Snacks / Chaat

Butter Murukku

Butter Murukku is a cherished South Indian snack, celebrated for its crispy texture and rich buttery flavour. This savoury treat is crafted using rice flour, complemented by besan (gram flour) or a mix of besan and fried gram flour. It’s a delightful addition to festive spreads and a perfect companion for tea or coffee.

Key Ingredients and Preparation

To prepare Butter Murukku, combine 1 cup of rice flour with 3 tablespoons of besan or a blend of 2 tablespoons of besan and 1 tablespoon of fried gram flour. The dough should have a smooth, pliable consistency, not too soft or too dry, making it easy to mold and shape. Season the mixture with sesame seeds, cumin seeds, and a pinch of asafoetida for an enhanced flavour profile.

Dough Consistency

Achieving the right dough consistency is crucial for making perfect Butter Murukku. The dough should be firm yet pliable, allowing it to hold its shape when extruded through the murukku press. If the dough is too sticky, add a bit more rice flour; if too dry, a small amount of water or melted butter can be incorporated.

Shaping with the Murukku Press

To create the characteristic shape of Butter Murukku, use a murukku press fitted with a star-shaped or round nozzle (achu). This not only adds a decorative touch but also ensures that the murukku fries evenly. Gently squeeze the dough through the press onto parchment paper in spirals or intricate patterns, ensuring each piece is well-formed and not overcrowded.

Frying to Perfection

Once shaped, carefully fry the murukku in hot oil until they turn a beautiful golden brown. This step is crucial for achieving that perfect crunch. Allow the murukku to drain on paper towels to remove excess oil.

Serving Suggestions

Butter Murukku is best enjoyed fresh and crispy. Serve it as a standalone snack or alongside tea or coffee for a delightful treat. It’s a popular choice during festive occasions like Diwali and Pongal, adding joy to your celebrations.

Storage Tips

To maintain its delightful crunch, store Butter Murukku in an airtight container. When properly stored, it can last for several weeks, allowing you to enjoy this tasty snack anytime.

Conclusion

Whether you’re a fan of traditional snacks or exploring the vibrant world of South Indian cuisine, Butter Murukku is a must-try. Its delicious buttery flavour, satisfying crunch, and intricate shapes make it a favourite among snack enthusiasts of all ages. Treat yourself to this delightful snack for your next gathering or as a tasty everyday indulgence!

Butter murukku

Niranjana Sankaranarayanan
Butter Murukku is a cherished South Indian snack, celebrated for its crispy texture and rich buttery flavour. This savoury treat is crafted using rice flour, complemented by besan (gram flour) or a mix of besan and fried gram flour. It’s a delightful addition to festive spreads and a perfect companion for tea or coffee.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Savoury, Snacks
Cuisine Indian
Servings 5
Calories 366 kcal

Equipment

  • 1 Murukku Press

Ingredients
  

  • 1 Cup Rice flour
  • 3 tbsp Besan flour or add 2 tbsp besan +1 tbsp of fried gram powder
  • 2 tbsp Butter salted or unsalted
  • 1/2 tsp Cumin seeds
  • 1/4 tsp Asafoetida
  • As req Salt
  • To knead Water
  • To fry Oil

Instructions
 

Making Fried gram flour

  • For fried gram flour, grind 1 tablespoon fried gram in a mixie till fine or sieve it to get a fine powder.
  • If you do not have fried gram or fried gram flour, then just skip it and add besan flour overall.

Making dough

  • Take rice flour, fried gram flour (Pottukadalai flour) and besan flour and sieve it in a mixing bowl.
  • Into it add asafoetida, cumin, butter, salt and mix it well with the flour.
  • Add water little by little and make a soft, pliable dough.

Shaping and Frying Murukku

  • Take Murukku press and use the star nozzle lid for preparing murukku.
  • Apply some oil in the chakli/murukku maker.
  • Take a portion of the dough and place it in the murukku press.
  • Heat oil in a kadai. Let the oil become medium hot. Check the oil temperature by adding a small piece of the dough.
  • If the dough comes up gradually and steadily on top, the oil is hot enough to fry.
  • Now slowly press the Murukku maker and start making Murukku on a Flat ladle in concentric circles.
  • Carefully slide it in hot oil.
  • Instead you can directly press the Murukku maker in the oil and deep fry it.
  • Fry the Murukku until the sizzling sound subsides. The Murukku will be golden brown in colour now.
  • Carefully take it from the oil and drain it on a tissue paper.
  • Later store it in an air tight container.

Notes

  • You can add either softened butter or butter that is cold.
  • Scale the recipe easily to make a large batch.
  • Ensure that the oil is moderately hot while frying butter murukku.
  • If the murukku break in the oil, it means the dough is dry. To correct this, add a few teaspoons of water, mix and knead again.
  • In case you are not able to shape murukku properly, the dough is too moist or wet. To correct this, add some rice flour and mix well.
  • On tasting a murukku piece, if you feel it is too hard, add 1 to 2 teaspoons butter. Mix and knead again.
Keyword Baked savoury, Butter Chakli, Butter murukku, Chakli, Diwali snack, Rice murukku

INSTRUCTIONS

Making Fried gram flour

  • For fried gram flour, grind 1 tablespoon fried gram in a mixie till fine or sieve it to get a fine powder.
  • If you do not have fried gram or fried gram flour, then just skip it and add besan flour overall.

Making dough

  • Measure rice flour, fried gram flour (Pottukadalai flour) and besan flour and keep it ready.

  • Sift or sieve it to avoid any large particles.

  • Into it add asafoetida, cumin, butter, salt and mix it well with the flour.

  • Add water little by little and make a soft, pliable dough.

Shaping and Frying Murukku

  • Take Murukku press and use the star nozzle lid for preparing murukku.

  • Apply some oil in the chakli/murukku maker.
  • Take a portion of the dough and place it in the murukku press.

  • Heat oil in a kadai. Let the oil become medium hot. Check the oil temperature by adding a small piece of the dough.
  • If the dough comes up gradually and steadily on top, the oil is hot enough to fry.
  • Now slowly press the Murukku maker and start making Murukku on a Flat ladle in concentric circles.

  • Carefully slide it in hot oil.
  • Instead you can directly press the Murukku maker in the oil and deep fry it.

  • Fry the Murukku until the sizzling sound subsides. The Murukku will be golden brown in colour now.

  • Carefully take it from the oil and drain it on a tissue paper.

  • Later store it in an air tight container.
  • If you are not able to make shape, you can directly press the murukku into the oil and deep fry.

         Notes

  • You can add either softened butter or butter that is cold.
  • Scale the recipe easily to make a large batch.
  • Ensure that the oil is moderately hot while frying butter murukku.
  • If the murukku break in the oil, it means the dough is dry. To correct this, add a few teaspoons of water, mix and knead again.
  • In case you are not able to shape murukku properly, the dough is too moist or wet. To correct this, add some rice flour and mix well.
  • On tasting a murukku piece, if you feel it is too hard, add 1 to 2 teaspoons butter. Mix and knead again.
Please follow and like us:

Leave a Reply

YouTube
YouTube
Set Youtube Channel ID
fb-share-icon
Instagram
Twitter