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
Video
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.