Murukku

Who does n't love these!  I owe this one to my friend Radhika.
 I was always skeptic about trying it.You should have real strength in your hands. I made this one  for the first time in my life and it was a hit in my family. so simple! Try it !
There is no grinding involved and yet it comes out awesome.The secret is the amount of butter ,if it  becomes more then your murukku turns out soggy.I tried three types with the same batter and it turn out well ,actually the proportions are different.

Ingredients:

Rice flour  - 7 cups
Urad dhal flour- 1 cup
salt - 1 tsp
Red chilli powder- 2-3tbsp(to ur spice level)
butter 1/4 cup (room temp)
Hing - 1/2 tsp
Til- 2tsp(optional)
jeera 1 tbsp
oil- for deep frying

Method:

In a bowl mix rice flour, urad dhal flour, salt, hung, red chili pwd, jeera ,til, butter.Now add water little by little and knead into a soft smooth dough.Heat oil in a heavy bottom vessel.In  a murukku press (string hopper) use the plate of your choice at the bottom and rub it  with  some oil so that it does not stick.
Fill it with the murukku dough. Close it and when the oil is hot press it circular motion.
Make only 3 or 4 in batch  When it turns golden brown,flip it .
When it turns brown Remove and drain them on a paper towel.Repeat  the batches.
When cool store them in a air tight container .It remains  crunchy for atleast 10 days .