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    You are here: Home / Diwali Savoury Snacks / Butter Murukku Recipe

    Butter Murukku Recipe

    Last Updated On: Jul 29, 2024 by Sharmilee J

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    Jump to Recipe Jump to Video Print Recipe

    Butter Murukku is a crispy and crunchy savory snack prepared for special occasions like Diwali, Gokulashtami etc. Butter Murukku is an easy melt in the mouth murukku which is  very popular especially in South India. Learn to make perfect Butter Murukku with step by step pictures and video.

    Butter Murukku is an all-time favorite snack more prominently made during Diwali & Krishna Jayanthi / Gokulashtami. I am not fond of murukku but this butter murukku is an exception as I love it so much, quite addictive too.

    Jump to:
    • About Butter Murukku
    • Butter Murukku Video
    • Butter Murukku Ingredients
    • How to make Butter Murukku Step by Step
    • Expert Tips
    • Serving & Storage
    • FAQS
    • 📖 Recipe Card

    About Butter Murukku

    Butter Murukku is popular for its melt in the mouth texture. For that reason Butter Murukku is a favorite of all right from elders to kids. Butter Murukku is called as Benne Murukku or Butter Chakli or Venna Murukku.

    Butter Murukku is a traditional Indian snack made during festivals especially for Krishna Jayanthi. As the festival is nearing I wanted to post this easy murukku recipe. I wanted to make butter murukku the way it looked in shops so made it in pieces, but if you prefer you can make it in swirls like our regular murukku too.

    I have not come across Butter Murukku in my childhood days. My best guess is that, people / chefs would have wanted a lighter murukku and invented Butter Murukku. Hence instead of Urad flour, they should have tried besan flour (Kadala Maavu) and would have ended up in lighter version of murukku and named it butter murukku.

    To make it exotic and market it commercially well they have named butter murukku – Yes butter just little more than what we use for regular murukku – and all the more besan flour, fried gram dal flour is cheaper than urad flour.

    Butter Murukku is an all-time favorite snack more prominently made during Diwali & Krishna Jayanthi / Gokulashtami. This murukku is special because of the taste and texture and for that reason it is popularly sold in sweet and snack shops.

    butter murukku served in a wooden bowl

    Butter Murukku Video

    Pacha (Raw) Butter Murukku : It is nothing but the murukku taken from the pan in a half cooked condition. We wait for the murukku to get golden brown color while frying to make crisp butter murukku. But Pacha (Raw) Murukku as the name suggests, murukku is taken out of the pan just after few seconds of frying in oil. Try this at home and kids will love it! Its my favorite and my family’s too!

    Similar Recipes

    • Thenkuzhal murukku
    • Pottukadalai Murukku
    • Maida Mullu Murukku

    Butter Murukku Ingredients

    • Rice flour – It is preferred to use homemade rice flour. However, given the busy schedule or time crunch one may even buy it from grocery stores. Check if the flour you had bought is roasted from the packet, else, dry roast rice flour for 2 mins before use. You can use idiyappam flour too.
    • Besan flour – Also called as kadalai maavu or bajji maavu in tamil is used in this recipe.
    • Fried gram flour – This is the differentiating ingredient from the regular murukku and is the reason for the soft crunchiness while the regular murukku is bit harder.
    • Oil – Butter Murukku tastes better when deep frying using sesame oil and sunflower oil. However those who are used to groundnut oil in the cooking, we can use groundnut oil as well. Frying in coconut oil gives a nice aroma and taste but avoid it if you don’t like coconut oil flavor.
    • Butter – Fresh butter is preferred to be used. Use unsalted butter as I have given the recipe with salt. If using salted butter adjust salt accordingly.

    How to make Butter Murukku Step by Step

    1.Take fried gram dal, I took around 1/4 cup.

    fried gram dal

    2.Grind it to a fine powder.

    grind it to a fine powder

    3.Transfer to a sieve.

    add to a sieve

    4.Sieve well. Discard the remains.

    sieve it well

    5.Measure 1 and 1/2 tablespoon of this flour and set aside. You can use the rest for other recipes.

    measure and set aside

    6.To a mixing bowl add 1 cup rice flour,1 tablespoon besan flour, 1 and 1/2 tablespoon fried gram dal flour, 1 tablespoon butter, 1/2 teaspoon cumin seeds and required salt to taste.

    add ingredients to a bowl

    7.Mix this well first.

    mix it well

    8.Now add water little by little.

    add water little by little

    9.Gather and mix well. Do not knead.

    mix this well

    10.Mix and gather to form a soft dough.

    gather to form a soft dough

    11.Make logs and keep it ready.

    make cylindrical logs

    12.Keep everything ready. Grease the murukku mold with oil.

    get ready

    13.Keep your star press ready.

