Butter Murukku – Made with rice flour as the main ingredient, this crispy butter murukku just melts in your mouth.
Butter Murukku recipe with step by step photos. You won’t be able to stop eating this irresistible butter murukku. These are crispy and just melt in your mouth. It is easy to make butter murukku at home. Follow the right proportions and take care to make the dough with right consistency. It comes out perfect only if it is fried properly. You can count on this recipe as it turns out perfect each time. Getting your favourite snack made fresh at home, fills you with a happiness that cannot be described in words. Here goes the recipe of this melt-in-the-mouth butter murukku.
Butter Murukku Recipe:
Cuisine : Indian
Category : Snacks
Preparation Time : 10 min
Cooking Time : 20 min
- 1 cup Rice Flour (I used idiyappam flour)
- 2 tbsp Besan Flour
- 1 tbsp Roasted Gram Dal Flour (Pottukadalai Maavu)
- 1 tbsp Butter
- 1/2 tsp Black Sesame Seeds ( or Cumin Seeds )
- A generous pinch of Asafoetida
- Salt as required
- Oil for deep frying
1. Sieve rice flour, besan flour and roasted gram dal flour together. Mix the flour well after sieving. If possible, reserve some of this flour. If the dough becomes sticky, you may use this flour to adjust the consistency.
2. Melt the butter. Just melt it and don’t heat till the smoking point.
3. Take the sieved flours in a bowl. To this, add asafoetida, salt, black sesame seeds and melted butter.
4. Rub this well with your fingers and mix evenly.
5. Now add water little by little and knead gently to make a soft dough.
6. Grease a murukku achu fitted with star shaped plate at the base.
7. Fill the murukku achu with dough and close it.
8. Press this directly over hot oil.
9. Stir occasionally in between. Butter murukku will break into smaller pieces if stirred often. Cook over medium flame till the bubbles stop. Note the following while frying.
- If the oil is overcrowded, the temperature of the oil comes down and frying doesn’t happen properly. Also the murukku does not become crispy. There should be some free space.
- Oil should be hot. If you drop a small piece of batter, it should come up with a sizzling sound.
- Do not let the oil smoke. If you press the dough at this point, the butter murukku becomes brown and the inner part doesn’t get cooked.
- After taking out each batch, give some time say 20-30 seconds, for the oil to attain the right temperature again. Do not drop the next batch as soon as you take out the previous one.
10. Drain the fried butter murukku from the oil.
11. Put this on a kitchen towel to absorb the excess oil. Let it cool down to room temperature. If the murukkus are long, break it with your fingers. Store in an air-tight container. Crispy butter murukku that just melts in your mouth is ready!