Ingredients:

• Raw rice – 4 cups
• Urad dal – 1 cup
• Perungayam (asafoetida)- 1/2 tsp
• Butter – 1/2 cup
• Sesame seeds (black) – 2 tsp
• Salt – to taste

Method:

Dry grind the raw rice and urad dal (slightly roasted before grinding) separately. Soak the sesame seeds in water for a while and drain and set aside. Combine well both the flours together with some water, salt and butter. Then, add the sesame seeds and perungayam and mix well. The consistency should be like a thick paste to dough (a little loose than a chapathi dough). Put an apple sized dough into the murukku achu (mould for making murukkus, karasev) etc. Use the medium round/holes plate in the mould for making murukkus. Squeeze out in circles on the back of a ladle or slotted spoon used for deep frying.

Heat oil in a kadai (deep pan) and drop the squeezed out murukku in the oil. Deep fry till mild-golden brown.

Miscellaneous:

• Cuisine: Indian
• Cooking Time: 30-40min