Check other muruku recipes here :
1.Thenkuzhal murukku
2.Pottukadalai Murukku
3.Maida Mullu Murukku
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.
Method:
- 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.
My Notes:
- 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.
So crunchy and yummy murukku
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 !
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?
It should be patted thin else it will become soggy….please ready my notes section for tips.
thank a lot for your suggesstions
By the way ur murukku is so crisp….luv it
wow, luks crunchy and yummy!!!
http://raaazzzfoodlove.blogspot.in/
Looks perfect!
wow wow butter murukku looks so so crispy and delicious 🙂
Beautifully done murukku.love the pictures as usual.
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
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.
It was just an opinion that's all
Thank GOD ! Its scary. I am planning to try this. Thank you 🙂
Murrukku has come out so well. Loved the golden fried murukku.. Send me some Sharmi 🙂
Looks tempting, I am big fan of store bought butter murukku but havenot tried at home. Lovely pics with coffee and books
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 🙂
I am not able to get the difference betweeen besan and gram flour. Both of them are called kadala maavu, right?
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.
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.
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
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
Hi sharmi… did u use raw rice flour or boiled rice flour…also is it possible to do this murruku with puttu mavu…
It is raw rice….yes you can make this murukku using readymade idiyappam flour
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?
May be you can try replacing roasted gram flour itself for besan flour….Hope this helps!
Cold water or warm water – what should be used to mix the dough?
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
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.
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? 🙂
I'm sorry for troubling u, but can u plz post the recipe for Adhirasam? 🙂
What is maida? I tried a lot of recipes but failed.
It is white flour which we use to make cakes and cookies