Butter murukku is an easy diwali snack and gives a nice flavor of pottukadalai |roasted gram in the murukku. I learned this recipe for butter murukku from my friend. If you are a beginner in making murukku you can try out this easy murukku as it you can squeeze into bits in oil and no need to shape the murukku. Try out this easy recipe of murukku for Diwali 2013. Stay tuned for more easy and interesting diwali recipes coming in the next few days. Check out my full collection of diwali recipesÂ
Before going into the post, the cute bag which I kept the murukku was gifted to me by a sweet reader of mine. Thank you so much, Aarti.
Powder the roasted gram into a fine powder. No need to roast it.
- Combine the rice flour, gram flour, and roasted gram flour in a wide bowl and add the cumin seeds asafoetida, and salt.
- Melt the ghee or butter and add this to the flour. Mix nicely and evenly. Add water little by little and knead it into a pliable dough.
- Use the single-star achu and put a portion of the dough in the mould.
- Start pressing the murruku in hot oil.
- Cook till the oil sound subsides.
- Take this out from the oil and drain it in a kitchen towel.
- Always ensure that the oil is hot. You can enjoy this as a tea-time snack.
- Butter murukku is ready. This can be stored in airtight containers for a week to 10 days.
- If making in bulk, knead the dough in batches, else it will turn red while frying.
- Butter murukku stays crisp in air tight container for 10 days.Â
Butter murukku recipe
Ingredients
- ½ cup rice flour
- ¼ cup Gram flour | besan | kadalai maavu
- ¼ cup roastedgram flour | pottukadalai flour
- ¼ tsp cumin seeds | jeera
- 2 tbsp melted ghee or butter
- Salt as needed
- Oil for deep frying
Instructions
- Powder the roasted gram into a fine powder. No need to roast it.
- Combine the rice flour, gram flour, and roasted gram flour in a wide bowl and add the cumin seeds asafoetida, and salt.
- Melt the ghee or butter and add this to the flour. Mix nicely and evenly. Add water little by little and knead it into a pliable dough.
- Use the single-star achu and put a portion of the dough in the mould.
- Start pressing the murruku in hot oil.
- Cook till the oil sound subsides.
- Take this out from the oil and drain it in a kitchen towel.
- Always ensure that the oil is hot. You can enjoy this as a tea-time snack.
- Butter murukku is ready. This can be stored in airtight containers for a week to 10 days
