Butter murukku is a popular tasty savory snack in many sweet stalls/bakeries. Butter gives the best taste and texture to the murukku. Easy instant murukku recipe without any roasting and soaking. It is a popular tea-time/coffee-time South Indian snack recipe. Simple tasty crispy and crunchy snack recipes are also widely prepared during festive seasons like Diwali/ Deepavali, Ganesh Chaturthi, Krishna Jayanthi / gokulashtami / Janmashtami, karthigai, etc. This is one such no-fail murukku recipe.
Should I make rice flour at home for murukku?
Traditionally murukku is made after grinding rice. But to make it fast, I have used store-bought rice flour. Choose a fine rice flour for the best results. Idiyappam flour can also be used for murukku. Instant homemade crispy mullu murukku without compromise in taste.
Should I measure pottukadalai or pottukadalai powder?
The measurement of rice flour is proportional to the roasted gram flour, not the roasted gram. For best crispy tasty butter pottukadalai murukku always grind roasted gram to fine powder, measure and add
Should I roast pottukadalai?
No, you need not roast pottukadalai for the murukku. Grind the roasted gram into a fine powder and use it as-is for the murukku.
Should I sieve besan flour?
Always use lump-free fine Besan flour. As besan flour with lumps might get stuck in the murukku achu.
Can I skip sesame seed?
I have used white sesame seeds for extra flavor. Instead, you can use black sesame seeds, carom seeds, or cumin seeds according to your preference.
Murukku maker for butter murukku
Can I add extra butter for murukku?
The amount of butter mentioned in the recipes yields the best crunchy yet melt-in-mouth bakery-style mullu murukku. Avoid adding more butter as it will affect the murukku texture.
What should be the consistency of butter murukku dough?
Tight dough makes it difficult to press through the mold, it will cause murukku to break while it is pressed through the murukku press. Also, murukku might turn hard. Dough with too much water, murukku will absorb a lot of oil while frying. Make the right consistency pliable crack free dough
How to check if the oil is at the right temperature?
Check the oil temperature by adding a small piece of the dough. If the dough comes up gradually on top without changing color, the oil is at the right temperature. If it comes up too quickly (turning brown) then the oil is too hot. Simmer and adjust to the right temperature. If it settles down at bottom of Kadai or comes up very slowly, the oil is not hot enough, so increase the heat.
Shelf Life for murukku
Murukku stays fresh and crispy for up to 2 weeks. Always store in a clean airtight container. I prefer to keep them in stainless dhabba. Let the murukku cool completely then close with the lid.
How to achieve the cream color (half white)murukku?
Roasted gram gives an amazing cream color to the murukku. If you are making a large quantity of murukku make the dough in batches to avoid browning. If the dough is kept for a long time murukku will turn brown. Also, avoid heating the oil too high as it might affect the murukku color and taste.
Can I add chili powder?
Traditionally butter murukku is prepared without chilli powder to retain the color and taste. However, you can add fine chilli powder/ pepper powder according to your taste.
Butter murukku recipe
AFTER SCHOOL SNACKS IN TMF BAKED INDIAN SNACKS IN TMF FILTER COFFEE WITHOUT CHICORY See more Savory bakshanam recipes
Recipe card
Ingredients:
1 cup rice flour, fine 1 + 1/2 tablespoon ground pottukadalai maavu | split dalia flour 3 tablespoon softened room temperature butter 1 + 1/2 tablespoon besan flour, fine 1/2 teaspoon sesame seed Required Salt Oil to fry
How to make butter murukku with step by step pictures
Firstly fine powder the pottukadalai in a small mixie jar Secondly, heat oil in a deep pan for frying murukku
Meanwhile, prepare the dough. In a wide mixing plate add rice flour, ground pottukadalai flour, besan flour, salt, sesame seeds, and hing; mix well
Add softened butter and mix well
Gradually add water little by little until you form a pliable dough (smooth, non-sticky, crack-free dough)
Cover the dough with a damp cloth or damp kitchen towel Furthermore, take 1-star achu to the murukku press Grease the murukku maker with some oil. This prevents the dough from sticking to the mold
Pinch a portion of the dough, roll, and place the dough inside the maker Furthermore, place the other part of the murukku press on top of it Make sure oil is hot enough by dropping a small piece of dough, it should come up in a few seconds
Carefully press murukku in hot oil. Alternatively, you can also press murukku in a greased ladle and fry murukku. Avoid crowding the oil. Based on the pan width fry murukku
After adding the murukku, avoid flipping them immediately with the slotted ladle Initially, the oil turns frothy Let the froth subsides, flip over the murukku, and fry on the other side. . To make butter thool murukku you can break the murukku after flipping.
Once the sizzling sound stops, and bubbles reduce carefully remove using a slotted ladle and drain excess oil out. Place it on a colander covered with an absorbent tissue paper/ kitchen towel
After the murukku is cool store it in an airtight container
