Butter murukku
5 Jan 2018
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Background
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
- 2 cups rice flour
- 2-3 Tbsp fried gram flour
- ¼ cup chickpea flour
- 2 Tbsp unsalted soft butter
- Salt to taste
- Water
- Oil for deep frying
- 1 tsp cumin seeds
- A pinch asafetida
Instructions
- 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.
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