Butter Murukku – Easy Diwali Murukku recipe, How to make easy diwali snacks This is one of the simplest and easiest murukku recipe which can be made with store bought rice flour. This recipe fall into the category of foolproof recipes that you can rely on anytime and won’t disappoint no matter what..as I’ve given exact measures including salt and water. Make a batch for this Diwali and enjoy with your family and friends! Check our delicious MURUKKU COLLECTION here.
Butter Murukku / Easy Murukku / Easy Diwali Snacks / Murukku / Mullu Murukku / Deepavali Kaaram Vagaigal / Savoury Snacks /
- Rice Flour – 1 & 1/2 cup
- Besan / Gram flour – 1/2 cup
- Red Chilli powder – 1 teaspoon
- Asafoetida – 1/2 teaspoon
- Salt – 1 teaspoon
- Butter / ghee (room temperature) – 3 tablespoons
- Baking soda – a tiny pinch (optional)
- Water – 1/2 cup + 2 tablespoons(read notes)
- Cumin seeds – 3/4 teaspoon
- Oil – 5 cups (for deep frying)
Lets see how to make this butter murukku….
In a large bowl sieve together rice flour and besan, add red chilli powder, salt, asafoetida, baking soda and cumin seeds. Mix to combine and the add room temperature butter or ghee and mix to form a crumbly texture. Now slowly add the given amount of water and make a soft dough. It shouldn’t be sticky nor hard, just soft and firm.
* I have given exact measures and your dough should come out fine but if you mess don’t panic adjust with these options and knead again……
1. If its too watery adjust by dusting little rice flour ( or )
2. If its too tight add few drops of water.
Take your murukku mould and fit in the star shape disc. Grease the murukku press with little oil and fill it with some dough. Try our THENZUHAL MURUKKU
Meanwhile start heating about 5 cups of oil in a kadai.
Option 1– You may directly press the dough into oil if you are not comfortable making the shaped murukkus.
Option-2 If you want shape then press the dough in circular motion on the back side of a Jalli karandi(flat ladle with holes) before dropping them in the oil.
Checking oil temperature- Heat the oil, drop a pinch of dough and when the dough raises to top with one sizzle then its ready for you to fry.
If it sinks – oil not hot enough / if it burns – the your oil is too hot.
Once you’re confident that it is at right temperature then set the flame at medium level.
Start frying the murukkus and flip once to cook the other side to fry till golden brown. Do not over crowd…. fry in batches may be 4 or 5 in one batch.
Initially the murukkus will sizzle real fast and will be bubbling when dropped in oil. After a minute of so then settle really well and all those bubbles will stop and murukku will start to sink a little bit in oil. At this stage , take them out and drain excess oil in a paper tissue.
Let them cool completely. Then store them in air-tight box for upto 3 weeks. Try our OLA PAKODA / RIBBON PAKODA
- Yield- 25 Mini Murukkus (2 1/2 inch diameter)
- The water measure may be a little more depending on the quality of the rice flour. But definitely not more than 3/4 cup.
- This is made with store bought rice flour and gram flour.