chunk of the dough and stuff into the a 'nazhi' (with appropriate plate), gently squeeze into the hot oil turning your hands simultaneously in a small circle. Press it until a sufficient amount has dropped into the oil and break off the rest of the dough from dropping Repeat till the oil is not over crowded with the squezeed in thenkuzhals.
2. Deep fry turning them constantly. Fry till it just turns to golden brown.
3. Remove from oil and drop them onto a container lined with paper towel.( to absorb excess oil.)
Start deep frying them as soon as the dough is ready. If you leave it to stand, the end product may turn reddish while frying..
These preparations can be mastered only through experience.