Ingredients: 

Raw rice - 4 cups
White gram - half cup
White sesame seeds - 25 gm.
Cumin seeds - 25 gm.
Asafetida powder - 2 tablespoons
Butter - 100 gm.
Salt to taste
Oil for frying

Method: 

Wash and clean the rice well. Let it dry for sometime and once it has dried completely, powder it nicely. Fry the gram, powder it and keep it aside. Mix the powdered rice, powdered gram, white sesame seeds, cumin seeds, asafetida powder, butter and salt together, without adding water. Take a little of this mixture, add water to it to get a dough like consistency. Now take this dough and twist it into circular shapes of the murukku (chakkli).

Heat oil in a kadai. Test how hot it is by dropping a pinch of dough into it - if it sinks, the oil hasn't become hot enough. If the dough springs to the top with bubbles all around it, then the oil is just ready. Drop in the murukku gently into the hot oil and fry till golden brown. Keep flipping the sides till the murukku is done. 
Store in an air-tight container. 

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