Rice flour - 1 cup (170 gms)
Chickpea flour - ¾ cup (40 gms)
Butter - ¼ cup (50 gms)
Asafoetida - ½ pinch
Cumin seeds - 1.5 tsp
Salt - ½ tsp (to taste)
Oil - for frying
1. For the dough
2. - Take ¾ cup of chickpea flour for Butter Murukku and roast ¼ cup of it.
3. - Add ¼ cup of chickpea flour in a pan and roast while continuously stirring it for 3 minutes.
4. - Mix ½ cup of leftover chickpea flour in it, add 1 cup of rice flour for the dough.
5. - We will use warm water to prepare this dough so we will heat 1 cup of water in a vessel.
6. - Add ¼ cup of salted butter in it, ½ pinch of Asafoetida, 1.5 tsp of Cumin seeds, ½ tsp of salt and boil water until butter melts in it.
7. - Mix both the flours properly and add butter masala water in it to knead the soft dough.
8. - Apply some oil on your palms to grease them and knead the smoother dough.
9. For the butter murukku
10. - Preheat oil to fry them and apply some oil on your palms.
11. - Lift a dough lump and roll it to give it a favourable shape.
12. - Cover rest of the dough and check the temperature of the oil by adding a dough lump.
13. - RIghtly heated oil and the medium flame is required to fry these murukkus.
14. - Add them while spreading according to the capacity of a wok.
15. - Flip them once the foam reduces and fry until they are golden brown.
16. - Murrukus appears golden brown, they have fried.
17. - Drain them out using a ladle and stop the ladle on the corner of the wok so that extra oil moves back in it.
18. - Fry all Murukkus in the same way
19. - It takes 3-4 minutes to fry a single round of butter Murukkus.