Seepu Murukku / Seepu Seedai for Diwali

I believe everyone is busy making sweets and savories for Diwali. Well, I just started with this seepu murukku. Seepu murukku as the name implies resembles the ridges of a comb (seepu is comb in tamil). Though the process is little more time-consuming than the other murukku, it is worth the effort. It has moong dhal flour unlike other murukku which uses urad dhal flour. And it is subtly sweetened with coconut milk which gives it a rich and delicate flavor. Although I have used a murukku press for making this, we can also make this without one. 

Ingredients:
Makes about 14-15 cups of seepu murukku, using standard cup measurements
Rice Flour - 2 cups
Moong dhal flour - 1 cup
Butter - 2 tsp
Thin Coconut milk - 1 1/2 - 2 cups - as needed - See notes below for canned coconut milk usage
Sugar - 2-3 tbsps (heaped)
Salt - 1/2 tsp
Sesame seeds - 2 tbsp (optional - I did not add)

Method:

Lightly dry roast the rice flour in medium heat until it is warm. Take the rice flour, moong dhal flour, sesame seeds (if using) and butter in a bowl. Scramble the mixture with your fingers so that te butter is evenly distributed. Heat the coconut milk with sugar and salt until hot. Do not make it to boil over. Add this to the flour and knead together to form a soft pliable dough. The rice flour tends to absorb more liquid. So you can add the coconut milk as needed. Keep the dough covered in a wet cloth at all times since it tends to dry out. Heat oil for deep-frying. Take the seepu murukku achu (attachment), one side plain and one side zigzag (like a comb). Fix it in the murukku press and fill with dough. Press out line of dough in a oiled cutting board. Cut into 3 inch pieces. Take the strip and roll it around the index finger and press the end to seal. Place the rolled murukkus in a plate until ready to deep fry. Drop in hot oil about 6 or 7 at a time. Deep fry the murukkus until the bubbling stops and it takes a shade of light brown. Remove using a slotted spoon and place in a kitchen tissue to absorb excess oil. It tends to become darker after removing from oil, so calculate the timing accordingly. Store in an air-tight container lined with paper.
Note:
I made the moong dhal powder at home. Dry roast 1 cup minus 2 tbsp of split yellow moong dhal in medium heat until light brown. Process in a mixer until fine powder. Sieve to remove extra grits. You could use the store-bought one as well. If using store bought one dry roast in medium flame until warm to touch. Cool and use.
If using canned coconut milk (cream) mix 1 cup of canned thick coconut milk with 1 cup of water to use.

And now I have a list of events I want to send this Murukku to...
Diwali Special - Sweets & Savories event by Radhika
CWS - Rice event by Priya & Reva
Serve It - Festival Potluck event by me & Denny
Healing Foods - Coconut event by Siri & Sukanya
Only Sweets & Desserts event by Pari & Gayathri
My Diwali My way event by Khushi
Diwali - Festival of Lights event by Anu.