Butter Murukku
This spicy and crunchy butter murukku is a favorite Diwali snack in Tamil Nadu. Butter Murukku is a great tea-time snack and is lovely to munch on when you’re idling
This spicy and crunchy butter murukku is a favorite Diwali snack in Tamil Nadu. Butter Murukku is a great tea-time snack and is lovely to munch on when you’re idling through the day! Keep checking up on us next week to learn even more murukku variations. So try this out and share your comments!
I have already posted Thenkuzhal Murukku. You may also like it. So please check it.
Butter Murukku
Furthermore, I would like to share some of my suggestions for crispy butter murukku. Firstly, the dough should be smooth. It should not be too hard nor too soft. If it breaks while making murukku, then add 1 or 2 tsp of water to the dough and mix well. Furthermore, once the dough is prepared, prepare the murukku immediately, otherwise, the dough would be hard and brittle. If you want it to be spicy, then add red chili powder, otherwise, you can skip on it.
Form the murukku on the spatula/ladle, by moving the murukku maker in a spiral motion with one hand while twisting the handle of the machine with another hand. You can also make it small or large quantity, as you wish. Lastly, if you want to check the correct temperature of the oil, then add in a small “flat” piece or press a small piece of murukku (IMPORTANT: not a ball shape, this is very important, because it will burst) dough to the hot oil, the dough should rise immediately. Try to use fresh oil to deep fry the murukku because it would help the murukku be fresh for 15 days.
Finally, cool the butter murukku for some time and store it in an airtight container.
Butter Murukku 2016-10-19 06:49:24
Serves 10 This spicy and crunchy murukku is a favorite Diwali snack in Tamil Nadu. It's a great tea time snack and is lovely to munch on when you're idling through the day! So try this out and share your comments! Print Prep Time 00:10 Cook Time 00:20 Total Time 00:30
Prep Time 00:10 Cook Time 00:20 Total Time 00:30 Ingredients
- 2 cups store bought rice flour
- 1/4 cup fried gram powder
- 1/4 cup gram flour (besan flour / kadalai mavu)
- 15 gm butter-at room temperature
- 1/2 tsp salt
- 1&1/2 tsp red chili powder
- generous pinch of asafoetida powder
- 2 tsp white sesame seeds
- oil to deep fry Instructions
- First sieve the rice flour, gram flour and fried gram powder in a wide bowl.
- Add in butter, asafoetida powder, white sesame seeds, red chili powder and salt. Mix well until combined.
- Then add warm water as needed (I used 1&1/2 cups) and mix well until you get a smooth dough.
- Place a star plate or murukku plate in the murukku maker. Grease it with oil.
- Fill the mould with enough dough and cover the rest of it with a moist cloth.
- Meanwhile, heat a pan with oil over medium heat.
- Squeeze dough from the murukku maker onto the flat spatula or perforated ladle (back side) and gently drop the murukku in the hot oil.
- Fry both sides evenly. When they turn golden brown, remove from the oil and place them on a kitchen tissue.
- Repeat the same process for the leftover dough.
- Cool murukku and store it in an airtight container. By Santhi Therese The Indian Claypot https://theindianclaypot.com/
Butter Murukku
Serves 1
Prep Time: 00:10
Cook Time: 00:20
Total Time: 00:30
Ingredients
- 2 cups Rice Flour
- 1/4 cup Fried Gram Powder
- 1/4 cup Gram Flour (Besan Flour / Kadalai Mavu)
- 15 gm Butter
- 1/2 tsp Salt
- 1&1/2 tsp Red Chili Powder
- Generous pinch Asafoetida Powder
- 2 tsp White Sesame Seeds
- To deep fry Oil
Instructions
- Sieve the rice flour, gram flour and fried gram powder in a wide bowl.
- Add in butter, asafoetida powder, white sesame seeds, red chili powder and salt. Mix well until combined.
- Then add warm water as needed (I used 1&1/2 cups) and mix well until you get a smooth dough.
- Place a star plate or murukku plate in the murukku maker. Grease it with oil.
- Fill the mould with enough dough and cover the rest of it with a moist cloth.
- Meanwhile, heat a pan with oil over medium heat.
- Squeeze dough from the murukku maker onto the flat spatula or perforated ladle (back side) and gently drop the murukku in the hot oil.
- Fry both sides evenly. When they turn golden brown, remove from the oil and place them on a kitchen tissue.
- Repeat the same process for the leftover dough.
- Cool murukku and store it in an airtight container.
By Santhi Therese
The Indian Claypot
