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“The grandmother who taught me murukku said the butter must go into the dough, not the oil. She said butter melts in the hot oil and creates tiny air pockets inside the murukku — that is what makes them shatter. She was right. It still works.”

Ingredients

Rice flour, fine	2 cups
Urad dal flour (roasted)	¼ cup
Sree Kumaran Desi Buffalo Butter, softened	2 tbsp
Cumin seeds	1 tsp
Sesame seeds	1 tsp
Asafoetida	¼ tsp
Salt	to taste
Water and oil for frying	as needed

Method

1. Combine rice flour, urad dal flour, cumin, sesame, asafoetida and salt. Rub in the softened buffalo butter with your fingertips until fully incorporated and the flour holds together when pressed.
2. Add water gradually, mixing to form a smooth, stiff dough — similar to play dough consistency. Do not make it too soft or the murukku will not hold its shape.
3. Fill the murukku press with the star-shaped attachment. Heat oil to 175°C in a deep pan.
4. Press murukku spirals directly into the hot oil in a circular motion. Do not overcrowd. Fry on medium heat for 4–5 minutes, turning once, until golden and the sizzling reduces significantly.
5. Drain on paper. Cool completely before storing. They will crisp up further as they cool. Store in an airtight container for up to 2 weeks.