Mix rice flour, dhal flour, cumin
seeds and salt together. Soften the butter and work into the mixture
to form a crumbly mixture. Add water in small quantities and knead
into a soft dough. Make sure that there are no air pockets. Wrap dough
in plastic wrap and allow dough to sit for 10-15 minutes.
Use a murukku maker or an ordinary
pastry piping bag, place in a lump of dough and pipe out into rope
like patterns, forming circles and spirals. Form the spirals first on
a clean sheet of kitchen paper.
Heat oil under medium high heat. Use
sufficient quantity of oil to submerge all frying murukkus without
touching each other. Carefully transfer the murukkus into the hot oil.
Fry to a light golden brown colour. Be careful as the cumin seeds can
burst inside the frying murukkus, spraying hot oil. Remove with a
slotted spoon and place on kitchen paper to drain surplus oil.
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