Butter Murukku

Butter murukku

Butter Murukku, as the name implies, is a delectable snack rich in buttery goodness, commonly made during festivals like Janmashtami and Diwali. It adds yet another crunchy delight to your snack collection. It's quite remarkable that such treats can be whipped up in under 30 minutes when you have the essential flours at hand—rice flour, besan (chickpea flour), and fried gram flour (pottukadalai flour). It’s wise to keep a stock of basic snack-making ingredients such as rice flour, chickpea flour, homemade fried gram flour, urad dal powder, fresh asafoetida powder, chili powder, sesame seeds, cumin seeds, quality butter, and oil for frying.

Having these ingredients readily available makes it easy to rustle up a variety of crispy snacks in no time. This particular recipe yields about 24 Murukkus with three spirals each. Unlike traditional methods where I might not focus on individual shapes, pressing the dough directly into hot oil without a set design, crafting individual pieces can be a nice touch, especially when serving guests.

It's important to note that traditional Butter Murukku might not retain its shape due to the high butter content, leading to breakage when pressed into hot oil—thus the name. However, by reducing the amount of butter slightly, it's possible to achieve a balance where the Murukkus are still deliciously buttery without causing digestive issues, and they retain their shape better, allowing for them to be formed into neat rounds.

Ingredients :

• 1 cup rice flour  

• 1 tbsp pottukadalai / fried gram powder

•  2 tbsp besan/chickpea flour

•  1 .5 tbsp butter 

• 1 tsp sesame seeds

•  salt as required 

• A pinch of asafoetida powder 

• Oil for deep frying 

• A wooden or steel press with a star shaped plate.  

Method :

1. First prepare the fried gram dal powder/potukadalai powder by grinding in mixie. Sieve it if it is not smooth after grinding.

2. Take a bowl and add all the dry ingredients. Mix butter and crumble the mixture well with fingers.

3. Add water in tablespoons , just enough to make a smooth pliable dough.

4. Keep the oil for heating, and test with a small pinch of batter.

5. Either press the dough directly into hot oil or make separate murukkus on a white cloth, or individual plates.

6. Do not disturb the chaklis while it is cooking in hot oil, lower flame to medium and when the bubbles stop completely, flip and cook other side.

7. Remove when golden.

Browse my Instagram feed for more posts . Follow me in instagram for daily uploads .