Butter Murukku with besan and rice flour
Butter murukku is a deep-fried South Indian crispy snack made with rice and chickpea flour (besan) with a hint of cumin and hing and of course butter!
Servings: 3 people
Calories: 258kcal
Ingredients
- ½ cup rice flour
- ½ cup besan gram flour chickpea flour
- 28 grams softened butter 2 tablespoons
- 1 teaspoon cumin seeds
- a pinch of hing
- salt to taste skip or adjust if using salted butter
- 4 to 6 tablespoons water approx
Instructions
Prepare the dough
- Add the rice flour, besan flour, cumin seeds, hing, salt and butter to a shallow plate. Mix and rub the ingredients using your hands until the butter is distributed. Add water a little at a time to form a dough that is not too dry, cracked or too wet. You need tight smooth dough.
Prepare the murukku press
- Use the star-shaped murukku press stencil or similar to the star. Then, add a portion of the dough and wheel in the knob press. If you do not have a Chakli Press, I am told that you can use a piping bag with a small star nozzle.
Shape the murukkus
- Heat enough oil in a wide kadai and test if the oil is ready by dropping a small piece of dough. If the dough sizzles up quickly then the oil is ready to use.
- Hold the murukku maker above the hot oil and turn the knob a bit until the dough comes through. Use a small knife to cut short strips that would drop into the oil. Repeat until the pan is filled but not crowded. It is okay if they fall over other pieces because they will separate while frying.
Fry the murukkus
- Squeeze and cut dough strips as much as the kadai can hold easily. Do not overcrowd the pan.
- Use a small spoon to stir and turn them and fry all sides until lightly golden or until the frying sounds Shhhhu reduces and stops.
- Use the slotted spoon to remove the fried murukkus and place them on a kitchen paper towel to drain any excess oil. Repeat until all of the dough is used.
Serve and Store the butter murukku
- Serve with evening chai. These stay good for at least 2 weeks in an airtight container but my recipe is a small batch and I bet you will finish up in one day.
Notes
- Feel free to double or triple the recipe. You may alter the ratio of the flour but keep the rice flour more than besan flour.
- You may try to shape them as spiral cookies on greased paper or cloth and fry them in hot oil. But these murukkus are best made as short strips.
Nutrition
Calories: 258kcal | Carbohydrates: 32g | Protein: 5g | Fat: 12g
