Ingredients

• 2 cups rice flour
• ½ cup urad dal flour (roasted and ground)
• 1 tbsp white sesame seeds or cumin seeds
• 1 tsp ajwain (optional)
• 1 tsp red chili powder
• 1 tbsp butter (room temperature)
• Salt to taste
  

Wet Ingredients:

• Water (as needed to form dough)
• Oil (for deep frying)
  

Instructions

Prepare the Dough:

• In a mixing bowl, combine rice flour, urad dal flour, sesame/cumin seeds, ajwain (if using), red chili powder, salt, and butter.
• Mix well using your fingers until the flour looks crumbly.
• Slowly add water and knead into a soft, non-sticky dough.

Shape the Murukku:

• Grease the inside of a murukku press and choose a star or round nozzle.
• Fill the press with dough and squeeze it onto small squares of parchment paper or directly into oil in spiral shapes
  

Fry the Murukku:

• Heat oil in a deep kadai over medium heat.
• Gently slide 2–3 murukkus at a time into the oil.
• Fry until golden brown and crisp, turning occasionally.
• Remove and drain on paper towels.
  

Storage:

• Store in an airtight container once completely cooled. Stays fresh for up to 2–3 weeks.