Butter/margarine added makes the dough soft and crispy, so do not add too much. Otherwise the murukku will break when pressed from the murukku mould.
You can toast the spices by frying them without oil until aromatic and then leave to cool.
If the dough is dry and crumbly, add just a little more water. If too sticky, add a bit more rice flour.
Keep the dough covered to prevent it from drying while you deep fry it.
Make sure the oil is hot when deep frying the murukku or you will end up with very oily murukku.
White sesame seeds can be substituted with black sesame seeds.
Be sure to fry evenly the murukku or they will turn chewy after 1 to 2 days.