Butter Murukku is a crispy and crunchy savoury snack prepared using rice flour. Butter Murukku is an easy melt in the mouth Butter Murukku which is very popular especially in South India.Butter Murukku Recipe is presented here with step by step pictures and video.
Butter Murukku is an all-time favorite snack more prominently made during Diwali & Krishna Jayanthi / Gokulashtami. It is called as benne murukku / butter chakli / venna murukku.
About Butter Murukku
Butter Murukku is popular for its melt in the mouth texture. For that reason Butter Murukku is favorite of all right from elders to kids.
I have not come across Butter Murukku in my childhood days. Like how Mysorepak became Mysorepa these days, Butter Murukku is now dominating over the regular Murukku. My best guess is that, people / chefs would have wanted a lighter murukku and invented Butter Murukku. Hence instead of Urad flour, they should have tried Besan flour (Kadala Maavu) and would have ended up in lighter version of Murukku. To make it exotic and market it commercially well they have named butter murruku – Yes butter just little more than what we use for regular murkku – and all the more besan flour,fried gram dal flour is cheaper than urad flour.
Butter Murukku is a traditional Indian snack made during festivals especially for Krishna Jayanthi. As the festival is nearing I wanted to post this easy murukku recipe. I wanted to make butter murukku the way it looked in shops so made it in pieces,but if you prefer you can make it in swirls just like I made mullu murukku.
It is an all-time favorite snack more prominently made during Diwali & Krishna Jayanthi / Gokulashtami. It is called as Benne Murukku / Butter Chakli / Venna Murukku.
Butter Murukku Ingredients
- Rice flour : It is preferred to use Rice flour made at home. However, given the busy schedule / time crunch one may even buy it from grocery stores. Check if the flour you had bought is roasted from the packet, else, dry roast rice flour for 2 mins before use.
- Besan flour : Also called as kadalaimaavu or bajji maavu in tamil is ued in this recipe.
- Fried gram flour : This is the differentiating ingredient from the regular murukku and is the reason for the soft crunchiness while the regular murukku is bit harder.
- Oil : Butter Murukku tastes better with Sesame Oil and Sunflower Oil. However those who are used to Groundnut oil in the cooking, we can use groundnut oil as well. Frying in coconut oil gives a nice aroma and taste but avoid it if you have dislike coconut oil in taste.
- Butter : Fresh butter is preferred to be used. You can use unsalted butter as I have given the recipe with salt. If using salted butter adjust salt accordingly.
Butter Murukku – My experience
Before moving to butter murukku recipe, I wanted to share my experience. Butter murukku will remain very special in my culinary experience. Here is what happened : After the success with the butter murukku I had a amla sized remaining dough, as it was very little to press I patted them like thattais and deep fried it. I was waiting to finish the dough as I was very tired…with a final pinch of dough the cashewnut me made them into balls and dropped it into oil…when I dropped the 3rd ball it blasted….OMG only now I know why people say seedai bursts. Having known that moisture in the dough shaped as balls will make them explode and having made seedai many times with no disasters it didn’t strike me at that instant causing burns on my wrist and few spots on my face too. Thank god nothing serious I am ok now. I sat down for a while then proceeded with the clicks though finished the photo session soon. But lessons learnt : don’t ever be hasty while cooking especially when handling with hot oil. Now lets move on to Butter Murukku Recipe.
Pacha (Raw) Butter Murukku : It is nothing but the murukku taken from the pan in a half boiled condition. We wait for the murukku to get golden brown colour while frying to make butter murukku. But Pacha (Raw) Murukku as the name suggests, murukku is taken out of the pan just after few seconds of frying in oil. Try this at home and kids will love it! Its my favourite and my family’s too!
Check other muruku recipes here
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Butter Murukku
Ingredients
- 1 cup rice flour
- 2 tbsp besan flour
- 1.5 tbsp fried gram dal flour
- 1 tbsp butter in room temperature
- 1/2 tsp cumin seeds to taste
- salt
- water as needed
- oil to deep fry
Instructions
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Take fried gram dal, I took around 1/4 cup.
