Dry roast ¼ cup urad dal until golden brown on low flame.
Once cooled down, grind into a fine powder.
In a large mixing bowl add 1 cup rice flour, and sieve urad dal flour – discard any coarse particles.
Next add 1 teaspoon white sesame seeds and salt as needed. Mix well.
Now add 1 tablespoon hot oil/butter. This helps make crispy murukku.
Mix everything together and add ½ cup thick coconut milk.
Sprinkle water as needed and knead it well using your hand until it is smooth. The dough should not be too tight.
Meanwhile heat oil for deep frying. Use a single holed plate for the murukku press. I had a plate with three holes and used it.
Fill the dough in the Murukku press.
Gently press the Murukku on the backside of a small plate or ladle. I used parchment paper. Make two or three Murukku at a time, making sure it is not too thick or with many layers.
When the oil is hot, set the flame on medium and gently drop the pressed murukku 2-3 at a time.
Fry them on medium flame until there are no more bubbles in the oil.
Drain the murukku onto a tissue paper and repeat the same with rest of the dough.
Store the prepared murukku in an air tight container once they are cooled down. Serve with coffee/tea or as snack any time of the day.
Notes
Using store bought rice flour/idiyappam flour works too.
Use store-bought ready to use coconut milk or mix ½ cup hot water with 2-3 tablespoon of coconut milk powder to make thick coconut milk.
You can use black sesame seeds instead of white sesame seeds.