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…
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Servings: 250 grams
- 3 cups Rice Flour 1 cup = 250 ml
- 1 tbsp Roasted Gram Flour (Pottukadalai Mavu)
- 1/2 cup Gram Flout (Besan)
- 2 tbsp Butter
- 1 tsp Cumin Seeds
- 1/4 tsp Asafoetida (Asafetida / Hing)
- 1 tsp Salt (Adjust to your Taste)
- Cooking 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
Serving: 100g | Calories: 564kcal | Carbohydrates: 49g | Protein: 5g | Fat: 38g | Cholesterol: 31mg | Sodium: 630mg