Millet butter murukku recipe, millet murukku

Millet butter murukku, detailed post on how to prepare millet butter murukku from scratch. I have used samai (little millet). Kuthiraivali or varagu also can be used.

Have used millets in place of rice earlier in my cooking like upma, rice, dosa, adai etc. I wanted to try dry snacks like murukku using millets for long time now, but have always had a fear that it might turn hard kadak, mudak😆.

I had samai with me, so wanted to give a try with millet to prepare snacks. Since Gokulashtami is coming up, thought of trying murukku, seedai with millet.

So started off with easy butter murukku. Until I tasted I had my fingers crossed🤞🏻. It turned out very crisp and light and delicious too.   

If you too have some hesitation trying out snacks like these with millets, no worries, go ahead and prepare. It turns out well. I am sure white millets like kuthiraivali or varagu too will give good results.

Will have to experiment with other millets like ragi or thinai. Meanwhile do try this out for Gokulashtami and let me know how you all liked it.

Make sure to use good quality millet and wash before soaking and after soaking well to eliminate any impurities.

Print Pin

5 from 2 votes

Millet butter murukku recipe

Millet butter murukku, detailed post on how to prepare millet butter murukku from scratch. I have used samai (little millet). Kuthiraivali or varagu also can be used.

Course Snack

Cuisine Indian, South Indian

Prep Time 20 minutes

Cook Time 20 minutes

Soaking time 3 hours

Servings 3 cups

1x2x3x

Cup measurements

Ingredients

• 1 cup Little millet samai
• 1.5 tablespoon Gram flour
• 1.5 tablespoon Pottukadalai flour
• 1 tablespoon Butter softened
• 1 teaspoon Cumin seeds
• ¼ teaspoon Asafoetida
• Salt - as needed
• Oil - to deep fry

Cook ModePrevent your screen from going dark

Instructions

• Wash millet well 3 times, soak for minimum 3 hours.
• Once done, again wash thoroughly and drain water in a metal strainer.
• Spread over a clean cotton kitchen towel for 15 mins. Give a spread in between.
• Transfer the millet to mixie and powder finely. I sieved at this stage once.
• Transfer the millet flour to a pan and roast in medium flame until steam rises well. You should be able to draw a line easily with the flour.
• Sieve again, gently break lumps if any.
• Take 1 cup of flour from the above prepared. (You will get almost 2 cups of millet flour form the above process from 1 cup millet, so if you want you can double the recipe and utilize all the flour)
• Add gram flour, pottukadalai flour, butter, cumin seeds, asafoetida and salt to it. mix well.
• Add water carefully and make dough without cracks. Heat enough oil side by side.
• Take murukku press with star attachment in it. Mine has 3 stars.
• Fill the press with prepared dough. Once oil is hot, squeeze in oil by holding the press in an angle so that it breaks as you squeeze. Cook in medium flame.
• Flip and break gently if murukku is too long. Cook in medium flame until bubbles ceases and murukku turns golden, light and crisp.
• Drain over paper towel. Again keep the flame high while squeezing, cook in medium flame, repeat to finish the dough.

Notes

• To make pottukadalai flour, powder pottukadalai well in mixie and sieve it. Store for future use.
• Heat should be regulated so that the colour of the muruku doesn't turn dark.
• Keep enough oil to deep fry, otherwise murukku will touch the bottom of the pan and get browned.
• Do not increase any ingredient like gram flour or pottukadalai flour, butter.
• If murukku breaks too short, it means too coarse flour or less water.
• If murukku dissolves in oil, it could be too much butter. Add more flour to troubleshoot. 

YoutubeDo you like short videos? Subscribe now!

InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

Step by step method:

1. Wash millet well 3 times, soak for minimum 3 hours. Once done, again wash thoroughly and drain water in a metal strainer. Spread over a clean cotton kitchen towel for 15 mins. Give a spread in between.

2. Transfer the millet to mixie and powder finely.

3. I sieved at this stage once. Transfer the millet flour to a pan and roast in medium flame until steam rises well. You should be able to draw a line easily with the flour.

4. Sieve again, gently break lumps if any.

5. Take 1 cup of flour from the above prepared. (You will get almost 2 cups of millet flour form the above process from 1 cup millet, so if you want you can double the recipe and utilize all the flour) Add gram flour, pottukadalai flour, butter, cumin seeds, asafoetida and salt to it. mix well.

6. Add water carefully and make dough without cracks. Heat enough oil side by side.

7. Take murukku press with star attachment in it. Mine has 3 stars. Fill the press with prepared dough. Once oil is hot, squeeze in oil by holding the press in an angle so that it breaks as you squeeze. Cook in medium flame.

8. Flip and break gently if murukku is too long. Cook in medium flame until bubbles ceases and murukku turns golden, light and crisp. Drain over paper towel. Again keep the flame high while squeezing, cook in medium flame, repeat to finish the dough.

Store in airtight container once cooled. Enjoy!