In a bowl add rice flour, urad dal flour, and pottukadalai flour.
I used store-bought rice flour and urad dal flour.
If you are making the flour in bulk quantity, take 4 cups of raw rice,1 cup of urad dal, and 2 tbsp of pottukadalai. Grind in the mill
We don’t roast the urad dal, but if you want you can slightly roast it and grind.
For pottukadalai flour, I took 2 tbsp of pottukadalai | chutney dal and make a fine powder.
Sieve it and use the flour.
Add 1 tbsp sesame seeds, melted butter, asafoetida, and salt.
Add water and make a smooth soft dough.
Keep it covered always.
I used thenkuzhal achu.
Place a portion of dough inside the achu and cover it.
You can grease a ladle and squeeze on the back of it.
Else you can directly squeeze it into the hot oil.
Gently transfer the squeezed murukkus to hot oil.
Fry on both sides in medium flame.
Once the oil sound subsides take out from oil.
Drain in a kitchen towel.
Repeat the same process for the rest of the dough.
Crispy ellu murukku is ready.