Diwali savouries 1 - thenkozhal

This Diwali, the little girl tried her hand at lighting sparklers and flower pots, while the mother tried her hand at several savouries and sweets. To read more about how the little girl's Diwali was, click here. To see what I made, scroll down.......

To make thenkozhal, you need:
Rice flour - 3 cups
Urad flour - 1/2 cup
Water
Salt
Sesame seeds - 1 tbsp
Cumin seeds - 1 tbsp
Butter
Oil - enough for deep frying

Bring butter to room temperature. Mix it well with the flours . Start with about a tsp of butter and then add more butter if needed. When enough butter is added, you will have a crumbly mixture that holds its shape when gathered together and pressed with your hands.
Add the rest of the ingredients and mix into a smooth, pliable dough.
You need a murukku press to make thenkozhal. The achu to be used is the one with three holes or five holes. Take a little dough in the press and squeeze out directly into hot oil. Alternately, you can squeeze out a few murukkus on to a newspaper or absorbent paper and then put these into hot oil. Depending on the vessel used and the quantity used, you can fry 4-8 murukkus at a time. When both sides turn golden brown, drain excess oil, and remove on to a kitchen tissue. When completely cooled, store in an airtight container.
This goes to Purva's Diwali Dhamaka.