Before moving to butter murukku recipe, I wanted to share my experience…Butter murukku will remain very special in my culinary experience 😉 Here is what happened : After the success with the butter murukku I had a amla sized remaining dough..as it was very little to press I patted them like thattais and deep fried it. I was waiting to finish the dough as I was very tired…with a final pinch of dough the cashewnut me 😉 made them into balls and dropped it into oil…when I dropped the 3rd ball it blasted….OMG only now I know why people say seedai bursts….:O Having known that moisture in the dough shaped as balls will make them explode and having made seedai thrice with no disasters it didnt strike me at that instant causing burns on my wrist and few spots on my face too……Thank god nothing serious I am ok now. I sat down for a while then proceeded with the clicks though finished the photo session soon.But lessons learnt : dont ever be hasty while cooking especially when handling with oil. Now lets move on to butter murukku recipe….
Butter Murukku Recipe
Recipe Category: Snack | Recipe Cuisine: South Indian
Rice flour – 1 cup
Besan flour(Kadala Maavu) – 2 tbsp
Roasted gram – 1 tbsp (or) Gram flour (Potukadalai Maavu)- 3 tsp
Butter – 2 tsp
Sesame Seeds – 1 tsp
Salt – to taste
Oil – to deep fry
*Note : You can use store bought rice flour(idiyappam flour) to make this.Roast it for 2mins then use it.
- Take roasted gram and grind it to a fine powder, take 3 tsp of this grinded gram flour and set aside.Dry roast besan flour for a min until nice aroma is released. Now sieve together rice flour,besan flour and gram flour together.
- In a mixing bowl add sieved flours along with sesame seeds,butter and salt.Mix it well once for even distribution.Add water little by little to form a smooth slightly sticky dough more like our idiyappam dough consistency.
- Take your murukku mould and fit in the star shape disc.Grease the murukku press with little oil and fill it up with a lemon sized dough.
- Heat oil – drop a small pinch of dough to check if the oil temperature is right…when the dough immediately raises to the top with a sizzle then your oil is ready.Now carefully press directly into oil, press in such a way they dont stick to each other, so don’t overcrowd.Fry till golden brown and drain in a tissue paper.
Cool down in an store in an airtight container.
- After your dough is prepared keep it covered to avoid it from drying.
- Just use only 3 tsp of gram flour and not the entire flour we have powdered.
- The murukku is soft with a melt in the mouth texture.
- When you press and if its too tight to press then your dough is very tight in consistency so drizzle little water and knead to get the desired consistency. And when you press if you dont get a long continuous line and if it tends to break then butter is more so dont panic – just little rice flour, water and knead it again.
- I added white sesame seeds, you can even use black sesame seeds.