 |
| Murukku with a cup of hot chai |
Easy and Simple Butter Murukku Recipe
Prep time – under 10 mins
Ingredients needed
Rice flour – 1 cup
Fried gram flour* – 1/2 cup
Melted ghee – 3 tsp
Salt needed
Hing/asafoetida – a generous pinch
Oil for deep frying
Preparation
Grind fried gram or chutney kadalai to a fine powder and sieve it. Take 1/2 cup (flat) of this flour and keep it ready.
Sieve rice flour also.
Grease the murukku maker.
Method
In a bowl, mix together rice flour, fried gram flour, melted ghee, salt needed and hing.
Fry both sides until golden brown and remove from oil. Drain the excess oil on a paper towel.
Repeat the same procedure for the rest of the dough. Store it in an air tight container once it cools down.
Note – If you are an expert, you can squeeze murukku directly into the hot oil.
If you are preparing more than 1 cup, do not mix everything. Prepare dough in batches.
*Fried gram is know as Pottu kadalai in tamil, Varutha Kadala in Malayalam, Putanalu pappu in Telugu and Bhuna Chana in Hindi.
Find more murukku/chakli recipes in the links below
No flour mill in your place, then prepare this murukku
Easy murukku recipe (wet grinding method)
looks perfect.. 🙂
Never tried murukku without urad dal flour, this is interesting recipe,looks yummy too, thanks for sharing.
crunchy snack and looks so yummy
Crispy murukkus, love to munch some anytime.
wow.. my fav murukkus.. looks perfect.. 🙂
Perfect crunchy murukku 🙂
My all time fav…looks crispy…
Reminds me of Diwali, where all the ladies in family sit together & make dabbas of murukku.
Nice & crispy!!
so perfect – my sis die for this
looks so yummy n crispy murukkus…
Love your blog and I am happy to pass on the " Very inspiring blogger" award to you .
http://gajuskitchen.blogspot.ae/2013/03/i-am-very-happy-to-receive-my-first.html
simply love all your recipes.. its perfect 🙂
Looks yummy will try this today
Hi, just wanted to know whether the fried gram flour, is the ordinary gram flour/besan that we get in the store? pls help , I am trying this recipe right away….thanks for the recipe, will let you know once I am done
No, it is not the ordinary besan flour you get in the store. It is called fried gram which we use for coconut chutney, masala puffed rice etc.They even call it pori kadalai. gram is know as Pottu kadalai in tamil, Varutha Kadala in Malayalam, Putanalu pappu in Telugu and Bhuna Chana in Hindi.
hi padhu thank you for sharing this… but i put the dough in the maker and do the shape its not coming properly ma….its splits…. what was my mistake please let me know…..
Antony Rani -Too much butter is the reason. Reduce the butter a little next time
thank you padhu…. you are right…. thank you soo much…
Tried this recipe for janmashtami!!! Was amazing!! Have grown up seeing traditional murrukku being made for hours together so this was a pleasant revelation!! Thanks!
hi padhu.. tried this and found that the murukku was a bit hard to crunch. what was my mistake?
Thanks , It was perfectly crunchy. Made it yesterday. It tastes exactly like the kind we used to buy in India from sweet shops.
Syntax error – You must have added less butter. May be that was why it was hard.
Hi Paddu, very nice recipe. We tried at home and all our family members are happy.
I have tried so many items from ur blog. Easy yet good outcome too.. btw What rice flour need to use?.. raw rice or boiled rice?…
Rekha – Thank you for liking myrecipes. It is raw rice flour.
Fried Bengal Gram is known as Hurigadale in Kannada.
Padhu, can I add some urad daal flour to the rice flour along with the besan flour? I made a batch last night, and it tasted good, but I think I missed the urad flour taste. Please reply.
For butter murukku, we generally do not add urad dal flour.
Simply awesome chajali receipe thks for sharing this one padhu
Raw rice flour or boiled rice flour?
Padhu – is it 3tsp butter or 3tsp melted ghee we need ? Because your ingredients and procedure ask for 2 different things. Can you please clarify ?
Thanks
It is melted ghee. If you add butter, you need not melt it. I will update it. Thank you
Dear padhu
I like all your receipies… Esp sweet appam… THX trying this murukku now…. Very easy than others
Tried this yesterday night (a small batch since I was doing it for the first time) Came out very well – crunchy and lovely yellow golden colour. My daughter could not stop munching on it…
Hi Padhu.. I tried this and it came out really well.. But I am so curious to get that perfect yellow color as in your pic… mine was darker.. can you tell me how can i get that?
1 . Oil must have been too hot
2. you would have taken it a bit late after it is cooked.
it might be the reason for your dark colored murukku.
Hi
I tried this today. It came out outstanding. Thanks a lot for sharing.
Do you have recipient for Mysore pak ( non sri Krishna sweet way)
Hi Paddu….. Happy Diwali…
And thank you for this awesome blog. I have tried many recipes from here and they turned out well. I tried this murukku recipe and I couldn't do it well. I added very little water while preparing the dough but it still breaks… How can I fix this? Pls help me!
Thank you Jaanu for liking my blog and recipes. Regarding your doubt – even if you add more butter, the murukku will become very soft and break.
Thank you 🙂
Hi padhu.. I tried d muruku today.. Hurrah…! Within 15 minutes hav gotta Lovely murukku. Thank yu…
Tasty and extremely easy to prepare.. i had never prepared Murukku in my whole life and i tried this for the first time for my child.. it came out well.. Thanks Padhu.. i love your recipes..
Hi if i wanna prepare rice flour at home wats the proceedure
Wash and soak rice for 2 hours. Dry it well in the shade (there should be no moisture in the rice) and get it ground to a fine powder in a flour mill. Sieve it and store it. Use it for making murukku, kozhukattai, wheat dosas etc.
Hello!
How many murukku s made for 1 cup ?
Is this s prepared from puzhungal arisi or pacha arisi
Raw rice or pacha arisi mavu. Specially prepared for murukku.
Hello mam my dough was very hard but the murukku was not crunchy what could be the reason
Can I use butter instead of ghee
Hi Madhu mam, i tried butter murukku, first batch dough was good n it came yummy, but second batch dough i added salt more then how to overcome
Cannot do anything.
This came out very well. Only change I did was I added butter instead of ghee and mixed the butter into to dry ingredients by crumbling (moining). This gives crispiness to the murukku.
I love all you recipes. 🙂
Can we use store bought rice flour?
I personally don’t recommend but if it is sold for the purpose of making murukku, you can get it.