Navratri Recipes View full collection here
Kollu Sundal  Chick pea sundal  Peanut Sundal  Karamani Sundal  Konda Kadalai Sundal  Kadalai Paruppu Sundal  Green Gram Sundal  Peas Sundal Rajma Sundal  Navadhanya Sundal  Sweet Corn Sundal  Sweet Sundal  Arisi Vella Puttu  Ulundu Sundal  Payasam Recipes  Keerai Vadai  Ulundu Vadai  Paruppu Vadai (no onion)  Sabudhana Khichdi  Sabudhana Kheer  Sabudana thalipeeth  Sabudhana Vada  Pasi Paruppu Sundal 

Friday, March 15, 2013

Butter Murukku-Easy Butter Murukku Recipe-Chakli Recipe

This is a very easy and simple murukku recipe. The good thing about this murukku is that you can use store bought ordinary rice flour. You do not have to prepare rice specially by soaking it, drying and then grinding it. Believe me, no elaborate procedures, just mix everything and make delicious and soft murukkus in a matter of few minutes.Today we will learn how to prepare Butter Murukku following this simple recipe.

Butter Murukku
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.

Sprinkle water and make a soft but stiff dough. (It should not be too soft nor too hard). Check for salt by tasting the dough.

Simple butter murukku recipe

Heat oil in a kadai, add a small bit of dough, if it raises to the surface immediately, then the oil is hot enough for frying the murukkus. You can reduce the flame to medium now.

Using a single star disc, squeeze murukkus as shown in the picture above either on a plastic sheet or on the back of a slotted ladle or on a small plate (seal the end of the murukku after squeezing)  and then gently slide  2-3 murukkus into the hot oil. (see picture below)

how to make butter murukku

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.

This is a very easy murukku recipe which does not need any prior preparation. Do try it and give me your feedback.

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)

Thenkuzhal Recipe 

Ribbon Pakoda 

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank  you!


45 comments:

  1. Never tried murukku without urad dal flour, this is interesting recipe,looks yummy too, thanks for sharing.

    ReplyDelete
  2. Crispy murukkus, love to munch some anytime.

    ReplyDelete
  3. wow.. my fav murukkus.. looks perfect.. :)

    ReplyDelete
  4. Reminds me of Diwali, where all the ladies in family sit together & make dabbas of murukku.
    Nice & crispy!!

    ReplyDelete
  5. looks so yummy n crispy murukkus...

    ReplyDelete
  6. 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

    ReplyDelete
  7. simply love all your recipes.. its perfect :)

    ReplyDelete
  8. 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

    ReplyDelete
  9. 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.

    ReplyDelete
  10. 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.....

    ReplyDelete
  11. Antony Rani -Too much butter is the reason. Reduce the butter a little next time

    ReplyDelete
  12. thank you padhu.... you are right.... thank you soo much...

    ReplyDelete
  13. 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!

    ReplyDelete
  14. hi padhu.. tried this and found that the murukku was a bit hard to crunch. what was my mistake?

    ReplyDelete
  15. Thanks , It was perfectly crunchy. Made it yesterday. It tastes exactly like the kind we used to buy in India from sweet shops.

    ReplyDelete
  16. Syntax error - You must have added less butter. May be that was why it was hard.

    ReplyDelete
  17. Hi Paddu, very nice recipe. We tried at home and all our family members are happy.

    ReplyDelete
  18. 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?...

    ReplyDelete
  19. Rekha - Thank you for liking myrecipes. It is raw rice flour.

    ReplyDelete
  20. Fried Bengal Gram is known as Hurigadale in Kannada.

    ReplyDelete
  21. 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.

    ReplyDelete
    Replies
    1. For butter murukku, we generally do not add urad dal flour.

      Delete
  22. Simply awesome chajali receipe thks for sharing this one padhu

    ReplyDelete
  23. Raw rice flour or boiled rice flour?

    ReplyDelete
  24. 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

    ReplyDelete
    Replies
    1. It is melted ghee. If you add butter, you need not melt it. I will update it. Thank you

      Delete
  25. Dear padhu

    I like all your receipies... Esp sweet appam... THX trying this murukku now.... Very easy than others

    ReplyDelete
  26. 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...

    ReplyDelete
  27. 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?

    ReplyDelete
    Replies
    1. 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.

      Delete
    2. Hi
      I tried this today. It came out outstanding. Thanks a lot for sharing.

      Delete
    3. Do you have recipient for Mysore pak ( non sri Krishna sweet way)

      Delete
  28. 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!

    ReplyDelete
    Replies
    1. 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.

      Delete
  29. Hi padhu.. I tried d muruku today.. Hurrah...! Within 15 minutes hav gotta Lovely murukku. Thank yu...

    ReplyDelete
  30. 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..

    ReplyDelete
  31. Hi if i wanna prepare rice flour at home wats the proceedure

    ReplyDelete
    Replies
    1. 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.

      Delete

Thank you for dropping by my blog.Hope you enjoyed reading the recipes.Your feedback and comments are appreciated. Comments with links to external sites will be deleted.