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
- Potato murukku
- Thenkuzhal murukku
- Kai murukku
- Wheat flour murukku
- Ring murukku
- Magizhampoo murukku
- Mini cashew murukku
- Pottukadalai murukku
Butter murukku recipe
Prep Time: 10 mins | Cook time: 25 mins | Serves: 4
Ingredients
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
- Powder pottu kadalai in a mixer. You can powder and keep more than needed, later use for other murukkus.
- Sieve it to eliminate the coarse particles. Place all the ingredients in a mixing bowl.
- 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.
- 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.
- Stir in between to flip it and cook both sides, cook until the bubbles and shh… sound ceases.
- Drain in paper towel and cool down completely before storing in an airtight container.
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? 🤩
ambika
October 12, 2014 at 4:18 pmI prepared its taste yummy I am waiting for diwali specails
Thava
October 13, 2014 at 4:30 amAlways favorite… Lovely it looks
Diyaa Rukshi
October 19, 2014 at 7:29 amDo I need to dry roast the rice flour for all the murukku recipes you have given?thanks.
Lavanya N
January 14, 2015 at 1:39 amYummy murukku… I tried this today and it came out crunchy and yummy. Thanks raks for this easy recipe.
Zeeshma Rashmi
August 5, 2015 at 5:41 pmhi,
can i use store bought rice flour for this recipe?
Raks anand
August 5, 2015 at 5:45 pmYes sure
dibby
August 9, 2015 at 2:46 amCan I use cornflour instead of rice flour ?
Raks anand
August 9, 2015 at 3:00 amI don't think we can replace rice flour with corn flour. It has to be coarse.
Unknown
September 27, 2015 at 11:49 pmhow hot should the oil be?
Raks anand
September 27, 2015 at 11:58 pmTo 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.
GK
November 5, 2015 at 1:05 amYou can soak, dry, and grind rice. This one is better than store bought rice flour. Just an opinion 🙂
Rajalakshmi PazhaniSubramaniam
November 5, 2015 at 1:05 amThank you for such a yummy and easy recipe 🙂 🙂 Gonna try this!!
Divs
November 7, 2015 at 4:31 amCan 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??
Srividhya Ramanan
November 9, 2015 at 2:12 pmLike your name your receipes too rocks! I have tried two receipe of yours came out awesome!!
Rajeshwari Arun
February 21, 2016 at 1:26 amI tried this recipe and turned out good,Your recipes are awesome.Continue your work and All the best.
Jeejesh
March 1, 2016 at 12:36 pmshall i use ghee instead of butter ?
Raks anand
March 1, 2016 at 12:39 pmWill not be this much golden, will turn slightly darker than this, but yes, you can try.
Lakshmi Canteen @ Koppa
July 5, 2016 at 4:26 amMade this today. Oh my god..they are so addictive. Thanks Raks 🙂
Lydia Rajasekaran
September 15, 2016 at 2:28 amHi, could you pls let me know the grams equivalent of 1 cup rice flour used in the recipe?
Lydia Rajasekaran
September 15, 2016 at 2:28 amHi,how much is 1 cup of rice flour in gms? Usually, it is 125gms. Have u used the same amount in ur recipe?
Raks anand
September 15, 2016 at 2:38 amApprox 160 gm. MY 1 cup cup holds 240 ml liquid
Naga
October 21, 2016 at 4:14 amWhat is the rice flour brand that you use
Raks anand
October 21, 2016 at 4:18 amI have used baba brand idiyappam flour, you can use any readymade rice flour that is very fine, not coarse.
'soul'emnly
October 26, 2016 at 3:05 pmSometimes a batch of murruku seems to burst in oil? Do you know why
Raks anand
October 26, 2016 at 3:18 pmIf 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 🙂
Rini Siyan
October 19, 2017 at 10:12 amPlanning to try this recipe soon. But I don't get pottukadalai here so what can I replace it with or can I omit it
Rini Siyan
October 19, 2017 at 10:12 amPlanning to try this recipe soon. But I don't get pottukadalai here so what can I replace it with or can I omit it
Raks anand
October 19, 2017 at 10:33 amYou can skip it.
Deepa
April 24, 2019 at 9:12 pmHi 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.
Raks Anand
April 25, 2019 at 10:12 amSure 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