Butter Murukku Recipe
Preparation Time : 15 mins | Cooking Time : 35 mins | Makes: 2 cups
Recipe Category: Snack | Recipe Cuisine: South Indian
Recipe Category: Snack | Recipe Cuisine: South Indian
Rice flour - 1 cup
Besan flour(Kadala Maavu) - 2 tbsp
Roasted gram - 1 tbsp (or) Gram flour (Potukadalai Maavu)- 3 tsp
Butter - 2 tsp
Sesame Seeds - 1 tsp
Salt - to taste
Oil - to deep fry
*Note : You can use store bought rice flour(idiyappam flour) to make this.Roast it for 2mins then use it.
Method:
- Take roasted gram and grind it to a fine powder, take 3 tsp of this grinded gram flour and set aside.Dry roast besan flour for a min until nice aroma is released. Now sieve together rice flour,besan flour and gram flour together.
- In a mixing bowl add sieved flours along with sesame seeds,butter and salt.Mix it well once for even distribution.Add water little by little to form a smooth slightly sticky dough more like our idiyappam dough consistency.
- Take your murukku mould and fit in the star shape disc.Grease the murukku press with little oil and fill it up with a lemon sized dough.
- Heat oil - drop a small pinch of dough to check if the oil temperature is right...when the dough immediately raises to the top with a sizzle then your oil is ready.Now carefully press directly into oil, press in such a way they dont stick to each other, so don't overcrowd.Fry till golden brown and drain in a tissue paper.
My Notes:
- After your dough is prepared keep it covered to avoid it from drying.
- Just use only 3 tsp of gram flour and not the entire flour we have powdered.
- The murukku is soft with a melt in the mouth texture.
- When you press and if its too tight to press then your dough is very tight in consistency so drizzle little water and knead to get the desired consistency. And when you press if you dont get a long continuous line and if it tends to break then butter is more so dont panic - just little rice flour, water and knead it again.
- I added white sesame seeds, you can even use black sesame seeds.
