Butter Murukku with besan and rice flour
This murukku is a deep-fried South Indian crispy snack made with rice and besan flour 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
- 1 pinch asafoetida (hing)
- salt to taste skip or adjust if using salted butter
- 4 to 6 tablespoons water approx
- Oil to deep fry
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 isn't too dry, cracked, or too wet. You need a tight, smooth dough.½ cup rice flour, ½ cup besan gram flour, 28 grams softened butter, 1 teaspoon cumin seeds, 1 pinch asafoetida, salt to taste, 4 to 6 tablespoons water
Prepare the murukku press
- Use a star-shaped murukku press stencil or a similar star-shaped press. Add a portion of the dough and roll it 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, then test it by dropping a small piece of dough. If the dough sizzles up quickly, then the oil is ready to use.Oil to deep fry
- Hold the murukku maker over the hot oil and turn the knob a bit until the dough comes through. Use a small knife to cut short strips that will 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 the dough into strips that the kadai can hold easily. Do not overcrowd the pan.
- Use a small spoon to stir and turn them, and fry on all sides until lightly golden or until the frying sound, "Shhhhu," subsides and stops.
- Use a slotted spoon to remove the fried murukkus and place them on a paper towel to drain 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 it in a day.
Notes
- Making this for Diwali? Double or triple the quantities and store the cooled murukku in an airtight container. You may adjust the flour ratio, but keep the rice flour higher than the besan flour.
- You can 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
