Powder chutney dal in a mixer. Transfer to a mixing bowl .
To the mixing bowl . Add all other ingredients one by one i.e Rice flour , besan , salt , hing , jeera , hing and butter . Mix everything thoroughly without adding water until butter is incorporated well .
Add water in small batches to form a soft pliable dough.Knead well.
Now heat the oil in a kadai / pan.
While the oil is getting hot, grease the chakli mould and fix the plate shown in pic to chakli mould . Divide the dough into parts . Add one part of the dough to the mould & press .
Once oil is hot , Press the chaklis directly into hot oil .. giving random shapes . Cook on medium flame . Stir in between and flip . Once done, remove from oil and transfer to a paper towel.
Store the butter murukku / benne murukku in air tight containers once cooled. Remains fresh for 1 month.
If you want can add chilli powder .
Check the oil readiness by dropping a small ball of dough into the oil. It has to come up immediately. This shows that oil has attained the right temperature n you can gently slide the chakli.
While dropping the prepared chaklis, the flame should be high,once they float to to top,reduce the flame to medium or medium low flame and fry till they become crisp.