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Butter murukku recipe | Easy Butter Murukku

Butter murukku recipe | एकदम कुरकुरे मखनी मुरुक्कू | Easy Butter Murukku

 

Butter murukku is a recipe of snack which is delicious to eat, it is a tea time snack and has a scrumptious taste. It is a snack which is made up of the lesser quantity of ingredients. 

Here is a step by step recipe along with pictures to make it perfect. This recipe will help you to make it easier. 

Direction:

Getting Ready:

For the dough

Roast a ¼ cup of chickpea flour for 3 minutes. 

Mix a ½ cup of leftover chickpea flour with it. 

Add a cup of rice flour to it and mix well. 

Preheat a cup of water in a vessel. 

Add a ½ cup of salted butter, a ½ pinch of asafoetida, 1.5 tsp of cumin seeds, a ½ tsp of salt to it. 

Boil water until butter melts in it. 

Mix both the flours well. 

Add the butter Masala water to it and knead the soft dough. 

Apply some oil on your palms and mash it’s smoother dough. 

For the butter murukku

Preheat oil in a wok. RIghtly heated oil and the medium flame is required to fry the Murukkus. 

Apply some oil on your palms. 

Lift a dough lump and roll to give it a favourable shape.

Cover the rest of dough.

Add them while spreading according to the capacity of a wok.

Flip them once the foam reduces and fry until they are golden brown.

Murrukus appears golden brown, they have fried.  

Drain them out using a ladle and stop the ladle on the corner of the wok so that extra oil moves back in.

Fry all Murukkus in the same way. It takes 3-4 minutes to fry a single round of butter Murukkus.

Serving

  • Store them in an airtight container once they cool down and eat them for 2 months.

Butter murukku recipe | Easy Butter Murukku
Author: 
Recipe type: Snacks
Cuisine: Indian
 
Butter murukku is a recipe of snack which is delicious to eat, it is a tea time snack and has a scrumptious taste. It is a snack which is made up of the lesser quantity of ingredients.
Ingredients
  • Rice flour - 1 cup (170 gms)
  • Chickpea flour - ¾ cup (40 gms)
  • Butter - ¼ cup (50 gms)
  • Asafoetida - ½ pinch
  • Cumin seeds - 1.5 tsp
  • Salt - ½ tsp (to taste)
  • Oil - for frying
Instructions
  1. For the dough
  2. - Take ¾ cup of chickpea flour for Butter Murukku and roast ¼ cup of it.
  3. - Add ¼ cup of chickpea flour in a pan and roast while continuously stirring it for 3 minutes.
  4. - Mix ½ cup of leftover chickpea flour in it, add 1 cup of rice flour for the dough.
  5. - We will use warm water to prepare this dough so we will heat 1 cup of water in a vessel.
  6. - Add ¼ cup of salted butter in it, ½ pinch of Asafoetida, 1.5 tsp of Cumin seeds, ½ tsp of salt and boil water until butter melts in it.
  7. - Mix both the flours properly and add butter masala water in it to knead the soft dough.
  8. - Apply some oil on your palms to grease them and knead the smoother dough.
  9. For the butter murukku
  10. - Preheat oil to fry them and apply some oil on your palms.
  11. - Lift a dough lump and roll it to give it a favourable shape.
  12. - Cover rest of the dough and check the temperature of the oil by adding a dough lump.
  13. - RIghtly heated oil and the medium flame is required to fry these murukkus.
  14. - Add them while spreading according to the capacity of a wok.
  15. - Flip them once the foam reduces and fry until they are golden brown.
  16. - Murrukus appears golden brown, they have fried.
  17. - Drain them out using a ladle and stop the ladle on the corner of the wok so that extra oil moves back in it.
  18. - Fry all Murukkus in the same way
  19. - It takes 3-4 minutes to fry a single round of butter Murukkus.
  20. Serving:
  21. - Store them in an airtight container once they cool down and eat them for 2 months.

 

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