Thengai Puzhungalarusi Murukku

Soak parboiled rice for 3 hours…put the soaked rice in grinder n grind them,without adding much water, just sprinkle r else 1/4 cup of water, while the rice are grinded coarsely add the fresh grated coconut to them..grind together nicely..shouldnt have any rice pieces else it will be hard to make them murukkus..so grind until they grinds nicely…meanwhile grind the split roasted grams to powder, sieve them n keep aside, butter should be in room temperature..

Take out the grinded mix in a large bowl..Mix butter, salt , cumin seeds r sesame seeds n split roasted gram powder to the grounded rice mix..n knead them together until they turns a dough, this dough will be firm, it wont be sticky so no need of applying oil r butter to your palms, if its too hard to knead sprinkle some water.Use murukku press with star nozzle.

Heat oil in a pan..take a small portion of the dough n squeeze out in a greased flat plate r in a greased Jallikarandi as in picture..once the oil is hot, add the squeezed murukku n fry them as deep frying until they float ..drain excess oil in a paper towel..fry them in batches..

Crispy Thengai Puzhungalarusi Murukku is ready to eat..grated coconut will give a superb flavour to this murukku, eventhough we r making them in anyother oil, this murukkus will taste too good as we did in coconut oil..