Curry Leaves Butter Murukku /Chakli by Veena Theagarajan for Diwali Season.

Anyone who doesn't like Chakli / Murukku esp butter murukku? I love to try different types of Murukku. / Chakli. My kids love it anytime. For this Diwali I wanted to try with either Mint or Curry leaves. I made with Curry Leaves. Loved the flavour. Kids who normally remove the curry leaves in any dish loved this one. It had very light green color too. I have added roated gram (Pottukadalai podi) but you can replace it with roasted urad dal powder too. I have used idiyappam flour.

Idiyappam flour - 2 cups
Roasted Gram dhal flour- 1/2 cup
Salt to taste
Roasted Sesame seeds - 2 teaspoon
Hing / Asafoetida - 1/4 teaspoon
Butter - 3 teaspoon
Garlic - 4 pods
Red chillies - 4
Curry leaves - 1/2 cup
Oil for deep frying


Wash curry leaves and let it air dry. Roast curry leaves in microwave till crisp. 
Soak Red chilli in hot water for 30 mins. Grind Garlic and soaked red chilli
Add roasted Curry leaves and grind it again.
In a broader vessel take Iddiyappam flour, roasted gram dhal flour, butter, hing, roasted sesame seeds and salt. Add grinded paste Mix well. Add water and make it to a smooth dough.
Take your favourite shape plate and place it in the murukku press / chakli press. Fill it with the dough. I have pressed directly on the hot oil too. Heat oil in kadai, Carefully take the pressed murukku with hand and drop it slowly in to oil (slide thro the side) Cook it in medium flame. After 2 mins turn it over and cook till all the sides are cooked or Shhhh sound subside (Bubbles will cease too)
Drain from oil and place paper towels. Let it cool down
Store it in airtight container.It will last for 15 days (mine finished in 2 days)