Butter murukku is a crisp, buttery South Indian snack made with rice flour, roasted gram flour and butter. It is one of the popular festival snacks prepared across India, mainly during Diwali, Krishna Jayanthi and Ganesh Chaturthi. With simple flours available, this is a beginner friendly recipe with detailed photo.
You can prepare this for Deepavali and gifting purpose, or as a tea time snack for your family.
Also please do check my Millet version of the recipe and besan chakli recipe in my website.
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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 keep 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 snack shops, it could be something else. 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 this recipe, 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. Check out the other murukku recipes from Rak's kitchen
About Butter murukku
Murukku is a traditional depp-fried savoury snack from India, particularly popular in South India. The word murukku means 'twisted' in Tamil, referring to its traditional shape. So its venna murukku translated to Butter murukku.
Butter murukku is called benne murukku in Karnataka, benne means butter. You may also come across names such as Butter chakli / Benne chakli.
The recipe can also vary from one family to another. Some version use urad dal flour, while others use roasted gram flour, different proportions of rice flour. Even small changes in the flour ratio can affect the taste, colour and crispiness.
In my version I use roasted gram flour (pottukadalai flour) with rice flour and butter with little besan. I had been seeing readers searching for "Butter murukku recipe Raks Kitchen" on Google for long time, so finally got around to posting my version with step-by-step photo.
Butter murukku Ingredients
- Rice flour - Main ingredient, crispy texture. I prefer to use idiyappam flour as it is processed flour and gives best results.
- Gram flour - Besan/ kadalai maavu - For binding, flavour, taste
- Pottu kadalai maavu - Roasted gram dal flour/ Chutney dal flour - for light texture
- Butter - Main ingredient for the authentic flavour, melt in mouth texture
- Cumin seeds or Sesame seeds - for flavor
- Asafoetida - Main flavor in the murukku
- Salt to taste
- Oil - To deep fry
Stepwise photos
1. Powder pottukadalai 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. 1 cup Rice flour, 1.5 tablespoon roasted gram dal flour (pottukadalai flour), 1.5 tablespoon gram flour,
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 in hot oil using the star shaped plate in the press. I used 3 star mold 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?
Variations
Add a little red chili powder for extra heat but this is meant to be mild without spice.
Use millet flour instead of rice flour.
Top tips
The consistency of the dough is important. Very soft dough can absorb excess oil, while a very tight dough can be difficult to press and may break as you squeeze.
The oil should be properly heated, temperature should be maintained in medium heat while frying so that murukku cook evenly and turn crisp.
Make sure the roasted gram is ground into a fine powder and sieved well. Otherwise the texture won't be crisp and takes long time to cook, retains oil.
Do not add too much butter, the murukku dissolves in oil.
Shelf life
Store in airtight container and enjoy upto 20 days at room temperature. Can last longer if refrigerated.
Related posts
- Peanut murukku recipe
- Easy wheat flour murukku recipe
- Thengai paal murukku recipe
- Besan murukku recipe
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
- 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.
ambika says
I prepared its taste yummy I am waiting for diwali specails
Thava says
Always favorite... Lovely it looks
Diyaa Rukshi says
Do I need to dry roast the rice flour for all the murukku recipes you have given?thanks.
Lavanya N says
Yummy murukku... I tried this today and it came out crunchy and yummy. Thanks raks for this easy recipe.
Zeeshma Rashmi says
hi,
can i use store bought rice flour for this recipe?
Lakshmi says
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!
Raks Anand says
Thank you for your feedback 🙂
Raks anand says
Yes sure
dibby says
Can I use cornflour instead of rice flour ?
Raks anand says
I don't think we can replace rice flour with corn flour. It has to be coarse.
Unknown says
how hot should the oil be?
Raks anand says
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.
GK says
You can soak, dry, and grind rice. This one is better than store bought rice flour. Just an opinion 🙂
Rajalakshmi PazhaniSubramaniam says
Thank you for such a yummy and easy recipe 🙂 🙂 Gonna try this!!
Divs says
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??
Srividhya Ramanan says
Like your name your receipes too rocks! I have tried two receipe of yours came out awesome!!
Rajeshwari Arun says
I tried this recipe and turned out good,Your recipes are awesome.Continue your work and All the best.
Jeejesh says
shall i use ghee instead of butter ?
Raks anand says
Will not be this much golden, will turn slightly darker than this, but yes, you can try.
Lakshmi Canteen @ Koppa says
Made this today. Oh my god..they are so addictive. Thanks Raks 🙂
Lydia Rajasekaran says
Hi, could you pls let me know the grams equivalent of 1 cup rice flour used in the recipe?
Leela Kalikutty says
I tried the recipe exactly as stated and the murukku came out crispy and crunchy. My family loved it. Thanks for the perfect recipe.
Raks Anand says
Thank you for your feedback 🙂
Lydia Rajasekaran says
Hi,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 says
Approx 160 gm. MY 1 cup cup holds 240 ml liquid
Naga says
What is the rice flour brand that you use
Raks anand says
I have used baba brand idiyappam flour, you can use any readymade rice flour that is very fine, not coarse.
'soul'emnly says
Sometimes a batch of murruku seems to burst in oil? Do you know why
Raks anand says
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 🙂
Rini Siyan says
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
Rini Siyan says
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
Raks anand says
You can skip it.
Deepa says
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.
Raks Anand says
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
Nargis says
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.
Raks Anand says
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 🙂
Nargis says
Many thanks Raji
Geethu says
Your recipe is a great hit!! I hv shared your page with my friends and sure enough it is thumbs up!!
Raks Anand says
Wow, thank you for your prompt feedback.
Karthika says
Hi Raji,
Please let me know if roasted raw rice flour can be used.
Regards,
Karthika
Raks Anand says
You mean slightly roasted? If yes, fine. if it is brown roasted then no.
karpagam says
I tried this recipe yesterday. But my thing is little hard. not soft . why it so?
Raks Anand says
Murukku turns hard if it is not cooked inside. Did you make sure it is fried throughly?
Sangeetha Srinivasan says
Excellent fool proof recipe. I am trying this for the first time. . Thanks
Raks Anand says
Thank you so much 🙂