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.
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.