Butter Murukku

Butter Murukku is a very popular murukku recipe which has an unique taste, buttery flavor and just melts in mouth snack mostly prepared during festive season! It is easy to make butter murukku recipe at home compared to other traditional murukku recipes and made using ingredients which are easily available in every household’s kitchen.

Murukku is the south indian variation of north indian chakli. To make butter murukku recipe we need rice flour, gram flour and roasted gram flour. That is arisi mavu, kadalai mavu and pottukadalai maavu. All these ingredients are easily available so we can make this easy butter murukku in no time.

This butter murukku recipe is perfect for beginners. You don’t have to make perfect swirls as butter muruuku is always served as pieces.

TIPS FOR MAKING BUTTER MURUKKU:

Some of my tips and trick to get perfect murukku every time:

• If the murukku breaks while pressing add more water to the dough.
• If the murukku breaks in the oil, the dough is slightly dry. Add a few teaspoons of water. Mix very well and knead the dough again.
• If you do not get a proper shape, then this means that the dough has become too moist. Add some rice flour and mix well.
• Taste the murukku piece and if it feels dense or hard, then add 1 to 2 teaspoon more of butter. Mix very well and knead again.
• If the murukku has absorbed too much of oil, then add a few teaspoons of rice flour and mix again. This happens if too much fat has gone in the dough.

HOW TO STORE BUTTER MURUKKU:

You can make it in a large quantity and store in an airtight container for weeks.

SERVING SUGGESTIONS:

Serve butter murukku as festive snack or a tea time snack.

BUTTER MURUKKU RECIPE:

INGREDIENTS:

2 cup rice flour
3 tbsp roasted chana dal flour (porikadalai flour)
4 tbsp besan (gram flour)
4 tbsp butter
1 tsp cumin seeds
1 tsp asafoetida (hing)
1 tbsp sesame seeds
1/2 tsp salt or as required
1 cup water or as required
oil for deep frying

DIRECTIONS:

1. Sieve the rice flour, besan and roasted chana dal flour in a mixing bowl.
2. Add butter, salt and mix everything and rub the butter into the flour with your hand till you get a breadcrumb like texture in the flour mixture.
3. Then add cumin, sesame seeds and hing.
4. Now add water little by little and begin to knead the mixture as soft dough. Depending on the quality of flours, you can add less or more water.
5. Use the star nozzle lid for preparing murukku. Apply some water in the chakli/murukku maker.
6. Take a portion of the murukku dough and place it inside the murukku maker.
7. Heat oil for deep frying in a kadai and squeeze the murukku using the star shaped plate in the murukku maker. I used 3 stars plate to make it easy and quick. Cook in medium flame.
8. Stir in between to flip it and cook both sides, cook until the bubbles ceases.
9. Remove and drain them on kitchen paper towels to remove excess oil.
10. When cooled, store butter murukku in an air-tight box or jar.

RECIPE NOTES:

1. Use either homemade rice flour or ready made idiyappam flour.
2. To make roasted chana dal flour – grind 2-3 tbsp of pottukadalai in a mixer to fine powder. If you are out of pottukadalai, use 4 tbsp of besan instead of 3 and continue with the recipe.
3. The dough should not be crumbly or too stiff. If it’s crumbly, it will not hold the shape and it’s too stiff, it may not pass through the presser.
4. To check the temp of oil – drop a small piece of dough to the oil. If it comes up steadily, oil is ready. If it stays at the bottom, oil is not hot enough. Make sure you heat the oil at medium – high and once it’s hot enough, fry murukku at medium heat.
5. Make sure you don’t overcrowd the pan while frying, it will bring down the temp of oil.
6. If you want can add chilli powder to the flour mixture.

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