Description
Butter Murukku is a traditional South Indian crispy snack made by deep-frying a delicate dough of rice and chickpea (besan) flours mixed with softened butter, cumin seeds, and hing. This delicious treat offers a perfect balance of buttery richness and aromatic spices, delivering a crunchy texture and a flavorful bite ideal for tea time or festive occasions.
Ingredients
Scale
Flours and Butter
- 1/2 cup rice flour
- 1/2 cup besan (gram/chickpea) flour
- 28 grams softened butter (2 tablespoons)
Spices and Seasonings
- 1 teaspoon cumin seeds
- A pinch of hing (asafoetida)
- Salt to taste (skip or adjust if using salted butter)
Liquid
- 4 to 6 tablespoons water (approximate, adjust as needed)
Instructions
- Prepare the Dough: In a large mixing bowl, combine the rice flour and besan flour. Add the softened butter, cumin seeds, hing, and salt. Mix everything thoroughly, rubbing the butter into the flours until the mixture is crumbly.
- Add Water Gradually: Slowly add 4 tablespoons of water and knead into a soft, pliable dough. Add more water if necessary, but the dough should not be sticky or too soft; it should hold together well for shaping.
- Heat the Oil: Pour enough oil into a deep pan or kadai for deep frying. Heat the oil on medium until it is hot but not smoking, testing by dropping a small piece of dough to see if it sizzles and rises slowly.
- Shape the Murukku: Using a murukku press fitted with the star-shaped disc, fill the dough and press out circular spirals directly into the hot oil. Work carefully to avoid overcrowding the pan.
- Deep Fry the Murukku: Fry the murukku in batches, turning occasionally, until they turn golden brown and crisp, about 3 to 4 minutes per batch.
- Drain and Cool: Use a slotted spoon to remove the fried murukku and drain on paper towels to remove excess oil. Allow them to cool completely to retain their crispiness.
- Serve and Store: Serve the butter murukku as a crispy snack with tea or coffee. Store cooled murukku in an airtight container for up to 2 weeks for freshness.
Notes
- Butter murukku is traditionally deep-fried for the signature crisp texture that cannot be achieved by baking or air frying.
- Adjust salt quantity depending on whether the butter used is salted or unsalted.
- Ensure the dough is not too soft to get perfect shapes and crispiness.
- Using cumin seeds adds a gentle aromatic flavor; you can lightly roast them before adding for enhanced taste.
- Hing (asafoetida) is optional but adds authentic South Indian flavor.
- The murukku press is essential for the traditional spiral shapes.
Nutrition
- Serving Size: 1 serving
- Calories: 258 kcal
- Sugar: 1 g
- Sodium: 334 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 27 mg
