Crispy, crunchy 'Theinkuzhal' - Murukku variety

This is an all time favourite in my family.  It is very easy, takes less time to prepare and does not need any elaborate procedures or precautions.Can be done even by beginners.

Ingredients:
Rice flour -4 cups
Urad dal flour - 1 cup
Butter - 1 tsp
Asafoetida - 1/2 tsp
Jeera - 1 tsp
Peppercorns (crushed) - 1/2 tsp
Salt
Oil

Dry roast urad dal till it turns light brown in colour. Grind in the mixer and sieve it.  Keep it aside. Also, sieve the rice flour (I normally buy from a local flour mill, they supply very good rice flour).  In a wide bowl, mix 4 portions of rice flour with 1 portion of urad dal flour.  Add Asafoetida, Jeera, crushed Peppercorns,  butter and salt to the flour  and mix it dry.  Then pour water and make it into a thick dough (like chapathi dough).  This dough should be kept moist, so covering it with a moist cloth is ideal.  Keep oil in a pan and to check if the oil is hot enough, put a small portion of the dough. When this small portion immediately rise to the top, then the oil is ready.  In a Thenkuzhal mould, press the batter into the hot oil .  The Thenkuzhal comes to the surface once it is done and then turn it over for the other side to be done.  Your 'Thenkuzhal' is ready.

Footnotes:

1. Sieving the flour and mixing it well before adding water is essential.
2. The hot 'Thenkuzhal' straight from the oil to be kept in a paper towel for the oil to be absorbed and then to be  transferred to the storage container.
3. Do not close the storage container immediately.

Enjoy this crispy, crunchy 'Theinkuzhal'