Add roasted gram (pottukadalai / chutney dal) into a dry blender and pulse until a powdery flour forms. Sieve through a fine strainer and measure 0.5 cup.

In a wide mixing bowl, combine 2 cups rice flour, 0.5 cup roasted gram flour, cumin seeds (or ajwain), hing, and salt. Mix thoroughly.

Add 3 generous tablespoons of soft, room-temperature butter. Thoroughly incorporate the butter into the flour with your fingertips until the mixture resembles fine, moist breadcrumbs.

Gradually add water in small splashes and knead into a smooth, non-sticky, pliable dough. Butter murukku dough should feel slightly softer than standard thenkuzhal dough.

Fit your murukku press with the star disc (either a single star nozzle, a 3-star plate, or a 1-slit ribbon plate). Grease the inner cylinder with a drop of oil and load with dough.

Heat oil in a kadai over medium heat until hot (around 350°F / 175°C).

Hold the murukku press directly over the hot oil and press gently, allowing 1.5 to 2-inch strands to fall into the oil, snipping with your finger or a knife. Alternatively, press onto greased ladles and slide in.

Fry on medium flame for 2 to 3 minutes, flipping occasionally with a slotted spoon. Butter murukku fries faster than classic murukku due to the roasted gram content.

Remove when the sizzle calms down and the murukku turns a delicate pale golden color (do not over-brown, as butter murukku should maintain a light golden hue).

Drain on kitchen towels, allow to cool completely until brittle and crisp, then store in an airtight container.