Murukku

Method

1. Set a small dry frying pan over low heat and toast 40 g urad dal flour for 2–3 minutes, stirring constantly, until it smells nutty but has taken no colour at all. Tip it onto a plate and let it cool completely — warm flour will cook the butter into the dough.
2. Sift the cooled urad flour together with 150 g rice flour into a wide bowl to break every lump. Stir through 1 tsp sesame seeds, 0.5 tsp cumin seeds, 1 pinch asafoetida and 0.5 tsp salt.
3. Add 1 tbsp softened butter and rub it through the flour with your fingertips for a minute until the mix feels like damp breadcrumbs and holds briefly when squeezed. This is what makes the murukku crisp rather than hard.