Butter Murukku Recipe

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2 cups rice flour ((refer notes))

2 tablespoons fried gram flour ((pottukadalai or putnalu powder, refer notes))

3 tablespoons besan ((gram flour))

1½ tablespoons soft butter (at room temperature (unsalted, do not use more))

⅓ to ½ teaspoon salt ( (adjust to taste))

Water ( at room temperature as needed)

1 pinch hing ( or asafoetida)

¾ teaspoon cumin ( or sesame seeds or both)

oil (for frying)

Measure and keep all the ingredients ready. Powder 2 to 3 tbsp fried gram in a mixer/ grinder jar.
Measure 2 tbsp flour and set aside.
Grease the murukku maker and put on the star plate.
Optional - You can sieve together rice flour, gram flour and besan if the flour is not fine.
Mix together rice flour, fried gram flour, besan, salt, hing , cumin and soft butter. Make sure the butter incorporates well and evenly with the flour. Set this aside.
Heat oil on a medium flame for deep frying. While the oil heats up knead the dough.
Pour water little by little as needed and mix together to form a smooth crack free dough.
Divide the dough to 3 parts.
Fill the mould with one of the part. Keep the rest of the dough covered with a moist cloth.
Check if the oil is hot by testing. To test add a small flat piece of dough to the hot oil. If the dough raises the oil is hot enough to fry.
Press murukku maker over the hot oil gently to release the dough. You can also make them to spirals on a moist cloth. Gently lift them and drop in the hot oil.
Do not crowd the pan as the murukku needs enough space to fry crisp. Also do not disturb them for a minute otherwise they will break as the dough is light.
After a minute stir them often to fry evenly. When they turn golden, drain them on a kitchen tissue. Repeat to make more until the entire dough finishes.
Cool butter murukku and store in a airtight jar.