    star press

    14.Fill it with the dough.

    fill with dough

    15.Press to check and see.

    press to check and see

    16.Heat oil – oil should be hot but not smoking hot. First try by adding a pinch of the dough. If it rises immediately, then oil temperature is perfect. But it should not rise up very quickly if so then oil is too hot, so lower the flame and start after few mins.

    check by adding a pinch

    17.Hold the murukku press directly on top of oil and press over hot oil.Do not overcrowd. If the string breaks then it means the dough is too tight so sprinkle little water, mix well and try again. Another reason is if butter is more the murukku will break and will not give continuous strings. Do in batches.

    press over hot oil

    18.Do not disturb for few seconds after that flip over and fry. Flip over and fry to get the murukku fried evenly.Fry in medium flame.If oil temperature is not perfect either the murukku will drink more oil or it will brown faster not cooking inside resulting in not so crispy murukku.

    flip over and fry

    19.Flip over and fry till its golden on both the sides.

    fry until golden

    20.Drain using a slotted ladle and remove.

    drain and remove

    21.Repeat to finish.

    repeat to finish

    Crispy and crunchy butter murukku is ready!

    butter murukku served in a wooden bowl

    Expert Tips

    • After your dough is prepared keep it covered to avoid it from drying.
    • Just use only 1 and 1/2 tablespoon of fried gram dal flour and not the entire flour we have powdered.
    • 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.
    • When you press if you don’t get a long continuous line and if it tends to break then butter is more so don’t panic – just add little rice flour, water and mix it again.
    • The murukku dough should always be soft.
    • Do not overcrowd while squeezing in hot oil.
    • Hold the murukku press safely high so that the steam from hot oil doesn’t touch your hands.
    • You need not break the murukku, it is so soft that while transferring itself it will easily break by itself.
    • You can use homemade rice flour or store bought rice flour. If using store bought rice flour you can use it as such no need to roast.

    Variations

    • You can replace fried gram dal powder with besan flour but the taste might differ.
    • For 1 cup rice flour, you can add 3 tablespoon besan flour alone skipping fried gram dal powder.
    • I added cumin seeds, you can even use sesame seeds.

    Serving & Storage

    • Serve it as a snack or with tea or coffee. Store in an airtight container to retain freshness. Need not refrigerate.

    FAQS

    1. How Butter Murukku is different from regular murukku?

    The ingredients are the main difference. While for the regular murukku we use rice flour & urad dal flour, for butter murruku we use rice flour with besan flour, fried gram dal flour & slightly more butter.

    2.Why is my murukku not crisp?

    Before adding the murukku to oil make sure oil is hot enough to fry. Oil should be at the right temperature not smoky hot or not too low. Frying the murukku at correct oil temperature is the key to get perfect crispy murukku. You can first check by dropping a pinch in oil, if it rises immediately then your oil is ready. If it browns immediately then oil is too hot, so you should lower flame then proceed frying.

    3. Which oil should I use for deep fry?

    Generally we use refined oil for deep frying. However you can use groundnut oil or coconut oil if you prefer the healthier option.

    4. Can I make Pacha (Raw) Murukku with this recipe?

    Murukku is also meant to eaten raw – and this recipe is no exception. Be cautious that one should not consume more than one handful, as it is not fully boiled and hence over consumption will lead to indigestion.

    5. I do not have star mold – Can I still make this recipe?

    Yes, except that the starry / thorny touch of the murukku will be missing. We can make this in our regular murukku shape and consume, the taste will be the same. In shops it looks like this so I used the same star press for this butter murukku.

    6.Why is my murukku drinking too much oil?

    If the oil temperature is too low and if you try to fry the murukku at that time, then it will become soggy not crisp and drink too much oil. Another reason is if the dough is little loose also the murukku will drink too much oil.

    7.Why does my murukku break while pressing?

    If butter measure is more the murukku string will not be continuous and will break while pressing itself. Even if the dough is too tight or dry murukku might break.

    butter murukku in a wooden bowl

    If you have any more questions about this Butter Murukku Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Butter Murukku Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    ButterMurukku2
    Print Recipe Pin Recipe

    Butter Murukku Recipe

    Butter Murukku is a crispy and crunchy savory snack prepared for special occasions. Butter Murukku is an easy melt in the mouth murukku which is  very popular especially in South India. Learn to make Butter Murukku with step by step pictures and video.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Servings2
    AuthorSharmilee J

    Ingredients

    • 1 cup rice flour
    • 2 tablespoon besan flour
    • 1 and 1/2 tablespoon fried gram dal flour
    • 1 tablespoon butter in room temperature
    • 1/2 teaspoon cumin seeds to taste
    • salt
    • water as needed
    • oil to deep fry

