In a mixing bowl add rice flour.

To that add sieved gram flour and roasted gram flour (Pic 1).

Add the remaining ingredients listed above except oil , butter and water (Pic 2).

Mix the ingredients well, now add soft butter and crumble the mixture (Pic 3).

Add water in batches and while kneading the dough (Pic 4) you can sprinkle water if there is any dry flour.

The murukku dough should be soft and pliable like chapati dough (Pic 5 & 6).

If its very stiff then you feel hard while squeezing it out in the murukku press so adjust it with few more drops of water.

If the dough turns watery/too moist and not holding the shape then adjust it with more rice flour.

If it becomes too watery do add rice flour with equal proportion of pottukadalai flour and besan flour.

Once the dough is ready add a fistful of dough (Pic 8) in the murukku press and use any design you like here i used star shaped press (Pic 7).

Also you can make shaped murukku swrils/chakli but what i did is very easy to make snack so directly squeezed in hot oil (Pic 10) and the whole process can be finished in less than 30 minutes of time.

Before directly squeezing it in hot oil release the pressure gently as shown in Pic 9 & in video, otherwise it splutters/splashes in hot oil.

Once done squeezing (make enough room to cook), cook in very high temperature.

Flip it and once it turns light golden brown in color and oil suppresses, remove it from oil (Pic 12).

You can either break the swirls while cooking in oil (like shown in video) and Pic 11 or later it was taken out from the hot oil.

But when you break while frying it fries faster than usual also the murukku remains crispy for longer days.

Drain the excess oil from hot murukkus using paper towel.

Repeat the above process till you finish all the dough.

Once they cooled down completely, store it in air tight container.