Grind the pottukadalai into a fine powder. Pottukadalai is a roasted gram, we use for making coconut chutney.

No need to roast the pottukadalai.

In a wide bowl add the rice flour, ragi flour, besan flour, and pottukadalai flour.

Add the cumin seeds, salt, and asafoetida.

Add melted butter to this.

Mix well and add water little by little and make a soft crack-free dough.

I used the single-star achu.

Put a portion of the dough into the murukku press.

Heat the oil and once it becomes hot, bring the flame to medium.

Just squeeze it into the oil.

If you want to make it as mullu murukku, squeeze it in that way.

Generally, butter murukku in stores will be in single sticks only.

For ragi murukku you can't make out whether it is done or not by looking at the color.

Once the oil sound subsides and the bubbles lessen, take it out from the oil.

Drain the excess oil in the kitchen towel.

Repeat this for the rest of the dough.

If made in bulk, mix the dough in batches, else it will give a sour taste.

Murukku stays good for 10 days to 2 weeks if kept in an airtight container.