Tuesday, October 18, 2016

Butter Murukku Recipe | Easy Butter Murukku Recipe | Diwali Special Snacks

When I was browsing my Diwali Recipe Collection, I found out that I have very limited murukku recipes. Hence, I thought of trying few more murukku's this year. A few years back when I was in Chennai, my neighbour gave me this Butter murukku during Diwali along with few other snacks. Jany and I loved it so much because it was very crispy and at the same time it had the 'melt in the mouth texture'. The very next day I asked the aunty about the recipe and she gave it to me. However, I misplaced it and couldn't find it until now. So, I googled it and adapted the recipe from here.  Jany and Happy, though they were not showing any interest for the sweet dishes, finished the entire murukku on the same day :) Next day, I had to make another murukku (will be posting it soon) after seeing their interest. Do try the recipe at home and share the feedback. Check out my Coconut Murukku, Mullu Murukku, Pottukadali Murukku and Thenkuzhal Murukku. Off to the recipe:
Rice Flour - 1 Cup(I used ready made) 
Fried gram(pottukadalai) flour - 1.5 tbsp 
Besan Flour(kadala mavu) - 2 tbsp
Softened Butter - 2 tsp
Asafoetida powder - generous pinch 
Cumin seeds(Jeera) - 1.5 tsp
Salt - as required 
Oil - to deep fry 
Check this recipe for Homemade rice flour
1. If using store bought readymade flour then roast it for few mins without burning in medium flame. Grind the fried gram(pottukadalai) and keep it ready. (I grinded a little extra, however used the mentioned quantity for the recipe)
2. In a mixing bowl, add all the ingredients except oil. Mix it all together and the mixture will be a little crumbly because of the butter. Now start adding warm water a little by little and form a soft smooth dough.
3. Fill the murukku press with the dough and keep the remaining dough covered. I used star shaped mould for this. Heat oil in a kadai and when it is hot, squeeze the murukku directly to the hot oil as shown below like broken strips or you can make round murukku in a wax paper and then transfer it to the oil. Check this post for making round murukku. Cook the murukku in medium flame stirring it occasionaly.
4. When the 'shhhh' sound ceases, take it out from the oil and drain it in tissue paper.
After cooling it completely, store it in the airtight containers.
Points to remember:
  • I used unsalted butter however you can use salted too. Adjust the salt accordingly.
  • Don't skip asafoetida, it gives nice flavour to the murukku. You can use generous quantity.
  • Don't over crowd the murukkus while frying. 
  • The murukku breaks automatically while squeezing because of this dough(butter murukku supposed to be in strips). However you can form round murukku with patience.
  • If your dough is very hard or dries up then it will be difficult to squeeze.
Warm Regards,
Happy's Cook - Divya

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