Butter Murruku,Recipe Link : https://www.tarladalal.com/Butter-Murruku-Recipe-South-Indian-Jar-Snack-42068r------------------------------------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_Dalal----------------------------------------------------------------------------------------------------Butter Murruku RecipeOur Indian cuisine abounds with varieties of jar snacks , which add sparkle to a cup of tea or coffee! One such gem from the South Indian repertoire is Butter Murukku, a melt-in-the-mouth savoury snack made with a dough of rice flour, urad flour and besan. A dash of whole spices like cumin and sesame contribute to the aroma and flavour of the murukku, increasing its irresistibility quotient. When pressing the murukku through a chakli maker, make sure you press it directly into the oil. Also, ensure that you fry small batches at a time without over-crowding the oil, which tends to make the dough clump together.Preparation Time: 5 minutes.Cooking Time: 25 minutes.Makes 5 cups. 1½ cups rice flour (chawal ka atta)2 tbsp urad dal (split black lentil) flour2 tbsp besan (Bengal gram flour)2 tbsp soft butter½ tsp black sesame seeds (kala til)½ tsp cumin seeds (jeera)¼ tsp asafoetida (hing)Salt to tasteOil for deep-frying1. Combine all the ingredients in a deep bowl, mix well and rub between your fingers to form like bread crumbs.2. Knead into a soft dough using enough water.3. Divide the dough into 2 equal portions.4. Take a portion of the dough and press it into a greased chakli “press” and cover it with the lid.5. Heat the oil in a deep non-stick pan, press holding the chakli maker directly on top of the oil and let the murruku directly fall in the hot oil.6. Do not over crowd the deep non-stick pan with a lot of murruku and deep-fry them on a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. Cool slightly.7. Once cooled slightly, transfer the murruku into a deep bowl and break it lightly once using your fingers.8. Cool completely and serve or store in an air-tight container.