Butter Murukku

Butter Murukku is an easy snack that can be made for Diwali or even as a tea time snack. As the festival season is on and the school holidays have begun, I thought of making something crunchy and for Diwali as well. This Butter Murukku can be made in less than 30 mins without any hassles. I warn u “These are so addictive”!! I have used store bought rice flour here. It just works perfectly fine. So nothing can stop u from trying this..

Ooopss!! Did I forget to tell you “This is my 300th post!! 🙂

Now to the recipe..

[Preparation Time-10 mins : Cooking Time- 20 mins]

Ingredients:

• Rice Flour – 1 cup
• Besan/kadala mavu – 2 tbsp
• Roasted Gram dal flour – 2 tbsp
• Butter – 2 tsp
• Salt – as needed
• Asafoetida – a generous pinch
• Jeera/Cumin seeds – 1 tsp
• Oil – to fry

Method:

• Take pottukadalai/roasted gram dal in a mixer and grind it into a fine powder. Sieve it so that all the coarse particles are removed.

• Take rice flour, besan, roasted gram dal flour, salt, butter (at room temperature), asafoetida, jeera in a bowl. Mix well so that all the ingredents mix well. Add water and knead it into a smooth dough.

• Heat a pan with oil enough to fry. Take a murukku press and stuff in some dough. I have used the 3 star shaped achu for this Butter Murukku. U can use the single star as well. Press it into hot oil holding the press in a slightly diagonal manner so that it breaks by itself. Cook evenly on both sides until the sss sound and bubble ceases. Drain it in paper towels. Once cooled completely store in an air-tight container.

Crunchy Butter Murukku is ready!!

Enjoy as a tea time snack!!

Tips:

• Do not overcrowd the oil, make it in batches.
• Check if the oil is hot by dropping a small piece of the dough. If it comes up immediately, it is perfect.
• Cook in low-medium flame.
• Hold the murukku press at a comfortable height so that the hot steam does not affect your hands.
• Do not add more butter than mentioned above, else the Butter Murukku will get dissolved in the oil.
• U can add sesame seeds instead of jeera.