|Preparation Time||5 mins|
|Cooking Time||1 Hour|
|Recipe Cuisine||South Indian|
|Rice Flour||3 Cups|
|Roasted Gram flour (Pottukadalai mavu)||1 tablespoon|
|Besan (Gram Flour)||1/2 Cup|
|Cumin Seeds/ Jeera||1 teaspoon|
|Oil||For Deep Frying|
- Mix the rice flour, besan, roasted gram flour and add butter, jeera, hing and salt and mix well
- Add water little by little and mix well and make it to a thick dough.
- Heat oil in a heavy bottomed pan. Test the oil by adding a pinch of dough and if it raises immediately then the oil is hot enough to fry the murukku. Take the press and close the bottom of the press with one star mould. Grease the press and mould with oil. Greasing helps to easily squeeze the dough out of the mould. Take one handful of dough and fill the murukku press and close it.
- Hold the press and mould, on the top of the oil. Gently apply force to the press squeeze out the dough out of the mould. Butter murukku will fall as broken pieces only. Adding butter makes the dough crumble. No need to panic. This is how even the shops sell the butter murukku in a crumbled pieces
- Gently turn the murukku when one side if the murukku is fried and allow it to fry the other side. Remove the fried butter murukku and place it in tissue to drain the excess oil.
- Store it in air tight container. The yummy and crispy butter murukku is ready to serve