Today I am here with Butter murukku recipe – a light, crunchy murukku with butter. This murukku is so easy to prepare, even a beginner in cooking can prepare tasty murukku following this recipe without much difficulty. This murukku is prepared with rice flour and other ingredients are easily available too. Butter murukku is usually prepared during Diwali and Krishna Jayanthi.
How to prepare butter murukku?
Take roasted Bengal gram/ pottukadalai and grind it into fine powder. Sieve it and keep it aside. In a bowl, add rice flour, besan, powdered roasted Bengal gram, cumin seeds, sesame seeds, chilli powder and salt. Then add butter and mix. Then add water little by little and knead to form a smooth dough. Heat oil and add take the murukku maker and add the star shaped nozzle. Then add the dough to the murukku maker. Press the murukku directly on to the oil, when it is hot enough. When the sizzling of the oil stops, remove murukkus from oil, drain excess oil. Repeat the process for rest of the dough. Let it cool, then store it in air tight container.
Preparing butter murukku with step by step pictures
butter murukku, vennai murukku, benne murukku, murukku recipe with rice flour, easy murukku recipe
Easy recipe for Butter Murukku prepared using rice flour. Easy Murukku for Diwali. Category : Snacks Recipe Developed, Cooked and Clicked by : Divya Prakash Published : October 06, 2016 Prep time : 10 mins; Cook time : 20 mins; Total time : 30 mins Yield : 10 servings
Rice flour : 2 Cup
Besan / Gram flour : 1/4 Cup
Powdered Roasted bengal gram / Pottukadalai : 1/4 Cup
Butter : 3 Tablespoons
Cumin seeds : 1/2 Teaspoon
Sesame seeds : 1 Teaspoon
Chilli Powder : 1/2 Teaspoon (optional)
Asafoetida : 1/4 Teaspoon
Salt : To taste
Oil : to deep fry
Take about 1/4 cup of Roasted gram(pottu kadalai) and grind it into a fine powder and sieve it and keep it ready. From the powder made, use only 1/4 cup of it for the recipe. The rest save it for some other time.
In a bowl, add rice flour, besan, roasted gram powder, cumin seeds, sesame seeds, chilli powder, asafoetida, salt, butter and combine them well. Add water little by little and knead them together into a smooth dough. The dough should neither be too loose nor too dry.
Take murukku maker and use the star shaped nozzle. Fill the murukku maker with dough and keep it ready.
In the mean time, heat oil. To check if the oil is ready, drop a piece of dough, it has to come up in medium pace with sizzle. If it sinks down, then the oil is not hot enough. If it comes up too fast, that means oil is very hot than required.
Now press the murukku directly on to the oil. Do not over crowd. If required turn it in between. Then remove it from oil once the sizzling stops. Drain excess oil.
Repeat the process for rest of the dough.
Let it come to room temperature, then store in airtight container.
I have used storebought rice flour. If you have home made rice flour, you can use it.
While making dough for murukku, I used a little less than 1 cup of water. But the quantity of water required depends on the quality of flour. While kneading add water little by little. If dough becomes too loose, don’t worry you can adjust by adding more rice flour.
But do not use the loose dough as such, then murukku will be soggy and will absorb more oil. The same way, do not use thick dry dough as such, then it will be hard to press and also the murukku will be hard.
The temperature of oil is also very important. The key for crispy, melt in the mouth murukku is to maintain the temperature through out. If in between the batches, you feel that the temperature of oil is dropping or increasing wait till it reaches the required temperature and then proceed.