Butter murukku is an easy diwali snack and gives a nice flavor of pottukadalai |roasted gram in the murukku. I learned this recipe for butter murukku from my friend. If you are a beginner in making murukku you can try out this easy murukku as it you can squeeze into bits in oil and no need to shape the murukku. Try out this easy recipe of murukku for Diwali 2013. Stay tuned for more easy and interesting diwali recipes coming in the next few days. Check out my full collection of diwali recipes
Before going into the post, the cute bag which I kept the murukku was gifted to me by a sweet reader of mine. Thank you so much, Aarti.
Butter murukku recipe
Crispy melt in mouth butter murukku recipe
Servings 2 cups
Ingredients
- ½ cup rice flour
- ¼ cup Gram flour | besan | kadalai maavu
- ¼ cup roastedgram flour | pottukadalai flour
- ¼ tsp cumin seeds | jeera
- 2 tbsp melted ghee or butter
- Salt as needed
- Oil for deep frying
Instructions
- Powder the roasted gram into a fine powder. No need to roast it.
- Combine the rice flour, gram flour, and roasted gram flour in a wide bowl and add the cumin seeds asafoetida, and salt.
- Melt the ghee or butter and add this to the flour. Mix nicely and evenly. Add water little by little and knead it into a pliable dough.
- Use the single-star achu and put a portion of the dough in the mould.
- Start pressing the murruku in hot oil.
- Cook till the oil sound subsides.
- Take this out from the oil and drain it in a kitchen towel.
- Always ensure that the oil is hot. You can enjoy this as a tea-time snack.
- Butter murukku is ready. This can be stored in airtight containers for a week to 10 days
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Notes
Notes:
1. If making in bulk, knead the dough in batches, else it will turn red while frying. 2. Butter murukku stays crisp in air tight container for 10 days.
1. If making in bulk, knead the dough in batches, else it will turn red while frying. 2. Butter murukku stays crisp in air tight container for 10 days.
Powder the roasted gram into a fine powder. No need to roast it.
- Combine the rice flour, gram flour, and roasted gram flour in a wide bowl and add the cumin seeds asafoetida, and salt.
- Melt the ghee or butter and add this to the flour. Mix nicely and evenly. Add water little by little and knead it into a pliable dough.
- Use the single-star achu and put a portion of the dough in the mould.
- Start pressing the murruku in hot oil.
- Cook till the oil sound subsides.
- Take this out from the oil and drain it in a kitchen towel.
- Always ensure that the oil is hot. You can enjoy this as a tea-time snack.
- Butter murukku is ready. This can be stored in airtight containers for a week to 10 days.
Notes:
- If making in bulk, knead the dough in batches, else it will turn red while frying.
- Butter murukku stays crisp in air tight container for 10 days.
lovely lovely!!!
The jute bag is really cute..lovely presentation. .yummy murukku
So Sweet!!!! Bag looks super cute!!! Super delicious snack!!! 🙂
Hi Jeyashri, The murukku looks yummy! loved the cute jute bag!! 🙂
i think the cute bag is made by u.nice work with kollam,continue ur craft work too
awesome presentation! great job Jey
Yummy Murukku n love the cute bag…
pretty jute
love the cute bag!! very nice and very traditional and festive.. and this murukku is simple and delicious!!
Sowmya
is it raw rice or boiled rice? can we get the readily available flour frm stores?
I used store bough rice flour. You can use any rice flour
love the presentation in this cute sack bag…. yummy murukku
love this murukku…nice cute bag
murukku looks delicious and love that cute bag 🙂
nice bag.. Super yummy and crunchy murukku
Crunchy and munchy murukkus and that bag looks so so beautiful..
Excellent and delicious to look at murukkus.
Deepa
Very attractive bag, i want that bag and those crispy murukkus with.
Loved that cute little bag. Crunchy and yummy murukkus
Lovely and crunchy.
So yummy crunchy murukku.. and the bag is so cute
So pretty the pouch. And the murukku is perfectly made
love that cute jute bag….murukku looks awesome…
Tried this amazing murruku came out well…:)
Thanks for sharing such a wonderful recipe….
Wishing u n ur family a very Happy and prosperous Diwali…
Luv
Kavita
Hi….I tried this today, the taste was good but the color was nit appealing…it was in browncolor not sure on the mistake I made….
Very nice recipe and so well explained as always. Love the murukku and the presentation. That cute jute bag is a show stopper.
Did I miss something or the butter murukku does not actually have butter in it?
Hi,
I made this two days back, and it was a super hit!! Thanks so much for this recipe… never tried with pottukadalai podi before !! It tasted awesome…:) Instead of ghee, I added butter to it…
Murukku looks super…and the pics really compliment it!
Where is butter in the recipe.can I use it instead of ghee
Suhasini you can very well add butter instead of ghee. The original recipe shared by my friend is like that, don't have butter
As name suggests, I have added butter….it came out very well. ..thanks for sharing such quick and easy recipe……
Hai ..I tried yesterday and it came very perfect. Which oil is perfect for frying savoury items
Thanks for trying. Generally i use sunflower oil for deep frying
I tried it and was big hit at home! Thanks jeyashri for this ready easy recipe!!