Firstly fine powder the pottukadalai in a small mixie jar

Secondly, heat oil in a deep pan for frying murukku

In a wide mixing  bowl,  add ground pottukadalai flour, rice flour, salt, and sesame seeds, and mix well

Grind garlic, chilli powder, and flour

Transfer to the mixing bowl

Furthermore add softened butter, oil, and water

Sprinkle water a little and knead till the dough comes together

Grease add with little oil and knead till the dough comes together. Nonsticky pliable dough

Cover the dough with a damp cloth

Grease the murukku maker and ladle it with some oil

Pinch a portion of the dough and roll it into a cylindrical shape out of dough and place the dough inside the maker

Furthermore, place the other part on top of it

Press murukku on greased ladles and leave it for a minute

Make sure the oil is hot enough by dropping a small piece of dough, it should come up in a few seconds

Carefully slide the ladle to the hot oil

Avoid crowding the oil. Based on the pan width fry 2 or 3 murukku at a time

After adding the murukku, avoid flipping them immediately with the slotted ladle as they tend to break. Let the froth vanish and at one stage oil stops bubbling, flip over the murukku and fry on the other side

Once the sizzling sound stops, and the bubbles reduce carefully remove using a slotted ladle and drain the excess oil out. Place it on a colander covered with an absorbent tissue paper/ kitchen towel

For other batches of murukku, press and keep the other batch murukku on the ladle and keep it ready. After removing the fried murukku slide the batch. Repeat the same process for the entire dough