Butter Murukku

Here’s another Diwali special, a popular savory this time- Butter Murukku! Every body likes murukku. We often buy them and enjoy. But I have always hesitated to try them at home. Perfect in taste and texture, can they be replicated at home? So, the star shaped plate in my murukku press remained unused. This year, while looking for savories to make at home for Diwali, I came across a recipe from my sister Manju. It did sound easy and I finally mustered up the courage and finally, I had my favourite snack ready at home! The exact taste and exact texture 😍 It is really easy to make and takes not much effort. The taste has a zing of butter and stays true to its name. apart from Diwali, you can also make it for tea time snacks. I am definitely making this every year and you should try it too!

Preparation time: 10 to 15 minutes| Cooking time: 20 to 30 minutesCourse: Snacks| Cuisine: South Indian

Ingredients:

Rice flour- 1 cup

Besan flour (kadalai maavu)- ¼ cup

Fried gram powder- 1 ½ tblsp (grind fried gram in a mixie and use)

Butter- 2 tsp (at room temperature)

Hing- 2 pinches

Cumin seeds- 1 tsp

Salt- as needed

Oil- for frying

Method:

1.      Take rice flour, besan flour and fried gram powder in a sieve and sieve it. This helps mixing all three flours evenly.

2.      Now add butter, hing, cumin seeds and salt. Mix everything well.

3.      Add water little by little and make into a smooth dough.

4.      Take a murukku press and use the star shaped plate. Grease the murukku press and the plate with oil.

5.      Divide the dough into three portions. Take one portion and place it inside the press. Keep the other two portions covered, to prevent it from getting dry.

6.      Heat oil in a kadai. Use the press and squeeze the murukku into the oil. Do not over crowd the kadai with murukku. Make sure there is enough space for the murukku to get fried evenly. Cook over medium flame.

7.      Don’t disturb it immediately. let one side become slightly crispy and then gently turn them using a slotted spoon. Cook until the murukku is cooked evenly and becomes golden in colour. Remove them using a slotted spoon and drain on paper towels to remove excess oil.

Repeat the same with the rest of the dough. Cool down completely and store in air tight container.

Notes: 

·  To make sure if the oil is in proper temperature, drop a small piece of dough into it. If it rises gradually and steadily, it’s the perfect time to press the murukku.

 take rice flour, besan flour and 

fried gram powder in  sieve

 sieve it to mix all three flours evenly

 add butter, hing, salt, cumin seeds

 mix everything well

add water little by little

and knead into a smooth dough

take a murukku press

use star shaped plate

grease the press and plate with oil

take a portion of dough 

and place it in the press 

heat oil in a kadai 

press the murukku into the oil

wait until it becomes slightly crispy

and flip it over. keep turning over until

 the murukku becomes crispy and  golden in colour

remove from fire and drain on a kitchen towel.

cool completely and store in air tight container