Butter Murukku Recipe is easiest murukku recipe with buttery and almost melts in mouth. Murukku is actually a tasty, crunchy, savory snack made of rice flour. One of the most popular snack made during any Indian festival and it tastes great with tea.
Word of caution – these are super addictive!
Diwali and no murukku? Not possible at all! As much as sweets rule the festivals, at home savory’s are equally important, if not for anyone, but for me. 😛 And I don’t count calories or worry about it’s been deep fried. It’s diwali after all, who is gonna think of diet, isn’t it? 😛
Murukku is one dish that I make in bulk, atleast there has to be 100 units of it. No kidding! Hubby likes to munch on these any time and so I make sure I make a lot of murukku.
No direct comparison, but can you imagine savory churros! The texture is ‘somewhat’ like that, and not butter murukku are not supposed to be dipped in chocolate LOL
Butter murukku is eaten as it is for snack. These are super addictive and best for tea time snack.
We make different types of murukku for festival. I love the wheat flour murukku that I had posted few months back. But I decided to go with butter murukku this time.
Call it butter murukku or benne chakli, benne murukku or venna murukku – no matter what name you call it, this deep fried snack made with combination of rice flour and besan(gram flour) is something you don’t want to miss making during festival time.
Butter murukku has good amount of butter in it to make it almost melt in mouth. This butter murukku is perfectly crispy(not hard at all) and melt in mouth. I’m sure you will love this murukku to as much as I love, so go ahead and make these for diwali and relish it!
HOW TO MAKE MURUKKU
- Homemade rice flour is works best for murukku. It may be a bit time consuming but totally worth it. But if you are pressed of time, you could use ready made store bought rice flour too.
- Add to rice flour softened butter, cumin seeds, sesame seeds, crushed pepper, salt and mix to form bread crumbs like consistency. Add water little at a time and make a soft and stiff dough. Keep the dough covered and away from stove, else the dough will turn too dry.
- Heat oil in deep bottomed pan.
- Portion out dough into equal sized balls.
- Place a ball into murukku press and press into round spiral shape on a greased stainless steel spatula and drop it carefully into hot oil. (Beginners don’t worry if the spiral shape does not turn out perfect, little practice will help you gain confidence)
- Fry until golden brown on both sides on medium low flame.
- Remove from hot oil and drain on kitchen paper.
- Allow it to cool completely and store in air tight container.
- Serve it with tea for best experience.
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Butter Murukku Recipe
- 2 cups rice flour home made
- ¼ cup roasted Bengal gram flour
- 2 ½ tablespoon softened butter
- 1 tablespoon cumin seeds
- 1 tablespoon white sesame seeds
- 1 tablespoon crushed pepper
- 1 tablespoon salt
- Oil for deep frying
- 1. I made rice flour at home. To make rice flour, soaked raw rice in water for about 3 hours. Then drain all the water from the rice and spread it on cotton cloth and dry it indoors for 30 minutes. Then grind the rice into fine powder, sieve and collect the fine powdered rice. Repeat for rest of the rice. Keep the ground rice flour covered and use it the same day.
- 2. Grind roasted Bengal gram(pottu kadalai) into fine powder.
- 3. Into a bowl, sieve rice flour and roasted Bengal gram flour together.
- 4. Add softened butter, cumin seeds, sesame seeds, crushed pepper, salt and mix to form bread crumbs like consistency. Add water little at a time and make a soft and stiff dough. Keep the dough covered and away from stove, else the dough will turn too dry.
- 5. Heat oil in a wide pan. While oil is heating , fill the press with murukku mix.. I used single hole star in the murukku press.
- 6. Squeeze out the murukku over a greased ladle and drop them gently into the hot oil. ( or you can also directly press into oil ). Once you drop the murukku, turn flame to medium. Wait until the murukku release the ladle by itself(if you find that murukku is not leaving the spotted ladle, you can gently push the murukku using another ladle after it’s cooked on one side, mine released by itself).
- 7. Fry them in oil until golden brown on both side. You will notice that the bubbles in the oil is reduced and the “isshh” sound stops , that indicate murukku is down. Remove from oil and place it on kitchen towel to absorb excess oil.
- 8. Once it completely cools, store in air tight container and enjoy them for longer time.
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