Butter Murukku: Crunchy and Addictive Treat

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Learn how to prepare butter murukku, a crispy, light snack perfect for any occasion, like Janmashtami or Deepavali.

Prep Time10

Cook Time30

Total Time40

Course: Snack

Cuisine: TamilNadu

Keyword: butter murukku

Servings:

Calories: 378kcal

In a large mixing bowl, add the rice flour, roasted gram flour, asafoetida, cumin seeds, and salt.
Add the butter (I usually keep the oil for frying on a low flame and start mixing) and mix until all the ingredients are combined.
Add water little by little until you have a soft, smooth dough. I used about ½ cup plus 2 tablespoons of water. Make sure the dough is not too hard. It becomes hard to press, and also the murukku breaks if it is too hard. If it’s too soft with more moisture, the murukku will absorb oil.
I used the star-shaped mold for this murukku. You can use your preferred mold, but traditional butter murukku is made with a star-shaped mold. Grease the murukku press with oil.
Then add a handful of dough to the murukku press.
If you are comfortable, you can press it directly into hot oil; if not, press it onto the back of a ladle, a greased plate, or parchment paper, as I did.
Slowly and carefully drop the murukku into the oil, and fry until golden brown. Flip the murukku over after 40–45 seconds, and fry until the bubbles stop forming. It usually takes 2:30 to 3:00 per batch. Make sure you fry over a low to medium flame so the murukku cooks thoroughly and retains its pale color.
Place the fried murukku on parchment paper or tissue paper and drain the excess oil. Break into small pieces for the store-bought style butter murukku.
Store in an airtight container and enjoy.

You can slightly roast the rice flour for a couple of minutes. Also, ensure you sieve the flour.
Adjust the salt to your taste.
Make sure the dough is neither too hard nor too soft.
Fry the murukku over a low-medium flame (on a scale of 1 to 10, around 4).
You can add an extra ½ tbsp of butter for that melt-in-the-mouth murukku. Since we prefer crispy, crunchy ones, I did not add extra butter. Adding too much butter to the murukku dough makes it soft, and sometimes too much butter will cause the murukku to disintegrate while frying. So be cautious with butter.