Butter murukku
Murukku are very light, crunchy evening snack and go well with hot tea.If you are a beginner, you may find it difficult to shape the murukku to spiral as the texture of butter murukku dough is different. As we press the dough from a mould the murukku just breaks off and that’s how the dough yields light butter murukku.
Ingredients
Method
- Mix together rice flour, fried gram flour, chickpea flour, salt, asafetida, cumin seeds and butter.
- Add water as needed and mix together to form a smooth dough.
- Heat oil in a deep bottomed pan. Check if the oil is hot enough to fry murukku.
- To test add small piece of dough to the hot oil. if the dough raises to the top the oil is hot enough to fry.
- Grease the murukku maker and put on the star plate. Fill the mould with enough dough and press in the hot oil.
- Fry evenly stirring often. When they turn golden, drain them on a kitchen tissue. Repeat the process until the dough is done.
- Cool and store in an airtight jar.