curd murukku

thayir murukku

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Heat oil
Grind curd and chilli and keep aside
Meanwhile, prepare the dough. Add rice flour, salt, sesame seeds, urad dal flour, and asafoetida to a wide plate; mix well
Add softened butter and hot oil; mix well
Furthermore, add buttermilk and water; mix well
sprinkle water little by little until you form a pliable dough (smooth, non-sticky dough)
Cover the dough with a damp cloth or damp kitchen towel
Furthermore, take 1-star achu to the murukku press
Grease the murukku maker with some oil. This prevents the dough from sticking to the mold
Pinch a portion of the dough, roll and place the dough inside the maker
Furthermore, place the other part of murukku press on top of it
Make sure the oil is hot enough by dropping a small piece of dough, it should come up in a few seconds
Carefully press murukku in hot oil. Alternatively, you can also press murukku in a greased ladle and fry murukku. Avoid crowding the oil. Based on the pan width fry murukku
After adding the murukku, avoid flipping them immediately with the slotted ladle
Initially, the oil turns frothy Let the froth subside, flip over the murukku, and fry on the other side. . To make butter thool murukku you can break the murukku after flipping.
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
After the murukku is cool store it in an airtight container

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