Mix all the dry ingredients first.

Grind soaked chilis with onion and garlic(Pic 1) and make fine paste.

Add the ground paste, butter to flour mixture(Pic 2) and mix crack free dough as shown in picture 3.

Choose the design you wish (I used star press) then add the dough in to murukku press.

Make the shapes in spatula (Pic 4) and drop it in oil.

Also you can make random shapes by pressing directly in oil, as we do for thenkuzhal murukku.

Once pressed, cook in medium flame otherwise the ragi murukku turns black soon.

So keep an eye and remove it at right time (Pic 5).

Depends on quality of rice or rice flour they may become hard, if you feel the murukku turned hard while tasting you can add another 1 tbsp of butter.

Drain the excess oil using paper towel and store in air tight container.

Ragi Murukku remains fresh for more than 15 days.