I always prefer to buy Butter murukku whenever I visit Grand sweets or Krishna Sweets. The taste of butter murukku is yummy and a bite of it makes us to have more. It is as simple to make it in home too. With the store bought rice flour, we can make this crispy snack in just few minutes. No hassle of soaking and grinding. Addition of Butter helps to get a crunchy snack but at the same time it helps to melt in our mouth. We should cook this in a low to medium flame to get the crunchy texture.
You can also refer other easy and quick Diwali Snacks for other snack varieties.
Equipments Needed
- Thenkuzhal Press and Mould
Servings: 250 grams
Calories: 564kcal
The taste of butter murukku is yummy and a bite of it makes us to have more. It is as simple to make it in home too. With [/timer]the store bought rice flour, we can make this crispy snack in just few minutes. No need for any soaking, grinding…
Print Recipe
Ingredients
- 3 cups Rice Flour 1 cup = 250 ml
- 1 tablespoon Roasted Gram Flour (Pottukadalai Mavu)
- ½ cup Gram Flout (Besan)
- 2 tablespoon Butter
- 1 teaspoon Cumin Seeds
- ¼ teaspoon Asafoetida (Asafetida / Hing)
- 1 teaspoon Salt (Adjust to your Taste)
- 2 cups Cooking Oil For Deep Frying
Instructions
- 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
Video
Nutritional Info
Nutrition Facts
Butter Murukku
Amount Per Serving (100 g)
Calories 564
Calories from Fat 342
% Daily Value*
Fat 38g58%
Cholesterol 31mg10%
Sodium 630mg27%
Carbohydrates 49g16%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
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Method:
- 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
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| Butter Murukku |
