Butter Murukku

Butter Murukku

Ingredients

  • Rice Flour – 2 cups
  • Besan Flour – 1/2 cup
  • Pottukadalai Powder – 1/4 cup
  • Butter – 3 tablespoons
  • Asafoetida Powder – 1 teaspoon
  • Cumin (Jeeragam) – 1 teaspoon
  • Salt – 1 teaspoon or as per taste
  • Oil for deep frying

Directions

  1. For Pottukadalai Powder, grind little more than 1/4 cup pottukadai (Chutney Dhal) in a mixie to a fine powder. Sieve it and take the required powder.
  2. Sieve rice and besan flour. Mix all the three flours thoroughly. Add butter, asafoetida powder, cumin (Jeeragam) and salt. Mix it well. Add water little by little and make a soft dough.
  3. Heat oil in a kadai. Take small quantity of dough and put it in the Murukku Press with “single star” plate and squeeze it in circular motion directly in the hot oil. Fry till it becomes crispy and remove. Finish all the dough like this.
  4. Store it in an air-tight container.

23 Comments

  1. mam,

    your butter muruku’s are really delicious, you are a superb cool hence plz. also share me your more recipes so i could learn more cooking.

    rgds,

    Neha

  2. Though I didn’t try many of your recipies, I always refer your site for tasty and healthy dishes / snacks, especially traditional dishes. Thanks a lot for tirelessly providing such lovely recipes. I will try ‘butter murukku’ tomorrow. Hope it comes well 🙂

  3. Hi Maam, the rice flour here can be a store bought one or the usual processed rice flour

  4. hi mam, Pls tell me how to make homemade rice flour for this murukku ?

    • Hi Prabha,

      Wash the rice and spread it in a clean cloth and allow to dry in shade. When it is dry, put it in a mixie and grind it to a fine powder. Seive it and use. If you want to make in large quantity, you can send it to flour mill (if you have one in your place) and grind it.

  5. Hi Mam,

    Thank you i made the flour at home to make Ribbon bakoda, it came out well.

  6. Hai MAM
    your Butrmurku Recipe is so crispy & nice.
    Thank U so much mam. Expecting more delicious recipes from U……

  7. thank you mam iam very much happy yours recipe so good keep on giveing like this tips for new dish for young genration thank you very much

  8. dear madam,
    i’m quite new to indian cooking.but i remember the taste.I find your recipes are my favorites.I want to try. The problem is Idon’t understand some of the ingredients.
    In this recipe please tell me what is pottu kadalai

    • Hi Vijitha,

      Thank you for visiting my site. “Pottukadai” is the dhal we use it in making Chutney also known as “Chutney dhal”. It is actually puffed gram dhal sold in shops.

  9. Hi kamala
    This is my go-to recipe whenever I make murukku. Have tried it multiple times, and it always comes out great.
    A big thank you to you

  10. hi mam,i am actually going to try your ragi murukku today I actually got struck up with the cup size. I am taking 1 cup as which I brought as the measurement cup(1 cup ,1/2cup..1/3 ,and 1/4 cup)so for this measurement will the spoons size match(1 tbsp.,1tsp,1/2tsp,1/4tsp )so I am taking measurements according to the 1 cup.will let u know how it came out.thank u ur recipes r very good.

    • Hi Hameeda,

      I already got your feedback on Ragi Murukku. Hope now you are clear with the cup and spoon sizes. Moreover, in Indian cooking a slight change in spoon measurement will not make much difference.

  11. tried ur ragi murukku came out very well.thanks for the recipe.the cup sizes were perfectly correct.thank u aunty.

  12. Hi Aunty! I loved the recipe!The murruku turned out just fine.

    Warm Regards,
    Sanjitha

  13. Dear Ms. Kamala,

    Your recipes are absolutely the best. They are simple, without fuss and easy to follow. Is it OK to make this murukku without chutney flour?

  14. which butter to be used for murukku

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