Butter Murukku

Ingredients

Boiled Rice / Idli Rice - 2 cups (~500grams)

Red chillies - 8

Pottu kadalai (Dhaliya) - 3/4cup

Butter (@ room temperature) - 4 tablespoons

Omam (Ajwain seeds) -1/2 teaspoon 

Salt 

Oil - to deep fry

Method

Wash and soak the rice for 2-3 hours. 

Grind the rice along with red chillies to a fine paste. (Add little water while grinding)

Powder the pottu kadalai in a mixer. 

Crush the ajwain seeds coarsely.

Combine the rice batter, pottu kadalai powder, salt & butter.

Mix and knead everything to form a non-sticky dough. Keep this dough well covered till you are done making murukku.

Grease the murukku press with oil, Here I have used a plate with 3 holes (3 கண் தட்டு), but you can use the shape of your choice. The advantage of using this plate is you can finish off the dough very fast and murukku will also be yummy! :)

Fill the press with prepared murukku dough and press it into circles on a greased butter paper/ plastic paper/clean cotton cloth.

Meanwhile, heat the oil on medium heat. (Don't adjust  the flame every now and then, keep it in a constant level otherwise murukku will drink lot of oil and won't get cooked nicely)

Carefully drop the murukku in the oil, cook till the oil stops the sizzling sound. Flip the murukku once in between.

Take them out from the oil and drain the excess oil on a paper towel.

Crisp and delicious murukku is ready to munch. Can be stored in an airtight box for a week or 10 days.

Enjoy!

Note

You can avoid red chillies (or) adjust the number of chillies according to your taste.

Instead of pressing the murukku on the plastic sheet, you can press them on the back of an ever-silver ladle and drop them in the oil.

You can use the store bought rice flour as well, but certainly there will be a difference in taste. :)