Butter Murukku Recipe: With festive seasons around, I’m all set to make snacks and sweets. You can expect more of it in Sarah’s Kitchen in the upcoming posts.
Butter murukku is one of the popular South Indian snack and as the name goes, it disappears so easily as we munch on it. It’s an easy to make recipe and requires just few ingredients for the preparation. It’s so delicate that it breaks of easily into pieces and even if we try making into some shape, it crumbles of easily. For that reason, it’s mostly available in pieces and can be prepared by pressing the dough directly over the hot using the murukku press at an angle.
Instead of pressing the dough directly over hot oil, I’ve used the alternate method to press the dough on a flat laddle and then dropped it in the oil. I’ve shaped it the way its typically made in any South Indian Household.
1 cup rice flour
1/4 cup roasted gram flour
1 tsp sesame seeds
2 tblspn butter
pinch of hing
salt to taste
1. Dry roast the sesame seeds until they start to pop out. Keep aside.
2. Freshly grind the roasted gram flour using roasted grams/pottu kadalai/chutney dal. Keep aside.
3. Now mix all the ingredients – Rice flour, roasted gram flour, sesame seeds, butter, hing, salt. Mix well using hands until the butter is completely mixed with the flour.
4. Now add water and make it into a soft dough just like chappati dough. Keep aside
5. Heat oil in a Kadai. Oil should be hot enough so that when you drop a very small piece of dough, it should surface immediately. After the oil is hot enough, keep in medium flame.
6. Use the murukku press to make round shape on back of a flat laddle and drop it one-by-one in the hot oil.
7. Don’t flip the murukku as soon as you have dropped in the oil. Wait for the sizzling sound of the oil to slightly reduce and then flip over. And when the sizzling sound completely subsides, remove the murukkus from the oil.
8. Remove the murukkus from hot oil using a oil strainer and keep them over paper towel.
9. Keep the murukkus open while they are hot. After its completely cooled off, you can store it in airtight container.
1. You can add 2 tblspn besan flour to the murukku dough for better shape.
2. You can also add cummin seeds to the murukku dough