Murukku or Pretzels
Raw rice - 4 cups
Fried gram (pori kadalai) - 1 cup
White butter - 50 gms
Powder salt - 2 tsps
Oil - to deep fry
Wash and soak rice in enough water for 2 hours.
Strain water and grind to a thick paste.
Mix fried gram, butter and salt to this paste.
Using a 3 hole or single hole disc in a murukku maker, prepare small murukkus on top of a polythene sheet or wet cloth.
Deep-fry a few at a time, till crisp and golden colour.
Put in a colander or on an absorbent paper to remove excess oil and store in airtight container. It will keep for a week or more.