Sieve the flour using a fine sieve over a white cotton cloth. You have to tie the flour using the same cloth like a lump.

Keep the tied flour in steamer and steam cook it for about 10 minutes. When you untie the steam cooked flour, it would have turned hard like a rock. Let it cool for few minutes.

Break the flour using fingers, sieve it once again and collect it in a wide bowl. Add salt to this.

Next add sesame seeds and make stiff dough from the flour adding water in steps. After steam cooking, the wheat flour would have lost it's stickiness, so the dough won't stick to your fingers.

Divide it into two portions and fill the murukku press with this.

Next press the murukku over a piece of square paper in a pattern shown below. Heat oil in a wok and as it gets heated up, slowly slide the murukku from paper in to oil.

In medium flame deep fry the murukku, cook both sides and remove when they turn golden brown. Drain them over kitchen tissue.

Repeat the process with rest of the dough. Easy and instant wheat flour murukku is ready. Store them in airtight container and enjoy for weeks.

You can use Idli steamer or pressure cooker to steam cook the flour. I used Idli steamer and steam cooked for 10 minutes.

If you are making in large quantity, you have to extend steam cooking for few more minutes.

Do not try to break the flour immediately after steam cooking and let it cool down for 5 minutes.

I usually use square paper while pressing the murukku so that I can easily slide them in oil without altering the shape.

You can use either black or white sesame seeds. But roast them before use.

To check oil, drop a pinch of dough and see if it raise to the surface immediately. If so, the oil is rightly heated and you can start deep frying.

Always keep the flame medium when you are deep frying.