Butter Murukku

Ingredients needed Rice flour - 1 cup Fried gram flour* - 1/2 cup Melted ghee - 3 tsp Salt needed Hing/asafoetida - a generous pinch Oil for deep frying Preparation Grind fried gram or chutney kadalai to a fine powder and sieve it. Take 1/2 cup (flat) of this flour and keep it ready. Sieve rice flour also. Grease the murukku maker. Method In a bowl, mix together rice flour, fried gram flour, melted ghee, salt needed and hing.

Sprinkle water and make a soft but stiff dough. (It should not be too soft nor too hard). Check for salt by tasting the dough.

Heat oil in a kadai, add a small bit of dough, if it raises to the surface immediately, then the oil is hot enough for frying the murukkus. You can reduce the flame to medium now.

Using a single star disc, squeeze murukkus

on a plastic sheet or on the back of a slotted ladle or on a small plate (seal the end of the murukku after squeezing) and then gently slide 2-3 murukkus into the hot oil.

Fry both sides until golden brown and remove from oil. Drain the excess oil on a paper towel. Repeat the same procedure for the rest of the dough. Store it in an air tight container once it cools down.

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