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Grind it to a fine powder.
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Transfer to a sieve.
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Sieve well. Discard the remains.
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Measure 1.5 tbsp of this flour and set aside. You can use the rest for other recipes.
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To a mixing bowl add rice flour, besan flour, fried gram dal flour, butter, cumin seeds and required salt to taste. Mix this well first.
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Now add water little by little.
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Gather and mix well. Do not knead. Mix and gather to form a soft dough.
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Make logs and keep it ready.
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Keep everything ready. Grease the murukku mould with oil.
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Keep your star press ready.
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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.
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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.
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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.
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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.
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Flip over and fry till its golden on both the sides.
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Drain using a slotted ladle and remove.
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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 tbsp 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
Butter Murukku Recipe Step by Step
1.Take fried gram dal, I took around 1/4 cup.
2.Grind it to a fine powder.
3.Transfer to a sieve.
4.Sieve well. Discard the remains.
5.Measure 1.5 tbsp of this flour and set aside. You can use the rest for other recipes.
6.To a mixing bowl add rice flour, besan flour, fried gram dal flour, butter, cumin seeds and required salt to taste.
7.Mix this well first.
8.Now add water little by little.
9.Gather and mix well. Do not knead.
10.Mix and gather to form a soft dough.
11.Make logs and keep it ready.
12.Keep everything ready. Grease the murukku mould with oil.
13.Keep your star press ready.
14.Fill it with the dough. Do not fill it till the rim – I was a bit lazy to again open and fill so filled it till the rim haha but still no harm.
15.Press to check and see.
16.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.
17.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.
18.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.
19.Flip over and fry till its golden on both the sides.
20.Drain using a slotted laddle and remove.
21.Repeat to finish.
Expert Tips
- After your dough is prepared keep it covered to avoid it from drying.
- Just use only 1.5 tbsp 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.
Variations
- You can replace fried gram dal powder with besan flour but the taste might differ.
- For 1 cup rice flour, you can add 3 tbsp besan flour alone skipping fried gram dal powder.
- I added cumin seeds, you can even use sesame seeds.
FAQ’s
1. How Butter Murukku is different from regular Murukku?
The ingredients are the main difference. While for the regular murukku we use rice flour & urad dal flour, for butter murruku we use rice flour with besan flour, fried gram dal flour & slightly more butter.
2.Why is my murukku not crisp?
Before adding the murukku to oil make sure oil is hot enough to fry. Oil should be at the right temperature not smoky hot or not too low.Frying the murukku at correct oil temperature is the key to get perfect crispy seedais. You can first check by dropping a pinch in oil, if it rises immediately then your oil is ready. If it browns immediately then oil is too hot, so you should lower flame then proceed frying.
3. Which oil should I use for deep fry?
Generally we use refined oil for deep frying. However you can use groundnut oil or coconut oil if you prefer the healthier option.
4. Can I make Pacha (Raw) Murukku with this recipe?
Murukku is also meant to eaten raw – and this recipe is no exception. Be cautious that one should not consume more than one handful, as it is not fully boiled and hence overconsumption will lead to indigestion.
5. I do not have star mould – Can I still make this recipe?
Yes, except that starry / thorny touch of the murukku will be missing. We can make this in our regular murukku shape and consume, the taste will be the same. In shops it looks like this so I used the same star press for this butter murukku.
6.Why is my murukku drinking too much oil?
If the oil temperature is too low and if you try to fry the murukku at that time, then it will become soggy not crisp and drink too much oil. Another reason is if the dough is little loose also the murukku will drink too much oil.
7.Why does my murukku break while pressing?
If butter measure is more the murukku string will not be continuous and will break while pressing itself. Even if the dough is too tight or dry murukku might break.
Serving & Storing Suggestions:
- A handful murukku – just for serving sake. I am sure all the murukku will be over in a day or two given that we just cannot stop with one! Enjoy enjaami!
- Store in an airtight container to retain freshness. Need not refrigerate. And specifically do not keep it in the dining table as it tends to get over soon haha.
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