Butter murukku | murukku recipe | easy pottukadala murukku | pottukadalai butter murukku | easy murukku recipe | mullu murukku | rice flour chakli | soft murukku with butter | bakery-style murukku | Adyar ananda Bhavan butter murukku recipe |thool murukku | besan murukku | roasted gram murukku | Dalia murukku | instant murukku | easy murukku recipe | Diwali bakhsanam | Diwali savory recipes | Diwali snacks | festival savory | gokulashtami quick, and tasty murukku recipes with step-by-step pictures and video recipes. Check out the Butter murukku recipe and if you like the video pls SUBSCRIBE to my channel. Check out other Traditional Indian savory snacks in TMF
Butter murukku is a popular tasty savory snack in many sweet stalls/bakeries. Butter gives the best taste and texture to the murukku. Easy instant murukku recipe without any roasting and soaking. It is a popular tea-time/coffee-time South Indian snack recipe. Simple tasty crispy and crunchy snack recipes are also widely prepared during festive seasons like Diwali/ Deepavali, Ganesh Chaturthi, Krishna Jayanthi / gokulashtami / Janmashtami, karthigai, etc. This is one such no-fail murukku recipe.
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Should I make rice flour at home for murukku?
Traditionally murukku is made after grinding rice. But to make it fast, I have used store-bought rice flour. Choose a fine rice flour for the best results. Idiyappam flour can also be used for murukku. Instant homemade crispy mullu murukku without compromise in taste.
Should I measure pottukadalai or pottukadalai powder?
The measurement of rice flour is proportional to the roasted gram flour, not the roasted gram. For best crispy tasty butter pottukadalai murukku always grind roasted gram to fine powder, measure and add
Should I roast pottukadalai?
No, you need not roast pottukadalai for the murukku. Grind the roasted gram into a fine powder and use it as-is for the murukku.
Should I sieve besan flour?
Always use lump-free fine Besan flour. As besan flour with lumps might get stuck in the murukku achu.
Can I skip sesame seed?
I have used white sesame seeds for extra flavor. Instead, you can use black sesame seeds, carom seeds, or cumin seeds according to your preference.
Murukku maker for butter murukku
To prepare a homemade murukku recipe, we need a murukku press (commonly known as murukku achu or "Sev Sancha"). Traditionally it is made out of brass but nowadays stainless murukku achu is widely available. Outside India, murukku maker is available in Indian stores and on Amazon.com. Murukku achu comes with various attachments. In many sweet stalls, Star murukku achu is commonly used for the butter murukku recipe but you can use achu of your choice
Can I add extra butter for murukku?
The amount of butter mentioned in the recipes yields the best crunchy yet melt-in-mouth bakery-style mullu murukku. Avoid adding more butter as it will affect the murukku texture.
What should be the consistency of butter murukku dough?
Tight dough makes it difficult to press through the mold, it will cause murukku to break while it is pressed through the murukku press. Also, murukku might turn hard. Dough with too much water, murukku will absorb a lot of oil while frying. Make the right consistency pliable crack free dough
How to check if the oil is at the right temperature?
Check the oil temperature by adding a small piece of the dough. If the dough comes up gradually on top without changing color, the oil is at the right temperature. If it comes up too quickly (turning brown) then the oil is too hot. Simmer and adjust to the right temperature. If it settles down at bottom of Kadai or comes up very slowly, the oil is not hot enough, so increase the heat.
Shelf Life for murukku
Murukku stays fresh and crispy for up to 2 weeks. Always store in a clean airtight container. I prefer to keep them in stainless dhabba. Let the murukku cool completely then close with the lid.
How to achieve the cream color (half white)murukku?
Roasted gram gives an amazing cream color to the murukku. If you are making a large quantity of murukku make the dough in batches to avoid browning. If the dough is kept for a long time murukku will turn brown. Also, avoid heating the oil too high as it might affect the murukku color and taste.
Can I add chili powder?
Traditionally butter murukku is prepared without chilli powder to retain the color and taste. However, you can add fine chilli powder/ pepper powder according to your taste.
