Butter Murukku

My Insta and Facebook feed is filled with Diwali sweets and snacks. Though I had already decided on the sweet dish, this Butter Murukku was an unexpected one. 

I love savory snacks and if there are any snacks at home, I have it as lunch instead of proper meals ;) Well, there should be some perks for adulthood, don’t you agree? 

I happened to see so many Murukku pics and finally gave in and made this Butter Murukku at home. Honestly, I was secretly hoping, it would be a difficult and time-consuming process so that I won’t make it regularly. Nope, it’s not difficult and apart from the frying in batches, it’s not time-consuming. 

So, if you are looking for an easy snack to make at home, go for this one. The only problem is it can be an addiction ;)

You can see more Diwali recipes here. What’s your fav… Rava Laddo, Maladu, Carrot Burfi, Kalakand, Mixture, Boli (my fav) ??

Here is the recipe…

Print

Butter Murukku

A savory Indian snack made with Rice and Gram flour and butter. It's made on festive occasions like Diwali and can be stored for 1-2 weeks.

Author Maria Jose Martin

Ingredients

• 1 cup Rice flour I used Appam/Idiyappam flour
• 2 tbsp Gram (besan) flour
• 1 tbsp roasted Gram (pottukadala) flour refer notes for substitution
• 2 tbsp Butter, softened I used salted butter
• 1 tsp Black sesame seeds/Cumin seeds/Kalonji
• Salt
• Oil for deep frying

Instructions

• Combine together rice flour, gram flour, roasted gram flour, butter, sesame seeds and salt till it resembles bread crumbs.
• Add water gradually to make a smooth and slightly stiff dough.
• Use a star nozzle in Idiyappam/seva mould. Fill the mould with dough.
• Heat oil in a deep frying pan. Once the oil is hot enough (check notes to see the right temp of oil), press the dough through the mould into the hot oil. You can make it in strips or circular murukku shape. After a few minutes, stir and flip the murukku and cook the other side as well.
• Drain the murukku on paper towels.

Notes

To make Roasted gram flour – grind 2-3 tbsp of pottukadala in a mixer to fine powder. Seive and use. If you are out of pottukadala, use 3 tbsp of besan instead of 2 and continue with the recipe.

The dough should not be crumbly or too stiff. If it's crumbly, it will not hold the shape and it's too stiff, it may not pass through the presser. 

To check the temp of oil – drop a small piece of dough to the oil. If it comes up steadily, oil is ready. If it stays at the bottom, oil is not hot enough. Make sure you heat the oil at medium – high and once it's hot enough, fry murukku at medium heat. 

Make sure you dont overcrowd the pan while frying, it will bring down the temp of oil. 

The post Butter Murukku appeared first on MariasMenu.