Heat oil for deep frying at medium-high heat.
You can use rice flour made right at home. But I tend to use the store bought flour. In a bowl, sift the flours well.
Make sure to sift both the urad and rice flour multiple times.
Next add the cumin seeds and salt
and mix it along with the flour to form breadcrumbs.
Now slowly add in water, little by little
until the flour comes together into a dough. Be careful with water. You want just enough water for the dough to come together.
If dry and crumbly, add few additional drops of water. If too sticky it means you have added excess water and your murukku will keep breaking. You would have to add more flour but that might change the taste - so err on the side of less water.
Take a chakli mold. If you dont have it, a small piping bag should work as well. I used one star mold, but you can use other shapes as well.
Pinch of some dough and place it inside the mold. Now using the top, press the dough through the star shaped hole. You can do this two ways. You can either press it down directly on top of the oil
and give it a little shake for the dough to break and fall into the oil. The dough is pretty soft thanks to the butter and will break with a little shake of the mold. Or make random shapes in the oil and when the dough comes to the surface, using a spatula, just break it into smaller pieces.
Or, place a oiled spatula -just dip it in the oil you are heating for deep frying, enough to coat it. Now squeeze out some dough on top of it
in concentric circles.
Now take this spatula and place it in the oil.
You will find the murukku easily gets transferred to the oil. There will be lots of bubbles
The murukku/Chakli is done when the bubbles just about disappear.
Remove and drop it in paper towels.