Home / Festival recipes / Butter Murukku / Rice Murukku / Easy Snacks
8 September, 2016

Butter Murukku / Rice Murukku / Easy Snacks

Posted in : Festival recipes, snacks recipes, South Indian recipes on by : nrdubey Tags: , , , , , ,

Date – 31.8.2016

About Recipe

This Krishna janamashtami I made butter murukku that my daughters favorite. There are many different methods of making this but I have found that this method in which I have added roasted gram flour has given me more light and crispy murrukus.  If you do not have roasted gram dal you can even use basan flour but that will be little hard that is what I felt. Few thinks you have carefull while making murruku are the dough shouldn’t be too hard or too soft. While deep frying them oil shouldn’t be too hot or less hot so mataintain the heat at low – medium flame. Do not crowd the murruku other wise they will be hard or uncooked. You can make them in chakli shape as well it is up to you.  So try this simple and easy butter murukku and share your feedback with us.

Preparation time – 10 mins

Cooking time – 25 mins

Recipe category – Snack

Cuisine – Indian

IMG_8259

 

Ingredients

Measurement cup used 1 cup – 240 ml

Rice flour – 1 cup

Roasted chana dal flour – 1 ½ tbsp.

Besan flour / gram flour – 1 ½ tbsp.

Butter – 2 tsp

Cumin OR sesame seeds –  1 tsp

Hing / asafetida – 2 pinch (optional)

Red chili powder – ¼ tsp

Salt – as per taste

Water for making dough

Oil for deep frying

IMG_8254

Method

Take roasted chana dal in a blender then grind it to the fine powder consistency. If you want sieve it but I didn’t.

In a mixing bowl take rice flour, besan, roasted chana dal flour, hing, red chili, cumin, salt and butter.

Mix them very well with your hands.

Slowly add water and make smooth and stick dough.

One side pour oil in a kadai for deep fry and start heating it up.

Meanwhile take murukku mold and fit star disk in it. Fill this mold with the dough.

When the oil is hot squeeze the murukku or make chakli shape.

Deep fry at low – medium flame and cook both the side. When the murkku turns light pink take it out.

Drain it in pepper towel. Cool down completely store it in airtight container.

 

Tips

Do not over crowd while deep frying.

If you do not have roasted gram use besan. For 1 cup of rice take 3 tbsp of besan.

Do not over fry them otherwise they will turn hard.

 

In Short

 

img_8230

Take roasted chana dal

img_8233

Blend in fine powder

img_8234

In a large mixing bowl take rice flour, besan, roasted gram flour, butter, red chili, cumin and salt

img_8235

Mix them together.  Slowly add water to make smooth and  stick dough

img_8237

Take star disk and fix it in mold

img_8239

Fill this mold with dough

img_8243

Heat oil for deep frying. When oil is hot, squeeze the murruku or make chakli shape

img_8242

Deep fry at low – medium heat from both the sides until pink

img_8245

Murruku is ready

Leave a Reply

Your email address will not be published. Required fields are marked *