Description
Butter Murukku is a classic South Indian crispy snack that combines the nutty flavors of besan (chickpea flour) and rice flour with aromatic cumin seeds and a hint of hing (asafoetida). This deep-fried treat is rich with the indulgent taste of softened butter, making it irresistibly crunchy and flavorful—perfect for tea time or festive occasions.
Ingredients
Scale
Main Ingredients
- 1/2 cup rice flour
- 1/2 cup besan (gram) flour (chickpea flour)
- 28 grams softened butter (2 tablespoons)
- 1 teaspoon cumin seeds
- A pinch of hing (asafoetida)
- Salt to taste (adjust or skip if using salted butter)
- 4 to 6 tablespoons water (approximate, as needed for dough consistency)
Instructions
- Prepare the dough: In a mixing bowl, combine rice flour and besan. Add softened butter and rub it into the flours using your fingertips until the mixture resembles coarse crumbs.
- Add seasonings: Sprinkle cumin seeds, hing, and salt into the flour mixture. Mix everything well to evenly distribute the spices.
- Form the dough: Gradually add water, a tablespoon at a time, kneading gently to form a smooth, pliable dough that holds together but is not sticky.
- Shape the murukku: Fill a murukku press or piping bag fitted with a star-shaped nozzle with the dough. Press designs onto small pieces of parchment paper or directly into the hot oil carefully.
- Heat oil for frying: In a deep frying pan or kadai, heat oil on medium flame until it reaches about 350°F (175°C). To test, drop a small bit of dough into the oil – it should rise slowly to the surface and sizzle.
- Deep fry the murukku: Gently slide the shaped murukku into the hot oil in batches. Fry on medium heat, turning occasionally until they turn golden brown and crispy, approximately 3 to 4 minutes per batch.
- Drain excess oil: Remove the fried murukku using a slotted spoon and place them on paper towels to absorb excess oil.
- Cool and store: Allow the murukku to cool completely before storing in an airtight container to maintain crispness.
Notes
- Butter murukku is best enjoyed fresh but can be stored airtight for up to 2 weeks.
- Adjust water quantity carefully to avoid a sticky or dry dough.
- Use fresh oil heated to the correct temperature to ensure crispiness without absorbing excess oil.
- Traditionally served as a snack during festivals but great for any time of the day.
- For a variation, you can add sesame seeds for extra texture.
Nutrition
- Serving Size: 1 serving
- Calories: 258 kcal
- Sugar: 1 g
- Sodium: 334 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 27 mg
