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Home » FESTIVAL RECIPES » GOKULASHTAMI RECIPES » Butter murukku recipe | Easy Diwali snacks

Butter murukku recipe | Easy Diwali snacks

October 12, 2014 by Raks Anand 39 Comments /

easy-butter-murukku

Me and Aj are big fan of butter murukku that we get in the shops. I first had butter murukku from A2B, my FIL buys this. Aj also loves this, but as of now, since few teeth fell and few shaking, he was sad that he couldn’t eat this murukku when I made this 2 weeks back. Me and my mom keeps discussing why the store bought murukku is totally different from the home made ones. Coz, at our home the ratio is totally different. Mom adds rice flour less than these and the other flour we mix with more. So the texture come different and it will be more flavorful. Also asafoetida flavor will be dominating, which we love. Later I used to think if its not rice flour what they use at the sweet shops, it could be maida. Then as I started making snacks, I realized the ratio of rice flour and the other flour is different, rice flour more means whiter and crispier murukkus. I adapted the recipe slightly from here, but changed the ratios a bit. I could see my readers search for butter murukku in Google as “Butter murukku raks kitchen” and it took so long for me to post!! Sorry about that!

Check out the other murukku recipes from Rak’s kitchen

  1. Potato murukku
  2. Thenkuzhal murukku
  3. Kai murukku
  4. Wheat flour murukku
  5. Ring murukku
  6. Magizhampoo murukku
  7. Mini cashew murukku
  8. Pottukadalai murukku

Butter-murukku-recipe

Butter murukku recipe

Recipe Cuisine: Indian  |  Recipe Category: Snacks
Prep Time: 10 mins    |  Cook time: 25 mins    |  Serves: 4

Ingredients

Rice flour – 1 cup


Besan/ kadalai mavu/ gram flour – 1 & 1/2 tblsp


Pottu kadalai maavu/ roasted gram dal flour/ Chutney dal flour – 1 & 1/2 tblsp


Butter, softened – 2 tsp


Jeera/ sesame seeds – 1 tsp


Asafoetida – 2 generous pinches


Salt – As needed


Oil – To deep fry


Method

  1. Powder pottu kadalai in a mixer. You can powder and keep more than needed, later use for other murukkus.
  2. 1-powder

  3. Sieve it to eliminate the coarse particles. Place all the ingredients in a mixing bowl.
  4. 2-sieve

  5. Rub well to mix the ingredients. Then add water to make a smooth dough. Slightly on tighter side. Not too tight, it should be easy enough to press. Reason is we want the butter murukku in strips, not long, broken strips, bite sized. So if its but dry, it breaks by itself as we squeeze. But its not a must, you can either squeeze little and use ur hands to break or squeeze long strips and break later, or even make murukku shape.
  6. 3-rub

  7. Heat oil and squeeze the murukku using the star shaped plate in the press. I used 3 stars plate to make it easy and quick. Cook in medium flame.
  8. 4-star

  9. Stir in between to flip it and cook both sides, cook until the bubbles and shh… sound ceases.
  10. 5-cook

  11. Drain in paper towel and cool down completely before storing in an airtight container.
  12. 6-drain

Notes

    • Do not over crowd while squeezing as it will result in oil drunken murukkus.
    • Holding the press while squeezing above the hot oil in an angle lets the murukku break by itself easily.
    • Hold the murukku press, safe enough high to avoid hot steam on your fingers.
    • I used amul butter (salted) but you can use unsalted as well. Do not add more than mentioned as it will dissolve in oil.
    • You can make the same with besan alone too. Add 3 tblsp besan for 1 cup rice flour.
    • I used store brought rice flour.

Makes a best snack for tea/ coffee time. Is it not tempting? 🤩
butter-murukku

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Filed Under: DIWALI SNACKS, GOKULASHTAMI RECIPES, KIDS CORNER, MURUKKU RECIPES, SNACKS

Previous Post: « Easy Pottukadalai murukku recipe
Next Post: Maa ladoo recipe / Maa laddu | Easy Diwali sweets »

Reader Interactions

Comments

  1. ambika

    October 12, 2014 at 4:18 pm

    I prepared its taste yummy I am waiting for diwali specails

    Reply
  2. Thava

    October 13, 2014 at 4:30 am

    Always favorite… Lovely it looks

    Reply
  3. Diyaa Rukshi

    October 19, 2014 at 7:29 am

    Do I need to dry roast the rice flour for all the murukku recipes you have given?thanks.

    Reply
  4. Lavanya N

    January 14, 2015 at 1:39 am

    Yummy murukku… I tried this today and it came out crunchy and yummy. Thanks raks for this easy recipe.

    Reply
  5. Zeeshma Rashmi

    August 5, 2015 at 5:41 pm

    hi,
    can i use store bought rice flour for this recipe?

    Reply
  6. Raks anand

    August 5, 2015 at 5:45 pm

    Yes sure

    Reply
  7. dibby

    August 9, 2015 at 2:46 am

    Can I use cornflour instead of rice flour ?

    Reply
  8. Raks anand

    August 9, 2015 at 3:00 am

    I don't think we can replace rice flour with corn flour. It has to be coarse.

    Reply
  9. Unknown

    September 27, 2015 at 11:49 pm

    how hot should the oil be?

