Butter Murukku is a delicious savory snack made from rice flour that is crispy and crunchy. It is a popular dish in South India, known for its melt-in-your-mouth texture. You can find the recipe for Butter Murukku with detailed instructions and visual aids in this post.
Butter Murukku is a beloved snack that is traditionally prepared during Diwali and Krishna Jayanthi / Gokulashtami. It is also known as benne murukku, butter chakli, or venna murukku.
Table of Contents
About Butter Murukku
Butter Murukku is well-known for its soft and delicate texture. This makes it a beloved snack among people of all ages, from adults to children.
During my childhood, I never encountered Butter Murukku. Similar to how Mysorepak has transformed into Mysorepa, Butter Murukku has taken over traditional Murukku. My speculation is that chefs and individuals may have desired a lighter version of Murukku, leading to the creation of Butter Murukku. Instead of using Urad flour, they may have experimented with Besan flour (Kadala Maavu), resulting in a lighter and possibly tastier version of Murukku.
In order to give it a unique appeal and increase its commercial success, they have branded it as Butter Murruku. This version uses a slightly higher amount of butter compared to regular murukku, and also includes besan flour and fried gram dal flour, which are more affordable than urad flour.
Butter Murukku is a popular Indian treat typically prepared during festivals, particularly for Krishna Jayanthi. With the festival approaching, I wanted to share this simple recipe for murukku. While I made the murukku in pieces to mimic the ones sold in stores, it can also be made in swirls like traditional murukku.
Butter Murukku is a beloved snack that is commonly prepared during the festivals of Diwali and Krishna Jayanthi / Gokulashtami. It is also known as Benne Murukku, Butter Chakli, or Venna Murukku.
Butter Murukku Ingredients
It is recommended to use homemade rice flour, but if you have a busy schedule, you can also purchase it from the grocery store. Make sure to check if the flour you bought is pre-roasted, otherwise dry roast it for 2 minutes before using. Idiyappam flour can also be used as an alternative.
- This recipe calls for the use of Besan flour, which is also known as kadalaimaavu or bajji maavu in Tamil.
Fried chickpea flour: This is what sets this type of murukku apart from the traditional version, giving it a softer, more crispy texture compared to the slightly harder regular murukku.
- Oil : Butter Murukku tastes better when deep frying using sesame oil and sunflower oil. However those who are used to groundnut oil in the cooking, we can use groundnut oil as well. Frying in coconut oil gives a nice aroma and taste but avoid it if you have dislike coconut oil in taste.
It is recommended to use fresh butter for this recipe. If using salted butter, adjust the amount of added salt accordingly.
Butter Murukku – My experience
Before discussing the recipe for butter murukku, I would like to share my personal experience. I have prepared butter murukku numerous times, but this particular incident occurred during my early days of cooking. Butter murukku holds a special place in my culinary journey. Here is what happened: After making the butter murukku, I had a small amount of remaining dough, about the size of an amla. Unable to press it into shape, I decided to roll it into small balls and fry them in oil. However, when I dropped the third ball into the oil, it exploded. It was then that I realized why people warn about the dangers of seedai bursting. Despite having made seedai multiple times without any issues, the thought did not occur to me in that moment, resulting in burns on my wrist and face. Thankfully, nothing serious happened and I was fine.
"Try making Pacha (Raw) Butter Murukku at home! This delicious snack is made by frying half-boiled murukku until it turns golden brown. However, in this recipe, the murukku is taken out of the pan after just a few seconds of frying, giving it a unique flavor. Kids and adults alike will enjoy this tasty treat!"
See other muruku recipes on this page.
Step-by-Step Recipe for Butter Murukku
I used approximately 1/4 cup of fried gram dal.
2.Grind it to a fine powder.
3. Move to a strainer.
4. Thoroughly sift. Dispose of any remaining particles.
Measure 1.5 tablespoons of this flour and set aside. You can save the remaining amount for future recipes.
In a mixing bowl, combine 1 cup of rice flour, 1 tablespoon of besan flour, 1 and 1/2 tablespoons of fried gram dal flour, 1 tablespoon of butter, cumin seeds, and salt to taste.
