Add all the flours in one big plate, then add salt, red chilli powder, sesame seeds and cumin seeds. Mix it thoroughly with hand. Now add the butter to this and mix well with your fingers. The entire flour should be mixed giving it a crumbly flour texture.
- 2 cups rice flour
- 1 cup powdered gram dal ( fried )
- 50 gms butter/3.5 Tbsp (room temperature)
- 1 tsp redchili powder ( for taste)
- Salt ( according to taste)
- 1 tsp cummin seeds/jeera
- 1tsp sesame seeds
- Oil for deep frying
( Note: do not add oil instead of butter as it might not have the same crispy effect.)
- Check for taste and add other seasonings if required. Now add water little by little to make thick dough. (Do not add too much water, the lesser water the better).
- Keep the dough covered with damp cloth/towel and set aside.
- Add oil into a big kadai and get it ready for deep frying. Keep the murukku press ready by greasing it on the inside.
- To make sure the oil is of the correct temperature, drop a bit of dough and when you hear the sizzling sound and it turns light brown it is ready.
- Make small balls of above mixture and put it in chakkali press and press it directly over hot oil and fry.
- Note: The dough might break because of the butter, but that is ok.
- Fry in oil until golden brown. Drain it on a plate covered with paper towel/napkin. Let it cool and store it in an air tight container. Stores well for at least 2 weeks.