    Reply
  10. Raks anand

    September 27, 2015 at 11:58 pm

    To check the oil is hot, add a pinch of dough (Do not roll, just pinch the dough and add to the oil). If it raises immediately, then the oil is ready.

    Reply
  11. GK

    November 5, 2015 at 1:05 am

    You can soak, dry, and grind rice. This one is better than store bought rice flour. Just an opinion 🙂

    Reply
  12. Rajalakshmi PazhaniSubramaniam

    November 5, 2015 at 1:05 am

    Thank you for such a yummy and easy recipe 🙂 🙂 Gonna try this!!

    Reply
  13. Divs

    November 7, 2015 at 4:31 am

    Can I add a little red chilli powder too? Also can one use a veg oil spread (the light butter varieties) that we get instead of butter??

    Reply
  14. Srividhya Ramanan

    November 9, 2015 at 2:12 pm

    Like your name your receipes too rocks! I have tried two receipe of yours came out awesome!!

    Reply
  15. Rajeshwari Arun

    February 21, 2016 at 1:26 am

    I tried this recipe and turned out good,Your recipes are awesome.Continue your work and All the best.

    Reply
  16. Jeejesh

    March 1, 2016 at 12:36 pm

    shall i use ghee instead of butter ?

    Reply
  17. Raks anand

    March 1, 2016 at 12:39 pm

    Will not be this much golden, will turn slightly darker than this, but yes, you can try.

    Reply
  18. Lakshmi Canteen @ Koppa

    July 5, 2016 at 4:26 am

    Made this today. Oh my god..they are so addictive. Thanks Raks 🙂

    Reply
  19. Lydia Rajasekaran

    September 15, 2016 at 2:28 am

    Hi, could you pls let me know the grams equivalent of 1 cup rice flour used in the recipe?

    Reply
  20. Lydia Rajasekaran

    September 15, 2016 at 2:28 am

    Hi,how much is 1 cup of rice flour in gms? Usually, it is 125gms. Have u used the same amount in ur recipe?

    Reply
  21. Raks anand

    September 15, 2016 at 2:38 am

    Approx 160 gm. MY 1 cup cup holds 240 ml liquid

    Reply
  22. Naga

    October 21, 2016 at 4:14 am

    What is the rice flour brand that you use

    Reply
  23. Raks anand

    October 21, 2016 at 4:18 am

    I have used baba brand idiyappam flour, you can use any readymade rice flour that is very fine, not coarse.

    Reply
  24. 'soul'emnly

    October 26, 2016 at 3:05 pm

    Sometimes a batch of murruku seems to burst in oil? Do you know why

    Reply
  25. Raks anand

    October 26, 2016 at 3:18 pm

    If you have a good balance of fat in the dough, you can avoid. Too smooth shape leads to bursting. So its better to have slight cracks in the murukku for steam to escape instead of building inside. Adding sesame seeds, jeera too helps in giving way for the steam to escape. This is my understanding 🙂

    Reply
  26. Rini Siyan

    October 19, 2017 at 10:12 am

    Planning to try this recipe soon. But I don't get pottukadalai here so what can I replace it with or can I omit it

    Reply
  27. Rini Siyan

    October 19, 2017 at 10:12 am

    Planning to try this recipe soon. But I don't get pottukadalai here so what can I replace it with or can I omit it

    Reply
  28. Raks anand

    October 19, 2017 at 10:33 am

    You can skip it.

    Reply
  29. Deepa

    April 24, 2019 at 9:12 pm

    Hi raji,
    If you can please post the pic of the total quantity of food prepared using the recipe. Though you have given the number of people the measurements serve, a pic may help to decide how many batches to make… its just my suggestion. Thank you.

    Reply
    • Raks Anand

      April 25, 2019 at 10:12 am

      Sure Deepa, I meant to put in cup measures. But by mistake the serving is taken from the previous post. Will update precisely when I make next time. Thank you

      Reply
  30. Nargis

    August 10, 2019 at 2:53 pm

    Hi Raji
    For 1 cup of rice flour how much salt should I put? Every time when I make butter it turns out to be too salty.

    Reply
    • Raks Anand

      August 12, 2019 at 1:17 pm

      It is hard to say the measurement as different brands have different level of saltiness. Anyhow, try 1/2 tsp and according to the taste, adjust the next time and fix it 🙂

      Reply
  31. Nargis

    August 13, 2019 at 9:24 pm

    Many thanks Raji

    Reply
  32. Geethu

    October 21, 2019 at 11:29 pm

    Your recipe is a great hit!! I hv shared your page with my friends and sure enough it is thumbs up!!

    Reply
    • Raks Anand

      October 22, 2019 at 11:49 am

      Wow, thank you for your prompt feedback.

      Reply
  33. Karthika

    October 25, 2019 at 11:22 pm

    Hi Raji,

    Please let me know if roasted raw rice flour can be used.

    Regards,
    Karthika

    Reply
    • Raks Anand

      October 27, 2019 at 6:10 pm

      You mean slightly roasted? If yes, fine. if it is brown roasted then no.

      Reply
  34. karpagam

    November 26, 2020 at 6:36 pm

    I tried this recipe yesterday. But my thing is little hard. not soft . why it so?

    Reply
    • Raks Anand

      November 26, 2020 at 11:12 pm

      Murukku turns hard if it is not cooked inside. Did you make sure it is fried throughly?

      Reply

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