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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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 10 people
Cuisine: Indian
Calories: 1234
Ingredients Method

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

Method
 

  1. Mix together rice flour, fried gram flour, chickpea flour, salt, asafetida, cumin seeds and butter.
  2. Add water as needed and mix together to form a smooth dough.
  3. Heat oil in a deep bottomed pan. Check if the oil is hot enough to fry murukku.
  4. 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.
  5. Grease the murukku maker and put on the star plate. Fill the mould with enough dough and press in the hot oil.
  6. Fry evenly stirring often. When they turn golden, drain them on a kitchen tissue. Repeat the process until the dough is done.
  7. Cool and store in an airtight jar.