Take fried gram dal, I took around 1/4 cup.
Grind it to a fine powder.
Transfer to a sieve.
Sieve well. Discard the remains.
Measure 1 and 1/2 tablespoon of this flour and set aside. You can use the rest for other recipes.
.To a mixing bowl add 1 cup rice flour,1 tablespoon besan flour, 1 and 1/2 tablespoon fried gram dal flour, 1 tablespoon butter, cumin seeds and required salt to taste.
Now add water little by little.
Gather and mix well. Do not knead. Mix and gather to form a soft dough.
Make logs and keep it ready.
Keep everything ready. Grease the murukku mould with oil.
Keep your star press ready.
Fill it with the dough. Do not fill it the rim - I was a bit lazy to again open and fill so filled it till the rim haha but still no harm. Press to check and see.
Heat oil - oil should be hot but not smoking hot. First try by adding a pinch of the dough. If it rises immediately, then oil temperature is perfect. But it should not rise up very quickly if so then oil is too hot, so lower the flame and start after few mins.
Hold the murukku press directly on top of oil and press over hot oil. Do not overcrowd. If the string breaks then it means the dough is too tight so sprinkle little water, mix well and try again. Another reason is if butter is more the murukku will break and will not give continuous strings. Do in batches.
Do not disturb for few seconds after that flip over and fry. Flip over and fry to get the murukku fried evenly. Fry in medium flame. If oil temperature is not perfect either the murukku will drink more oil or it will brown faster not cooking inside resulting in not so crispy murukku.
Flip over and fry till its golden on both the sides.
Drain using a slotted ladle and remove.
Repeat to finish and Enjoy Murukku!