Butter murukku is one of the popular snacks in Tamil Nadu loved majorly by many prepared during festivals. Step by step photos.
This is made during festival times especially for Diwali and Gokulashtami.
Also please do check my Millet butter murukku recipe in my website, which turns equally good.
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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 snack, 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.
Because, at our home the ratio is totally different. Mom adds rice flour less than these and the other flours 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
About
Murukku is basically a crispy, crunch deep fried savory snack, with rice flour as main ingredient.
It is named so because it means twisted in Tamil. Along with rice flour the other ingredients added in smaller ratio decides what variety of murukku it is.
In butter murukku, as name indicates, butter is main flavor apart from other flours like Gram flour (besan).
Though generally it is twisted, this is particularly made/ sold as short pieces.
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Recipe card
Butter murukku recipe
Ingredients
- 1 cup Rice flour – 1 cup
- 1.5 tablespoon Gram flour Besan/ kadalai mavu
- 1.5 tablespoon Pottu kadalai maavu roasted gram dal flour/ Chutney dal flour
- 2 teaspoon Butter softened
- 1 teaspoon Cumin seeds or Sesame seeds
- ⅛ teaspoon Asafoetida
- Salt – As needed
- Oil – To deep fry
Instructions
- Powder pottu kadalai firstly in a mixer. You can powder and keep more than needed, later use for other murukkus.
- Sieve it to eliminate the coarse particles. After that, 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 your 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.
Stepwise photos
1. Powder pottu kadalai in a mixer. You can powder and keep more than needed, later use for other murukkus.
2. Sieve it to eliminate the coarse particles. Place all the ingredients in a mixing bowl.
3. 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.
4. 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.
5. Stir in between to flip it and cook both sides, cook until the bubbles and shh… sound ceases.
6. Drain in paper towel and cool down completely before storing in an airtight container.
Makes a best snack for tea/ coffee time. Is it not tempting? 🤩
I prepared its taste yummy I am waiting for diwali specails
Always favorite… Lovely it looks
Do I need to dry roast the rice flour for all the murukku recipes you have given?thanks.
Yummy murukku… I tried this today and it came out crunchy and yummy. Thanks raks for this easy recipe.
hi,
can i use store bought rice flour for this recipe?
Your measure to are so right, the Murukku came out super! The best part was, I did not have to go to the mill! Thanks!
Thank you for your feedback 🙂
Yes sure
Can I use cornflour instead of rice flour ?
I don't think we can replace rice flour with corn flour. It has to be coarse.
how hot should the oil be?
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.
You can soak, dry, and grind rice. This one is better than store bought rice flour. Just an opinion 🙂
Thank you for such a yummy and easy recipe 🙂 🙂 Gonna try this!!
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??
Like your name your receipes too rocks! I have tried two receipe of yours came out awesome!!
I tried this recipe and turned out good,Your recipes are awesome.Continue your work and All the best.
shall i use ghee instead of butter ?
Will not be this much golden, will turn slightly darker than this, but yes, you can try.
Made this today. Oh my god..they are so addictive. Thanks Raks 🙂
Hi, could you pls let me know the grams equivalent of 1 cup rice flour used in the recipe?
Hi,how much is 1 cup of rice flour in gms? Usually, it is 125gms. Have u used the same amount in ur recipe?
Approx 160 gm. MY 1 cup cup holds 240 ml liquid
What is the rice flour brand that you use
I have used baba brand idiyappam flour, you can use any readymade rice flour that is very fine, not coarse.
Sometimes a batch of murruku seems to burst in oil? Do you know why
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 🙂
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
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
You can skip it.
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.
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
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.
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 🙂
Many thanks Raji
Your recipe is a great hit!! I hv shared your page with my friends and sure enough it is thumbs up!!
Wow, thank you for your prompt feedback.
Hi Raji,
Please let me know if roasted raw rice flour can be used.
Regards,
Karthika
You mean slightly roasted? If yes, fine. if it is brown roasted then no.
I tried this recipe yesterday. But my thing is little hard. not soft . why it so?
Murukku turns hard if it is not cooked inside. Did you make sure it is fried throughly?
Excellent fool proof recipe. I am trying this for the first time. . Thanks
Thank you so much 🙂