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Method:

1. Measure and soak sago in curd atleast for 6 hrs.I soaked it overnight.
   
2. Morning when you see the sago pearls will be soft.Now in a mixing bowl – add rice flour,red chilli powder,sago,jeera,butter,hing.
   
3. Mix it well with your hands,then add water little by little.Gather together to form a nonsticky dough like this.
   
4. Shape it into a log and keep it ready.Fix your thenkuzhal murukku mould.
   
5. Now fill the murukku press with the dough,in parallel heat oil.When oil is hot,drop a pinch of batter to check it comes up immediately, then oil is at the correct temperature.Squeeze in a spreaded manner,do not crowd.Fry till golden and until shh sound ceases.
   
6. It will stick togetherjust break it while frying.You can break it after frying.Drain in tissue paper.Once it cools down,break it and set aside.
   

Serve with tea!

My Notes:

• Do not overcook, it should golden.
• As sago is more in this recipe, I recommend to make it as uthiri murukku as I dont think we can make circles with this recipe.
• Soaking for more hours is required else sago may pop out so be at a safer distance while frying.
• When you squeeze the dough will stick to each other, when it becomes crispy try to break with the laddle else after frying you can break it.
• Regulate flame and cook, do not cook in high flame.
• I used my thenkuzhal press to get this shape.
• If you are making in larger quantity keep the dough closed to avoid from drying.
• If the dough is too dry sprinkle little water.