Wednesday 28 June 2017

Butter Murukku/Easy Diwali Snacks/Krishna Jayanthi Special

Butter murukku is one of the easiest murukku that can be made in no time . Butter Murukkus are very light, crunchy and have wonderful flavor of butter which just melts in your mouth. They are made during special pooja days like Krishna Jayanthi or Diwali and is also an excellent tea time snacks. Butter Murukku is my families all time favourite. Do try out this fool proof Butter Murukku recipe and post your feed back here. Meanwhile do check out other Diwali/Teatime Snacks/Murukku Varieties and have a great day.

Here’s how to make Butter Murukku with step by step photos…

Other interesting Diwali Snacks that might be of your interest...

Ragi Murukku

2 cups
Besan Flour/Kadalai Maavu
¼ cup + 1 tbsp
Fried gram Flour/Pottukadalai Maavu
¼ cup
2 ½ tbsp
Cumin /Jeeragam
1 tsp
One big pinch
As needed
 For Frying
Preparation Time: 15 minutes
Cooking Time: 40 minutes


Grind the roasted gram/pottukadalai in a dry mixer to a fine powder. Sieve the pottukadalai flour and keep it aside.

Sieve the rice flour and keep it aside. I used homemade rice flour, you can very well check out the preparation of rice flourhere.

Similarly sieve the besan flour/kadalai maavu and keep it aside.

In a wide bowl add the sieved roasted gram flour, rice flour, besan flour, cumin seeds/jeeragam, asafetida/perungayam and salt.

Now add the melted butter and mix thoroughly, so that the butter is evenly spread throughout the flour.

Add warm water little by little and mix the flour together really well to make a soft dough.

Heat oil in a kadai for deep frying the murukkus. Grease the murukku press with oil.

Fill the murukku press with dough and close it tightly. You can use star shaped acchu to make this murukku.

Check if the oil is hot enough by dropping very small piece of dough, if it floats on top immediately with a sizzle then the oil is ready.

Now squeeze the murukku directly in to the oil. Cook only in medium flame. Hold the murukku press, little higher so that you can avoid hot steam on your fingers. Cook the murukku on both sides until the “shh” sound stops. Remove it from oil and drain it on a paper towel.

After the murukkus cool down, transfer them to an air tight container. These Butter Murukkus stay good for about 4 weeks.

Similarly make murukkus with rest of the dough and store them for later.

Super crispy and crunchy murukkus are ready to be enjoyed.

Thank you all for visiting my space, please come back again for more traditional and delightful recipes from my kitchen.

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Have a great day and enjoy.

Until then I am signing off…

1 comment:

Hello everybody,
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Priya Anandakumar