Butter Murukku

Butter Murukku -  Murukku or chakli is  a deep fried snack item made with rice flour. Murukku is a popular snack made in south India, with rice as the main ingredient. Urad flour or gram flour or moong dal flour is added in specific proportions  according to the type of murukku. This murukku has a melt in the mouth texture because of the addition of butter.

                        

Pre-Preparation:

It is important to sieve the flours to eliminate the presence of stones or small particles of rice or dal present in the flour, else they will block the achu. 

Equipment:

The equipment required here is a murukku press or an all-in-one press which has attachments for pressing murukku, available in all stores. 

Key ingredients:

Gram flour / besan, rice flour,butter, salt

Method:

• Prepare the dough - The dough has to be soft and crack - free. Keep it closed to avoid drying.
• Press and deep fry

Tips:

Soften the butter and add it to the flour mix. combine well. Then add water in stages, if you add the water first then the butter, chances are there that you will end up with a soggy dough. It is important for the dough to be soft yet firm.

Heat the oil to medium hot, then reduce the flame to avoid burning of murukkus. If the flame is too low, murukkus will absorb more oil, so adjust the flame accordingly. 

Try making:

Thenkuzhal

Shelf- life

Store it in an air-tight container, it will last up to 15 days.

Recipe:

Total Time taken - 45 minutes

Ingredients:

Gram flour or besan - 1 cup

Rice flour - 1/2 cup

Jeera - 1/2 tsp

Butter - 50 grams

asafoetida/hing - 1/4 tsp

Salt - to taste

Water for mixing

Oil for deep frying.

Directions:

1.Take the sieved flours in a wide bowl . Add salt, jeera, asafoetida and mix well.

                        

  

2.Add butter. Combine well with the flour. Add water little by little in stages and knead to form a soft dough.

                                

3. Fit the press with star achu. Fill the mould with the dough.

                            

 

4.Heat oil .Drop a little ball of dough it raises up, then start squeezing  the murukkus .Fry till golden and sound ceases.

                    

5.Remove from fire.Store it in an air tight container.

Variations:

• Instead of using gram flour, gram dal flour or pottukadalai flour alone or gram flour and chutney dal flour in equal proportion.

Notes:

• The murukkus will fall only in bits