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Butter murkku recipe

Traditional savory snacks recipe
5 from 2 votes
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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
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Notes

  1. While making murukku dough always add water gradually and knead the dough. Make a nonsticky cracky free pliable dough
  2. If the dough cracks, it will be hard to press the murukku. Also, murukku might turn hard
  3. Check the oil before frying the murukku, if the oil is extremely hot murukku will drink more oil and won't fry properly
  4. Always keep enough oil to fry else murukku won't fry properly
  5. You can use black sesame seeds, carom seeds, cumin seeds, etc of your choice
  6. Carefully flip the murukku to avoid hot oil getting spilled
  7. Avoid adding extra butter to the dough 
  8. Always cover the murukku dough with a damp cloth to avoid drying
  9. 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
  10. I used a star-shaped murukku press, but you can also use the 3 star or 3/5 eyed shapes 
  11. Always fill the murukku press with  ¾th of the dough
  12. Avoid crowding the oil for all the murukku to fry evenly fry 2 or 3 murukkus at a time
  13. Always drain the murukku in a paper towel and cool it down before transferring it to the airtight container
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