Butter Murukku

🔥 Prep

• Measure out 200 g rice flour into a mixing bowl.
• Measure out 2 tbsp gram flour and add to the rice flour.
• Measure out 2 tbsp butter and melt it (microwave or stovetop) until fully liquid.
• Measure out 1 tsp cumin seeds and set aside.
• Measure out 1 tsp salt.
• Measure out 100 ml water and keep ready for dough formation.

🔥 Cook

• 1. In a large bowl, combine the measured rice flour, gram flour, salt, and cumin seeds; mix thoroughly.
• 2. Add the melted butter to the dry mixture and rub it in until the blend resembles coarse crumbs.
• 3. Gradually pour in the 100 ml water while stirring to form a smooth, pliable dough; knead for 2 minutes until no cracks appear.
• 4. Load the dough into a murukku press (or chakli maker) fitted with a star‑shaped disc.
• 5. Heat 300 ml of oil in a deep kadai or pan over medium heat until it reaches 180°C (test with a tiny dough piece; it should sizzle and rise).
• 6. Press the murukku directly into the hot oil, forming concentric circles or spirals; fry for 3-4 minutes on each side, turning gently, until they turn golden brown and crisp.
• 7. Using a slotted spoon, remove the fried murukku and drain on paper towels; let cool for 5 minutes to develop the melt‑in‑the‑mouth texture.
• 8. Repeat steps 5‑7 with the remaining dough, adjusting the heat to maintain medium heat as needed.

🔥 Serve

• Arrange the butter murukku on a serving platter and serve hot or at room temperature.
• Enjoy as a tea‑time snack with a cup of masala chai or filter coffee.
• Pair with coconut chutney or tomato ketchup for dipping, if desired.