Butter Murruku,
Recipe Link : https://www.tarladalal.com/Butter-Murruku-Recipe-South-Indian-Jar-Snack-42068r
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Butter Murruku Recipe
Our Indian cuisine abounds with varieties of jar snacks , which add sparkle to a cup of tea or coffee! One such gem from the South Indian repertoire is Butter Murukku, a melt-in-the-mouth savoury snack made with a dough of rice flour, urad flour and besan. A dash of whole spices like cumin and sesame contribute to the aroma and flavour of the murukku, increasing its irresistibility quotient. When pressing the murukku through a chakli maker, make sure you press it directly into the oil. Also, ensure that you fry small batches at a time without over-crowding the oil, which tends to make the dough clump together.
Preparation Time: 5 minutes.
Cooking Time: 25 minutes.
Makes 5 cups.
1½ cups rice flour (chawal ka atta)
2 tbsp urad dal (split black lentil) flour
2 tbsp besan (Bengal gram flour)
2 tbsp soft butter
½ tsp black sesame seeds (kala til)
½ tsp cumin seeds (jeera)
¼ tsp asafoetida (hing)
Salt to taste
Oil for deep-frying
1. Combine all the ingredients in a deep bowl, mix well and rub between your fingers to form like bread crumbs.
2. Knead into a soft dough using enough water.
3. Divide the dough into 2 equal portions.
4. Take a portion of the dough and press it into a greased chakli “press” and cover it with the lid.
5. Heat the oil in a deep non-stick pan, press holding the chakli maker directly on top of the oil and let the murruku directly fall in the hot oil.
6. Do not over crowd the deep non-stick pan with a lot of murruku and deep-fry them on a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. Cool slightly.
7. Once cooled slightly, transfer the murruku into a deep bowl and break it lightly once using your fingers.
8. Cool completely and serve or store in an air-tight container.
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