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...
Ingredients
2
cups
|
|
Besan
Flour/Kadalai Maavu
|
¼ cup + 1 tbsp
|
Fried
gram Flour/Pottukadalai Maavu
|
¼ cup
|
Butter
|
2 ½
tbsp
|
Cumin
/Jeeragam
|
1 tsp
|
Asafoetida/Hing/Perungaayam
|
One
big pinch
|
Salt
|
As
needed
|
Oil
|
For Frying
|
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Method
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…
wow.. it looks super crisp and delicious
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