    Instructions

    • Take fried gram dal, I took around 1/4 cup.
    • Grind it to a fine powder.
    • Transfer to a sieve.
    • Sieve well. Discard the remains.
    • Measure 1 and 1/2 tablespoon of this flour and set aside. You can use the rest for other recipes.
    • .To a mixing bowl add 1 cup rice flour,1 tablespoon besan flour, 1 and 1/2 tablespoon fried gram dal flour, 1 tablespoon butter, 1/2 teaspoon cumin seeds and required salt to taste.
    • Now add water little by little.
    • Gather and mix well. Do not knead. Mix and gather to form a soft dough.
    • Make logs and keep it ready.
    • Keep everything ready. Grease the murukku mould with oil.
    • Keep your star press ready.
    • Fill it with the dough. Do not fill it the rim – I was a bit lazy to again open and fill so filled it till the rim haha but still no harm. Press to check and see.
    • Heat oil – oil should be hot but not smoking hot. First try by adding a pinch of the dough. If it rises immediately, then oil temperature is perfect. But it should not rise up very quickly if so then oil is too hot, so lower the flame and start after few mins.
    • Hold the murukku press directly on top of oil and press over hot oil. Do not overcrowd. If the string breaks then it means the dough is too tight so sprinkle little water, mix well and try again. Another reason is if butter is more the murukku will break and will not give continuous strings. Do in batches.
    • Do not disturb for few seconds after that flip over and fry. Flip over and fry to get the murukku fried evenly. Fry in medium flame. If oil temperature is not perfect either the murukku will drink more oil or it will brown faster not cooking inside resulting in not so crispy murukku.
    • Flip over and fry till its golden on both the sides.
    • Drain using a slotted ladle and remove.
    • Repeat to finish and Enjoy Murukku!

    Video

    Notes

    • After your dough is prepared keep it covered to avoid it from drying.
    • Just use only 1.5 tablespoon of gram flour and not the entire flour we have powdered.
    • 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.
    • When you press if you don’t get a long continuous line and if it tends to break then butter is more so don’t panic – just add little rice flour, water and mix it again.
    • The murukku dough should always be soft.
    • Do not overcrowd while squeezing.
    • Hold the murukku press safely high so that the steam from hot oil doesn’t tough your hands.
    • You need not break the murukku, it is so soft that while transferring itself it may break.
    • You can use homemade rice flour or store bought rice flour. If using store bought rice flour you can use it as such no need to roast.
    Nutrition Facts
    Butter Murukku Recipe
    Amount Per Serving (100 g)
    Calories 440 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 4g25%
    Trans Fat 0.3g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Cholesterol 15mg5%
    Sodium 1992mg87%
    Potassium 183mg5%
    Carbohydrates 72g24%
    Fiber 3g13%
    Sugar 2g2%
    Protein 8g16%
    Vitamin A 187IU4%
    Vitamin C 0.04mg0%
    Calcium 21mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Filed Under: Diwali, Diwali Savoury Snacks, Gokulashtami, Gokulashtami main, Murukku Recipes, Must Try Snacks, RandomPosts, Recent Posts

    Reader Interactions

    Comments

    1. Veena Theagarajan

      August 25, 2013 at 4:41 am

      So crunchy and yummy murukku

      Reply
    2. AparnaRajeshkumar

      August 25, 2013 at 4:42 am

      OMG ! This happened to my co sister ! she asked me about thattai recipe ! once she finished ! she has last few dough so she tried the ball size seedai ! the same disaster happened to her ! So pls pls Pls ! be careful when it comes oil Esp festive time !

      Butter murukku looks crispy !

      Reply
    3. Muthukaruppi Meyyappan

      August 25, 2013 at 5:21 am

      Hi Sharmi
      Once I tried this thattai recipe…everything went so fine up to shaping the thattais… Once I fried it was too soggy…it was not at all crisp… I donno what went wrong.. Can u pls help me?

      Reply
      • SHARMILEE J

        August 26, 2013 at 1:09 am

        It should be patted thin else it will become soggy….please ready my notes section for tips.

        Reply
        • rajesh

          September 07, 2017 at 5:09 pm

          thank a lot for your suggesstions

          Reply
    4. Muthukaruppi Meyyappan

      August 25, 2013 at 5:22 am

      By the way ur murukku is so crisp….luv it

      Reply
    5. uma shankar

      August 25, 2013 at 10:11 am

      Looks perfect!

      Reply
    6. Manjula Bharath

      August 25, 2013 at 12:14 pm

      wow wow butter murukku looks so so crispy and delicious 🙂

      Reply
    7. Savitha Ganesan

      August 25, 2013 at 2:48 pm

      Beautifully done murukku.love the pictures as usual.

