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You are here: Home / Diwali / Butter Murukku Recipe

Butter Murukku Recipe

November 7, 2015 By Aarthi 8 Comments

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One of the easiest murukku you could ever make, this is it..It can be made very easily, but the taste is absolutely delicious. Taste so buttery, crunchy and melt in mouth..It is hard that you can go wrong in this recipe.


Similar Recipes,
Pottukadalai Murukku
Sooji Murukku
Ring Murukku
Oats Murukku
Garlic Murukku
Moongdal Murukku
Achu Murukku
Coconut Milk Murukku
Thenkuzhal
Mullu Murukku
Wheat flour murukku
Hope you will give this a try and let me know how it turns out for you..
Preparation time : 10 mins
Cooking Time : 1 to 2 min per batch
Makes : 3 cups 


Ingredients:

Rice Flour / Arisi Mavu – 1 cup
Gram Flour / Kadalai mavu / Besan – 2 tblspn
Roasted Gram Dal / Pori Kadalai – 2 tblspn powdered
Salt to taste
Asafoetida / Hing / Kaya Podi – 1/4 tsp
Butter or Ghee or Vanaspati – 1.5 tblspn
Sesame Seeds – 1 tsp
Water as needed
Oil for Deep Frying

Method:

Take rice flour, gram flour and roasted gram dal powder in a sifter and sieve it well.

Take it in a bowl, add in the remaining ingredients except oil and water and rub with your finger to create a crumbly texture.

Now add in water slowly and knead to a soft dough.

Heat oil for deep frying.

Fill the murukku press with the dough, i used a mullu murukku achu for this, you can use any mould. Fill the press with dough and press straight in oil. Fry till golden and the shh sound subsides in the oil. Drain onto some paper towel.

Cool this completely.

Store this in a air tight container. 

Pictorial:
Take all your ingredients
Take roasted gram dal in a blender
powder finely
Take rice flour in a sifter
Add in powdered gram dal 
add in gram flour
sieve it well
done
take it in a bowl
add in salt
add in sesame seeds
add in asafoetida
now add in either butter, ghee or vanaspati
rub it with your fingers
now it resembles coarse crumbs
add water slowly
knead to a soft dough
now it is done
You need this mould, you can use any shape
roll it like a log
put it in the mould
Press it straight into the hot oil
let it fry
now the bubbles in oil has subsides a bit
now it is done
drain it
set aside to cool completely
Store it in a air tight container, this will last for more than 10 days..
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Filed Under: Diwali, Festival, Fried, Gram Dal, Indian Snacks, Krishna Jayanthy Special Recipes, Muruku, Recent Recipes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Anonymous

    November 7, 2015 at 10:30 am

    Can pottukadali be used instead of pori kadalai

    Reply
  2. Aarthi

    November 7, 2015 at 7:00 pm

    @Anonymouspottu kadalai and porikadalai are same, u can use it

    Reply
  3. Jp Ravi

    November 8, 2015 at 6:49 am

    Can we use idiyappam podi for arisi mavu…pls reply fast…need to make for Diwali 🙋

    Reply
  4. Aarthi

    November 9, 2015 at 7:36 am

    @Jp Ravii think you could use that

    Reply
  5. Annie

    November 6, 2016 at 3:31 pm

    What is the measure of the cup u use Aarthi?

    Reply
  6. Afia Afiq

    March 16, 2020 at 2:47 pm

    Ur one cup rice flour how much in grams?????

    Reply
    • Aarthi

      March 16, 2020 at 3:52 pm

      My 1 cup measures 240 ml. I use that same cup to measure everything

      Reply
  7. Reema

    April 19, 2020 at 6:38 am

    Aarthi how many grams of rice flour?????

    Reply

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Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! More About Me…

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