First, thoroughly mix this.
Next, gradually add water.
Mix thoroughly without kneading.
Combine and mix until a soft dough forms.
Prepare logs and have them readily available.
Make sure to have everything prepared. Apply oil to the murukku mold.
Make sure your star press is prepared.
Place the dough inside.
Press the button to check and see.
When heating the oil, make sure it is hot but not smoking. To test the temperature, add a pinch of dough and see if it rises right away. If it does, the oil is at the right temperature. However, if it rises too quickly, the oil is too hot and you should lower the flame and wait a few minutes before starting.
Place the murukku press directly above the oil and press down into the hot oil. Make sure not to put too many in at once. If the string breaks, it's a sign that the dough is too firm. In this case, sprinkle some water, mix well, and try again. Another reason for breakage could be an excess of butter, which will result in interrupted strings. It's best to do this in batches.
Wait for a few seconds before flipping and frying the murukku. Make sure to flip it over and fry it evenly. Fry it on medium heat. If the oil temperature is not ideal, the murukku may absorb too much oil or cook too quickly on the outside, leaving the inside uncooked and resulting in a less crispy texture.
Turn over and cook until both sides are golden brown.
Use a slotted ladle to remove the drained contents.
21.Repeat to finish.
Once your dough is ready, be sure to keep it covered to prevent it from drying out.
Use 1 and 1/2 tablespoons of fried gram dal flour instead of using the entire powdered flour.
If you apply pressure and it feels difficult, your dough is too firm. Add a small amount of water and knead until it reaches the desired texture.
If pressing does not result in a long, unbroken line and it breaks easily, adding a small amount of rice flour and water can help bind the mixture. Do not panic in this situation, as it may require more butter.
The consistency of the murukku dough should always be soft.
Avoid overfilling when adding to hot oil.
Ensure that the murukku press is held at a safe height to prevent your hands from being exposed to the steam from the hot oil.
You do not have to intentionally break the murukku. It is very delicate and will naturally break while being transferred.
You have the option to use either homemade or store-bought rice flour. If using store-bought, there is no need to roast it beforehand.
You have the option to substitute fried gram dal powder with besan flour, but the flavor may vary.
Instead of using fried gram dal powder, you can add 3 tablespoons of besan flour to 1 cup of rice flour.
I included cumin seeds and sesame seeds can also be substituted.
Serving & Storing Suggestions
You can enjoy it as a snack or pair it with tea or coffee.
Keep in a sealed container to maintain freshness. No need for refrigeration.
What sets Butter Murukku apart from traditional murukku?
The main distinction lies in the ingredients. Traditional murukku is made with rice flour and urad dal flour, while butter murukku incorporates rice flour, besan flour, fried gram dal flour, and a slightly higher amount of butter.
Why is my murukku not crunchy?
Make sure the oil is hot enough before adding the murukku to fry. The oil should be at the correct temperature, not too hot or too low. The key to getting perfectly crispy murukku is frying it at the right oil temperature. You can test the temperature by dropping a pinch of the batter into the oil – if it rises immediately, the oil is ready. If it browns too quickly, the oil is too hot and you should lower the heat before continuing to fry.
What type of oil is recommended for deep frying?
Typically, we utilize processed oil when deep frying. Nonetheless, you have the option to use peanut oil or coconut oil if you desire a healthier choice.
Is it possible to use this recipe to make Pacha Murukku (Raw)?
Murukku is also meant to eaten raw – and this recipe is no exception. Be cautious that one should not consume more than one handful, as it is not fully boiled and hence over consumption will lead to indigestion.
Is it possible to make this recipe without a star-shaped mold?
However, the unique star-shaped texture of the murukku will not be present. We can still make it in the traditional cylindrical shape and the flavor will remain unchanged. In stores, it is typically sold in this shape, which is why I used the star press for this butter murukku.
Why is my murukku consuming excessive amounts of oil?
