Millet butter murukku recipe

Recipe Cuisine: Indian |  Recipe Category: snack
Prep Time: 3 hr soaking time  |  Cook time: 20 mins |  Makes: 3 cups  | Author: Raks anand

Click here for cup measurements

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

Ingredients

Samai (little millet) – 1 cup
Gram flour – 1 & 1/2 tbsp
Pottu kadalai flour – 1 & 1/2 tbsp
Butter, softened – 1 tbsp
Cumin seeds – 1 tsp
Asafoetida – 1/4 tsp
Salt – as needed
Oil – to deep fry

Method:

1. Wash millet well 3 times, soak for minimum 3 hours. Once done, again wash thoroughly and drain water in a metal strainer.
2. Spread over a clean cotton kitchen towel for 15 mins. Give a spread in between.
3. Transfer the millet to mixie and powder finely.
4. 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.
5. Sieve again, gently break lumps if any.
6. 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)
7. Add gram flour, pottukadalai flour, butter, cumin seeds, asafoetida and salt to it. mix well.
8. Add water carefully and make dough without cracks. Heat enough oil side by side.
9. Take murukku press with star attachment in it. Mine has 3 stars. Fill the press with prepared dough.
10. 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.
11. 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. 

Tags: millet murukku, millet snacks