Butter Murukku Recipe (Easy Vennai Murukku / Benne Murukku)
Crispy, easy butter murukku recipe - For gokulashtami and diwali festivals with step-by-step photos and video
Servings: 4 servings
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
https://youtube.com/watch?v=An2jJHq2sxI%3Ffeature%3Dplayer_embedded
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.