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    Home » Recipes » Snacks

    Butter murukku recipe | Easy Diwali snacks

    October 12, 2014 by Raks Anand 43 Comments / Jump to Recipe

    Butter murukku is one of the popular snacks in Tamil Nadu loved majorly by many prepared during festivals. Step by step photos.

    butter murukku recipe
    Butter murukku

    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.

    Jump to:
    • About
    • Related posts
    • Recipe card
    • Stepwise photos

    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.

    butter murukku
    Butter murukku, kids favorite

    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.

    Related posts

    • Peanut murukku recipe
    • Easy wheat flour murukku recipe
    • Thengai paal murukku recipe
    • Besan murukku recipe

    Recipe card

    butter murukku recipe
    Print Pin
    5 from 3 votes

    Butter murukku recipe

    Butter murukku is one of the popular snacks in Tamil Nadu loved majorly by many prepared during festivals. Step by step photos.
    Course Snack
    Cuisine Indian, South Indian
    Prep Time 10 minutes
    Cook Time 20 minutes
    Servings 1.5 cups
    Cup measurements

    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
    Prevent your screen from going dark

    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.
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    Stepwise photos

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

    1-powder pottukadalai

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

    2-sieve

    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.

    3-rub, make dough

    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.

    4-star holed plate, squeeze

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

    5-cook

    6. Drain in paper towel and cool down completely before storing in an airtight container.

    6-drain

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

    easy butter murukku

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    • Sabudana vada recipe | Navratri Vrat ka khana
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    • Ammini kozhukattai recipe | Ganesh chaturthi recipes

    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 05, 2015 at 5:41 pm

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

      Reply
      • Lakshmi

        November 03, 2021 at 4:48 pm

        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!

        Reply
        • Raks Anand

          November 04, 2021 at 8:35 pm

          Thank you for your feedback 🙂

          Reply
    6. Raks anand

      August 05, 2015 at 5:45 pm

      Yes sure

      Reply
    7. dibby

      August 09, 2015 at 2:46 am

      Can I use cornflour instead of rice flour ?

      Reply
    8. Raks anand

      August 09, 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 05, 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 05, 2015 at 1:05 am

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

      Reply
    13. Divs

      November 07, 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 09, 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 01, 2016 at 12:36 pm

      shall i use ghee instead of butter ?

      Reply
    17. Raks anand

      March 01, 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 05, 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
    35. Sangeetha Srinivasan

      October 31, 2021 at 11:28 am

      5 stars
      Excellent fool proof recipe. I am trying this for the first time. . Thanks

      Reply
      • Raks Anand

        October 31, 2021 at 11:04 pm

        Thank you so much 🙂

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

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    Summer recipes

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