1. Powder chutney dal in a mixer. Transfer to a mixing bowl .
  2. 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 .
  3. Add water in small batches to form a soft pliable dough.Knead well.
  4. Now heat the oil in a kadai / pan.
  5. 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 .
  6. 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. 
  7. Store the butter murukku / benne murukku in air tight containers once cooled. Remains fresh for 1 month.
Recipe Notes


  • 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.

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