Murukku

In a large mixing bowl, combine rice flour, urad dal flour, cumin seeds, sesame seeds, asafoetida, red chilli powder, and salt. Mix well.

Add softened butter and rub it into the flour mixture until it resembles coarse crumbs. The butter adds crispness to the murukku.

Gradually add water, a little at a time, and knead into a smooth, soft dough. The dough should be pliable and not sticky. Do not over-knead.

Fill a murukku press (chakli maker) with the star-shaped or three-hole disc. Load the dough into the press.

Heat oil in a deep kadai over medium heat to 170–180°C.

Press the murukku directly into the hot oil in circular spirals, or press onto a greased plastic sheet first and then slide into the oil.

Fry 3–4 murukku at a time without overcrowding. Fry for 3–4 minutes, turning once, until they turn golden and the sizzling sound reduces significantly.

Remove with a slotted spoon and drain on paper towels. The murukku will crisp up further as it cools.

Allow to cool completely before storing in an airtight container.

Serve as a snack with tea or coffee.