Firstly fine powder the pottukadalai in a small mixie jar
Secondly, heat oil in a deep pan for frying murukku
Meanwhile, prepare the dough. In a wide mixing plate add ground pottukadalai flour, rice flour, salt, carom seeds, and hing; mix well
Add softened butter and mix well. rub and crumble the flour well between your hand
Furthermore, add hot oil from the Kadai and mix well
Gradually add 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 3 or 5 eyed thenkuzhal plate (I used 5) . you can also use star-shaped ones) and fix it to the murukku maker
Grease the murukku maker with some oil. This prevents the dough from sticking to the mold
Pinch a portion of the dough and 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 greased ladles and leave it for a minute
Make sure oil is hot enough by dropping a small piece of dough, it should come up in few seconds
Carefully slide the ladle to the hot oil and remove the ladle after few seconds (around 15 seconds)
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 bubbles reduce carefully remove using a slotted ladle and drain 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 the ladle and keep it ready. After removing the fried murukku slide the batch. Repeat the same process for the entire dough