Butter murkku recipe

Traditional savory snacks recipe

5 from 2 votes

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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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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