If the oil temperature is insufficient and you attempt to fry the murukku, it will turn out soggy instead of crispy and absorb excessive oil. Another factor contributing to this is if the dough is too loose, resulting in the murukku absorbing too much oil.
Why is my murukku breaking while being pressed?
If there is too much butter, the murukku string will not stay connected and will break when pressed. It may also break if the dough is too tight or dry.
Please feel free to email me at [email protected] if you have any further inquiries about this Butter Murukku. Additionally, you can follow me on Instagram, Facebook, Pinterest, Youtube, and Twitter for more updates.
Have you tried making this Butter Murukku? Please share your thoughts on how it turned out. Don't forget to mention and tag us on Instagram @sharmispassions and use the hashtag #sharmispassions.
📖 Recipe Card
Butter Murukku is a crunchy savoury snack prepared using rice flour. An easy melt in the mouth murukku which is very popular especially in South India.
- 1 cup rice flour
- 2 tablespoon besan flour
- 1 and 1/2 tablespoon fried gram dal flour
- 1 tablespoon butter in room temperature
- 1/2 teaspoon cumin seeds to taste
- water as needed
- oil to deep fry
I used approximately 1/4 cup of fried gram dal.
Pulverize it until it becomes a fine powder.
Pass through a filter.
Filter thoroughly. Dispose of any leftover material.
Take 1 and 1/2 tablespoons of this flour and keep it separate. The remaining flour can be used for different recipes.
In a mixing bowl, combine 1 cup of rice flour, 1 tablespoon of besan flour, 1 and 1/2 tablespoons of fried gram dal flour, 1 tablespoon of butter, cumin seeds, and the desired amount of salt.
Gradually pour in water.
Combine and blend thoroughly. Avoid kneading. Mix and gather until a smooth dough forms.
Prepare and save logs for future use.
Prepare all your items in advance. Apply oil to the murukku mould.
Prepare your star button.
Add the dough to fill the container, but be careful not to overfill it - I was feeling a bit lazy and didn't want to open it again, so I filled it all the way to the top. Don't worry, there won't be any negative consequences. Press down to make sure everything is in place.
Preheat the oil until it is hot, but not smoking. Test the temperature by adding a pinch of dough. If it rises quickly, the oil is at the perfect temperature. However, if it rises too quickly, the oil is too hot. In this case, lower the heat and wait a few minutes before starting.
Place the murukku press directly above the oil and apply pressure over the hot oil. Avoid overcrowding. If the string snaps, it indicates that the dough is too firm. In that case, sprinkle a small amount of water, mix thoroughly, and try again. Another possible cause for breaking murukku is if there is too much butter, which will result in discontinuous strings. Work in batches.
Wait a few seconds before flipping and frying. Flip and fry to ensure the murukku is evenly cooked. Use medium heat. If the oil temperature is not ideal, the murukku may absorb too much oil or brown too quickly, leading to a less crispy texture.
Turn over and cook until both sides are golden.
Use a slotted ladle to drain and remove.
Continue until completed and savor the Murukku!
Once you have prepared your dough, be sure to cover it to prevent it from drying out.
Simply use 1.5 tablespoons of gram flour instead of the entire amount that has been powdered.
If you encounter difficulty in pressing down, it means your dough is too tight. In this case, add a small amount of water and knead until you achieve the desired consistency.
If pressing results in a broken line rather than a continuous one, do not worry. Simply add a small amount of rice flour and water, and mix again.
The texture of the murukku dough should remain consistently soft.
Avoid squeezing too tightly to prevent overcrowding.
Keep the murukku press at a safe distance to prevent the steam from the hot oil from coming into contact with your hands.
You don't have to break the murukku, it is very soft and may break while being transferred.
You have the option to use either homemade rice flour or store-bought rice flour. If you choose to use store-bought rice flour, no additional steps are necessary as it can be used as is without roasting.
Serving Size (100 g)
Calories from Fat 117
% Daily Value*
Saturated Fat 4g25%
Trans Fat 0.3g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Vitamin A 187IU4%
Vitamin C 0.04mg0%
The Percent Daily Values are calculated from a 2000 calorie diet.
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