Sep 7, 2012

Butter Murukku

Butter Murukku 

A very popular deep fried snack in Tamil Nadu. Recipe from Mrs S Mallika Badrinath, Chennai !!!

Makes: 175 – 200 g

Please use same measuring cup to measure gram flour and water.


1 cup rice flour (Indian standard measuring cup of 200 ml / 8 oz capacity)

2 tablespoon gram flour (besan / kadala maav / chone pitti)

2 teaspoon dry roasted gram flour

2 teaspoon butter

1 teaspoon black til (black sesame seeds) or 1 teaspoon jeera (cumin seeds)

½ teaspoon salt (or to taste)

300 ml oil for deep frying


Dry roasted gram flour available at leading supermarket. Or dry roast 2 teaspoon gram flour in an iron kadai for 5 – 7 minutes on a low heat until fragrant and color changes (color changes from light yellow to light cream color).

Sieve rice flour, gram flour and dry roasted gram flour together.

In a wide bowl, mix sieved flours, salt, butter and sesame seeds (til) or jeera. Mix well with finger tips.

First start with ¼ cup water and later adjust with extra 2 – 3 tablespoon water and make a medium soft dough (not very hard or not very soft). Deep fry murukku immediately.

Put this dough in a murukku mould / maker. Use single  / three star disc / plate for butter murukku . Heat oil in a wide kadai / frying pan and reduce heat to medium. 

Fry directly in hot oil on a medium heat until light golden color and crisp in 3 batches (depending upon the size of the kadai / frying pan, maintain medium heat. Otherwise it will turn into brown color immediately). 

Drain and place on kitchen towel to absorb extra oil. Break into small pieces and store in an airtight container. Serve with tea / coffee ....

1 comment:

Veena.N.K said...

Came out really well Niya! Thanks for posting!me