To begin making the Mullu Murukku Recipe, keep all the ingredients ready.

I am pestle and mortar, make a paste of the chopped green chillies and keep aside.

In a small jar of a mixer grinder, make a fine powder of the Roasted Gram Dal (Pottukadalai) and keep aside.

Into a large mixing now, combine all the rice flour, Pottukadalai flour, green chilli paste, salt, hing, sesame seeds and cumin seeds. Add the butter into the flour and rub against it to make a coarse crumb texture.

Add little water at a time and knead to make a firm dough. 

Grease the Sev Press or the Sev Sancha with oil and place the plate which has one star into the press.

Heat oil in a deep frying pan on medium high heat.

Fill the Butter Murukku dough into the press. Prepare about 5 square pieces of aluminum foil each of size 2 inch. Grease them with oil and arrange them in two lines on your work surface.

Slowly start to press the Butter Murukku dough into a spiral shape starting from the centre going outwards on the square strip of the aluminium foil. (About 2.5 spirals).

Gently lift the foil and slide the spiral Murukku into the hot oil from the side of the frying pan, so the oil does not splash on to you.

Add about 3 or 4 more Murukku spirals into the frying pan. Care not to overcrowd the pan, allowing all of them to stay afloat together and not a few sunken in between the others.

Turn over once after a few seconds and fry until the Murukku is golden brown and crisp. Drain the oil completely with a slotted spoon and allow the Butter Murukku  to cool completely. The Butter Murukku will continue to get crisp and brown as it cools down.

Press the remaining batches of the Butter Murukku dough in the similar manner and deep fry on medium heat. Cool the murukkus and store in airtight containers.

Serve the Mullu Butter Murukku Recipe as a tea time snack or make it for Festivals to share with friends and family