Butter murukku, also known as Vennai murukku or Benne chakli, is a melt-in-mouth, super crunchy South Indian festive snack made with rice flour and butter. Here is how to make easy traditional South Indian style butter murukku at home with video and step-by-step photos!
Butter murukku recipe / Vennai murukku in Tamil and Benne Murukku / chakli in Kannada is one of the popular South Indian murukku varieties.
Gokulashtami is around the corner. As I have already shared Vella seedai, Uppu seedai, Kai murukku, thattu vadai and Appam recipes, I wanted to try some other easy neivedyam recipe. Yesterday I came across this super crunchy butter murukku recipe / Benne murukku under easy Diwali snacks recipe. I bookmarked it immediately and tried it on account of Krishna jayanthi. The results were too good. We loved it a lot and the whole box got emptied in minutes. Making kai murukku may be difficult to some of you in this festive season. It needs a lots of practice and patience. In that case, this butter murukku comes to rescue.
You can also use this to make crunchy South Indian Madras Mixture for Diwali.
As Lord Krishna is fond of butter, this recipe suits this festival very well. Its so easy to make and you don’t need to prepare soaked and ground processed rice flour or urad dal flour for murukku dough. Just store bought idiyappam flour, roasted gram flour and besan flour would do. I tried this recipe from 7aum suvai by making a small change in the ratio of flours to make white colored murukku. It came out well with crispy, melt in mouth texture. Friends, if you are looking for some easy murukku recipes for this Gokulashtami, Diwali and other festivals you can go ahead with this recipe. You can make it successfully even if you are a beginner. It’s a good tea time snack and for packing kids snacks box. Lets see how to prepare butter murukku recipe with step by step pictures.
Check out my collection of Gokulashtami Recipes HERE.
Quick Notes for US & Abroad Kitchens
- Butter Consistency: Use unsalted butter softened at room temperature. Avoid melting it completely to liquid form, as room-temperature soft butter incorporates evenly into the dry flours and gives that signature melt-in-mouth crispness.
- Flour Brands: Store-bought roasted rice flour or idiyappam flour (such as Nirapara, Eastern or Swad) works perfectly without any roasting required. Sieve well before mixing to prevent clogging.
- Murukku Press Disc: Use the single star hole disc (or three-star disc) in your murukku maker. Press directly into the hot oil in short segments so they cook evenly without crowding.
- Stovetop Heat Control: On electric coil or glass cooktops, maintain the heat between medium and medium-low. This keeps the murukku a pale golden color while crisping through without acquiring a bitter burnt edge.
Butter Murukku Recipe (Easy Vennai Murukku / Benne Murukku)
Ingredients
- 1 cup Rice flour store bought flour / Idiyappam flour (approx. 125 g / 4.4 oz)
- 1 ½ tbsp Besan flour / Kadalai maavu (approx. 15 g / 0.5 oz)
- 1 ½ tbsp Gram flour / Pottukadalai maavu (approx. 15 g / 0.5 oz)
- 2 tsp Soft Butter at room temp, unmelted (approx. 10 g / 0.35 oz)
- 1 tsp Cumin seeds
- pinch Asafetida / Hing a big pinch
- Salt and water as needed
- Cooking oil to deep fry
Instructions
- In a wide bowl, take the rice flour, gram flour, besan flour, butter, salt, hing and cumin seeds. Mix everything well. Add water little by little and make a non sticky dough. Cover the dough till you make murukku. Do not let it dry.
- Now take the star mould and fill the murukku maker with a ball of dough. Heat oil to deep fry and check the oil temperature by dropping a pinch of dough. If it raises to the top immediately, oil temperature is right. Keep the flame low and press the murukku.
- Cook in medium flame till the bubbles cease. Fry it patiently else murukku will turn brown with a burnt smell. Remove in a tissue paper using a slotted ladle. Store in an air tight box once it is cooled down completely.
Video
Notes
- As per the original recipe, 2 tbsp of besan and 1 1/2 tbsp of gram flour is used. But I added them in equal ratio to get white colored murukku.
- Do not replace butter with oil or ghee. As the name says, butter murukku should be made with butter.
- You can replace cumin with sesame seeds or ajwain. But flavor would vary.
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Try this easy murukku recipe and enjoy with tea or coffee!
Madam,
This year Gokulashtami, I am going to follow yr recipes. Kindly tell me for butter murukku, raw rice flour or soaked and ground rice flour to be used?
Thanks
Its the raw rice flour.You can use store bought idiyappam flour too.
Thanks. Today Itried your uppu cheedai with just half cup rice flour as a trial attempt. I used home made rice flour. It came out well. thanks.
Good to know this.Thanks for trying & the prompt feedback :)
Very nice, well done.
Thank you mam :)
Good recipe