RINSE WELL

firstly, in a large bowl take 1 cup urad dal and rinse well

1

WATER - 2 CUP

transfer the dal to the cooker and add 2 cup water.

2

WHISTLES - 5

cover and pressure cook for 5 whistles or until dal softens.

3

URAD DAL BATTER

cool completely, and blend to a fine paste adding water as required. keep aside

4

RICE FLOUR - 2 CUP

in a large bowl take 2 cup rice flour, 2 tbsp black sesame seeds, 1 tsp black pepper, ½ tsp ajwain and ½ tsp salt. mix well.

5

HOT OIL - 2 TBSP

now pour 2 tbsp oil and mix well. crumble and mix well forming a moist flour

6

URAD DAL BATTER

now add prepared urad dal batter and knead the dough

7

SQUEEZE & KNEAD

knead to a smooth and soft dough adding water as required

8

HOLES MOULD

now take large holes mould and fix to the chakli maker.

9

OIL - GREASE MOULD

grease the chakli maker with some oil. this prevents the dough from sticking to mould.

10

STUFF IN

grease the chakli maker with some oil. this prevents the dough from sticking to mould.

11

SPIRAL SHAPE

grease the chakli maker with some oil. this prevents the dough from sticking to mould.

12

SPIRAL SHAPE

seal the ends so that it doesn’t fall apart while deep frying

13

DEEP FRY - HOT OIL

take one murukku at a time and slide it into the hot oil

14

DRAIN OFF

furthermore, drain over a paper towel to remove excess oil

15

READY TO EAT

finally, once cooled enjoy ulundu murukku or store in an airtight container for 2 weeks

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