Butter murukku recipe
See more Savory bakshanam recipes
Recipe card
Ingredients
- 1 cup rice flour fine
- 1 + 1/2 tablespoon roasted gram flour | pottukadalai maavu
- 3 tablespoon softened room temperature butter
- 1 + 1/2 tablespoon besan flour fine
- 1/2 teaspoon sesame seed
- Required Salt
- Oil to fry
Instructions
- Firstly fine powder the pottukadalai in a small mixie jar
- Secondly, heat oil in a deep pan for frying murukku
- Meanwhile, prepare the dough. In a wide mixing plate add rice flour, ground pottukadalai flour, besan flour, salt, sesame seeds, and hing; mix well
- Add softened butter and mix well
- Gradually add water little by little until you form a pliable dough (smooth, non-sticky, crack-free dough)
- Cover the dough with a damp cloth or damp kitchen towel
- Furthermore, take 1-star achu to the murukku press
- Grease the murukku maker with some oil. This prevents the dough from sticking to the mold
- Pinch a portion of the dough, roll and place the dough inside the maker
- Furthermore, place the other part of murukku press on top of it
- Make sure oil is hot enough by dropping a small piece of dough, it should come up in a few seconds
- Carefully press murukku in hot oil. Alternatively, you can also press murukku in a greased ladle and fry murukku. Avoid crowding the oil. Based on the pan width fry murukku
- After adding the murukku, avoid flipping them immediately with the slotted ladle
- Initially, the oil turns frothy Let the froth subsides, flip over the murukku, and fry on the other side. . To make butter thool murukku you can break the murukku after flipping.
- Once the sizzling sound stops, and bubbles reduce carefully remove using a slotted ladle and drain excess oil out. Place it on a colander covered with an absorbent tissue paper/ kitchen towel
- After the murukku is cool store it in an airtight container
Video
Notes
- While making murukku dough always add water gradually and knead the dough. Make a nonsticky cracky free pliable dough
- If the dough cracks, it will be hard to press the murukku. Also, murukku might turn hard
- Check the oil before frying the murukku, if the oil is extremely hot murukku will drink more oil and won't fry properly
- Always keep enough oil to fry else murukku won't fry properly
- You can use black sesame seeds, carom seeds, cumin seeds, etc of your choice
- Carefully flip the murukku to avoid hot oil getting spilled
- Avoid adding extra butter to the dough
- Always cover the murukku dough with a damp cloth to avoid drying
- If you are making a large quantity of murukku always prepare the dough in a smaller batch. The dough kept for long time results in a dark brown murukku
- I used a star-shaped murukku press, but you can also use the 3 star or 3/5 eyed shapes
- Always fill the murukku press with ¾th of the dough
- Avoid crowding the oil for all the murukku to fry evenly fry 2 or 3 murukkus at a time
- Always drain the murukku in a paper towel and cool it down before transferring it to the airtight container
Ingredients:
1 cup rice flour, fine
1 + 1/2 tablespoon ground pottukadalai maavu | split dalia flour
3 tablespoon softened room temperature butter
1 + 1/2 tablespoon besan flour, fine
1/2 teaspoon sesame seed
Required Salt
Oil to fry
How to make butter murukku with step by step pictures
- Firstly fine powder the pottukadalai in a small mixie jar
- Secondly, heat oil in a deep pan for frying murukku
- Meanwhile, prepare the dough. In a wide mixing plate add rice flour, ground pottukadalai flour, besan flour, salt, sesame seeds, and hing; mix well
- Add softened butter and mix well
- Gradually add water little by little until you form a pliable dough (smooth, non-sticky, crack-free dough)
- Cover the dough with a damp cloth or damp kitchen towel
- Furthermore, take 1-star achu to the murukku press
- Grease the murukku maker with some oil. This prevents the dough from sticking to the mold
- Pinch a portion of the dough, roll, and place the dough inside the maker
- Furthermore, place the other part of the murukku press on top of it
- Make sure oil is hot enough by dropping a small piece of dough, it should come up in a few seconds
- Carefully press murukku in hot oil. Alternatively, you can also press murukku in a greased ladle and fry murukku. Avoid crowding the oil. Based on the pan width fry murukku
- After adding the murukku, avoid flipping them immediately with the slotted ladle
- Initially, the oil turns frothy Let the froth subsides, flip over the murukku, and fry on the other side. . To make butter thool murukku you can break the murukku after flipping.
- Once the sizzling sound stops, and bubbles reduce carefully remove using a slotted ladle and drain excess oil out. Place it on a colander covered with an absorbent tissue paper/ kitchen towel
- After the murukku is cool store it in an airtight container
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