      Reply
    8. Muthukaruppi Meyyappan

      August 25, 2013 at 5:04 pm

      Hi Sharmi
      Read the below note just now…it says don't leave harsh comments else those will be deleted… If u accept the nice comments then u have to accept those bad comments also open heartedly

      Reply
      • SHARMILEE J

        August 26, 2013 at 1:08 am

        If its a genuine one I am sure publishing it….there is sure diff between bad and harsh comments….There is lot of hard work put in right from cooking, arranging, composing a shot and finally editing before I present it here….you can understand the pain only when its felt.

        Reply
    9. Muthukaruppi Meyyappan

      August 25, 2013 at 5:04 pm

      It was just an opinion that's all

      Reply
    10. sujishekar

      August 25, 2013 at 8:27 pm

      Thank GOD ! Its scary. I am planning to try this. Thank you 🙂

      Reply
    11. tinku shaji

      August 26, 2013 at 3:42 am

      Murrukku has come out so well. Loved the golden fried murukku.. Send me some Sharmi 🙂

      Reply
    12. Raks anand

      August 26, 2013 at 6:23 am

      Looks tempting, I am big fan of store bought butter murukku but havenot tried at home. Lovely pics with coffee and books

      Reply
    13. Unknown

      August 27, 2013 at 3:50 pm

      Sharmi – I tried this today, & it came out really well.. I took your experience very seriously & decided to discard the left over maavu 🙂 Thanks Sharmi.. Kids are happy with the muruku 🙂

      Reply
    14. Unknown

      August 28, 2013 at 5:24 am

      I am not able to get the difference betweeen besan and gram flour. Both of them are called kadala maavu, right?

      Reply
    15. Geetha Vinod

      August 29, 2013 at 10:56 am

      Dear Sharmi,

      Tried your recipe for Butter Murukku for Gokulashtami yesterday. Came out really crisp and tasty. My family loved it. Also I must say, the photographs are too good.
      Keep up the good work. Looking forward to learning more from you.

      Reply
    16. Thava

      August 31, 2013 at 4:39 pm

      Sharmi, I should be very thankful to you. I tried your butter murukku and nada and it came out very crisp and tasty. Everyone liked it..Thank you so much.

      Reply
    17. natarajan yesodha

      September 25, 2013 at 7:11 pm

      hi i tried this today and it came out really well this is the first time i am making muruku and it was fabulous thanks a lot sharmi

      Reply
    18. natarajan yesodha

      September 25, 2013 at 7:14 pm

      hi sharmi this is first time i am making muruku in my life and it came out very well thanks a lot i hubby loved it and my daughter 2years old she too loved it i made it as u made without adding spice thanks a loooooooooooooooooooooooot

      Reply
      • Suchi Sm

        October 22, 2013 at 4:20 pm

        Hi sharmi… did u use raw rice flour or boiled rice flour…also is it possible to do this murruku with puttu mavu…

        Reply
      • SHARMILEE J

        October 23, 2013 at 2:11 pm

        It is raw rice….yes you can make this murukku using readymade idiyappam flour

        Reply
    19. Lavanya Subramanian

      October 23, 2013 at 11:01 pm

      Hi Sharmi,

      Can I omit the besan flour if I dont have any or is there any substitute for the besan flour that I can use?

      Reply
      • SHARMILEE J

        October 24, 2013 at 2:28 am

        May be you can try replacing roasted gram flour itself for besan flour….Hope this helps!

        Reply
    20. Prabha Krishna

      October 31, 2013 at 11:08 am

      Cold water or warm water – what should be used to mix the dough?

      Reply
    21. Shailaja A P

      September 06, 2015 at 12:07 pm

      Good evening, you're blog is too good, every day once i browse you're blog to see any new one posted, good job keep it up

      Reply
    22. Unknown

      November 14, 2015 at 1:50 pm

      Hi Sharmi, I made this today. Came out very well. I could not make whole round ones since it broke in between. Anyway texture was awesome. Thanks.

      Reply
    23. Sonia Stalance

      December 26, 2015 at 5:06 pm

      I love your blog, its amazing! My mom used your recipe & the Murukku's came out really well, I'm enjoying them 🙂 You're really doing a great job, I appreciate it & I love your photography skills. Please can you post the recipe for Rose Cookies? 🙂

      Reply
    24. Sonia Stalance

      December 27, 2015 at 8:17 am

      I'm sorry for troubling u, but can u plz post the recipe for Adhirasam? 🙂

      Reply
    25. Andy Tan Jun Hsiung

      December 09, 2016 at 1:10 pm

      What is maida? I tried a lot of recipes but failed.

      Reply
      • SHARMILEE J

        January 04, 2017 at 5:12 am

        It is white flour which we use to make cakes and cookies

        Reply
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