First, wash the flattened rice
Add pottukadalai and water; soak for 15 minutes
Transfer to the mixie
Add butter and grind
Furthermore, add water and fine grind
Heat oil in a deep pan for frying murukku
Meanwhile, prepare the dough. On a wide mixing plate add the ground mixture
Furthermore add rice flour, salt, carom seeds, asafoetida, and required salt; mix well
Mix well and knead. it might look sticky but if you clean your hands, dry it, and pinch, it will be pliable dough (smooth, non-sticky dough
Cover the dough with a damp cloth or damp kitchen towel
Furthermore, take a 3 or 5-eyed thenkuzhal plate. You can also use star-shaped ones) and fix them
Grease the murukku maker with some oil. This prevents the dough from sticking to the mold
Pinch a portion of the dough roll into a cylindrical shape out of dough and place the dough inside the maker
Furthermore, place the other part on top of it
Press murukku on parchment paper or greased ladles and leave it for a minute
Make sure the oil is hot enough by dropping a small piece of dough, it should come up in a few seconds
Carefully add the pressed murkku
Avoid crowding the oil. Based on the pan width fry 2 or 3 murukku at a time
After adding the murukku, avoid flipping them immediately with the slotted ladle as they tend to break. Let the froth vanish and at one stage oil stops bubbling, Flip over the murukku and fry on the other side
Once the sizzling sound stops, and the bubbles reduce carefully remove using a slotted ladle and drain the excess oil out. Place it on a colander covered with an absorbent tissue paper/ kitchen towel
For other batches of murukku, press and keep the other batch murukku on parchment paper and keep it ready. After removing the fried murukku slide the batch. Repeat the same process for the entire dough