5 Ring Murukku

How to Prepare

1. In a large mixing bowl, combine 20 cups of rice flour
2. 5 cups of urad dal flour
3. 10 teaspoons of sesame seeds
4. 5 teaspoons of cumin seeds
5. 10 tablespoons of softened butter, and 5 teaspoons of salt.
6. Gradually add water (approximately 5-6 cups) to form a soft, non-sticky dough. Knead well for 5-7 minutes.
7. Heat oil in a deep frying pan over medium heat (enough for deep frying, about 5-6 cups of oil).
8. Fill the murukku press with the dough, using the ring mold attachment.
9. Test the oil temperature by dropping a small piece of dough; it should rise to the surface immediately without burning.
10. Press the dough directly into the hot oil in a circular ring shape, making 2-3 rings at a time depending on the pan size.
11. Fry on medium heat until golden brown and crisp, flipping halfway (about 3-4 minutes per side).
12. Remove using a slotted spoon and drain excess oil on paper towels.
13. Repeat the process for the remaining dough, ensuring the oil temperature remains consistent.
14. Allow the murukku to cool completely before storing in an airtight container.