Fry both the dal separately without adding any oil until it is golden brown.

Let them cool down to room temperature and then grind them together into smooth powder.

Sieve the flour, measure and then keep aside. I usually make a big batch of the dal powder and store it in a ziplock bag in the freezer. This way I always have the flour ready whenever I need to make the thenkuzhal.

For 2 ¼ cup of rice flour, you need 1 cup of the ground dal powder. Measure them in a wide bowl.

Add the rest of the ingredients; Butter, sesame seed, chili powder, asafetida and salt needed.

Make a smooth dough adding just enough water needed.

Place a handful of dough into the thenkuzhal achu. I used the single star shaped hole plate to make my Mullu Thenkuzhal.

Heat oil in a kadai / pan. Squeeze the thenkuzhal out directly in hot oil. You could also shape the murukku in the back of a ladle and then place it inside the hot oil, but I prefer directly squeezing it in oil.

Fry the thenkuzhal in the oil in low-medium heat until golden brown.

Drain it on a paper towel lined tray and once they cool down to room temperature, store them in an airtight container. It can be stored for at least 2-3 weeks.