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Butter Murukku

Butter Murukku is a crunchy savoury snack prepared using rice flour. An easy melt in the mouth murukku which is  very popular especially in South India. 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
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, 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 dont 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 storebought rice flour. If using store bought rice flour you can use it as such no need to roast.
  •  
Nutrition Facts
Butter Murukku
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.
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