Butter murukku ( soft chakkli )

INGREDIENTS :

Rice flour - 1 cup
Besan flour - 1 1/5 tbsp
Gram flour - 1 1/5 tbsp
Butter - 1 1/4 tbsp
Asafoetida - 1 pinch
Salt to taste
Oil to fry ( I used sunflower oil )

PREPARATION :

Gather dry ingredients in a large bowl.

Mix well....it can be sieved for better mixing.

Now add butter and mix well.

Then water to be added in drops to make a smooth non sticky dough.

Meanwhile put the oil on low flame and let it heat up .

In chakkli maker use star mould and fill the chakkli maker with a ball of dough.

To check the right temperature of oil ....just drop in a small piece of dough ( a mustard size )..this will raise to the surface immediately if the oil is hot.

Now start of to squeeze out the chakkli in to the oil .

Remove from oil once the bubbles cease, use a slotted ladle to remove from oil and rest them on tissue paper to drain excess oil.

Let them cool down, store in airtight container....this will stay in shelf for a week.

Serve hot with tea or coffee or any sweet.