Hi friends! We are a big fans of butter murukkus. The murukkus available in stores are very different from the home made ones. The texture and taste of the murukkus changes with the proportion of ingredients used in making the murukkus. While making this snack, the ratio of rice flour and the other flour will give different look and taste to the snack.
Recipe Cuisine: Indian, South Indian
Recipe Category: Snacks
Prep Time: 10 minutes
Cook time: 15 minutes
- 1 cup Rice flour
- 2 tbsp Bengal gram flour/ Besan
- 2 tbsp roasted gram dal flour/ Chutney dal flour
- 2 tbsp Butter, melted
- 1/2 tsp Black pepper, freshly ground
- 1 tsp Cumin seed/ Jeera
- 1 tbsp sesame seeds / Til
- 1/2 tsp Asafetida / heeng
- 1 tsp salt / or as per taste
- Oil For deep frying
Powder roasted gram dal flour/ Chutney dal flour in a grinder. Keep aside.
In a mixing bowl take rice flour, roasted gram dal flour/ Chutney dal flour, Bengal gram flour/ Besan, salt, pepper, asafetida , sesame seeds, cumin seed and butter. Rub in the melted butter well with your finger tips.
Slowly add water to make a smooth soft dough easy enough to press.
Reason is we want the butter murukku in strips, not long, broken strips, bite sized. So if its but dry, it breaks by itself as we squeeze. But its not a must, you can either squeeze little and use ur hands to break or squeeze long strips and break later, or even make murukku shape. 3-rub
Heat oil in a wok / kadahi/ pan on the medium flame. Fill in the prepared soft dough in the murukku press with the three star plate at the base in the press. Squeeze the dough pressing the handle, and give it a little shake for the dough to break and fall into the oil. Fry these two to three inches long murukku pieces in to the hot oil. Cook on medium flame stirring in between and flipping the murukkus until cooked from all sides.
Drain the fried murukkus in a paper kitchen towel lined tray. Cool completely before storing in an airtight container.
If you hold the press at an angle while squeezing the dough above the hot oil the murukku pieces break easily into the oil.
You can either press the dough down directly in the hot oil or make random lengths on a tray and gradually fry in batches.
Do not over crowd the wok / kadahi/ pan while frying the murukkus as murukkus absorb more oil.
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