Butter murukku is a crunchy, savory snack with a buttery taste that melts in the mouth. It's one of the most popular snacks made during the Diwali festival and pairs well with coffee or tea.
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In a bowl, add rice flour, besan flour, sesame seeds, cumin seeds, and salt. Mix well to combine.
Add butter to the mixture. Mix well, ensuring the flour is moist and crumbly.
Gradually add water and knead the dough until it becomes smooth and non-sticky.
Attach a star mold to the murukku maker and grease it with oil to prevent sticking.
Shape the dough into a cylinder and place it inside the murukku maker. Tighten the lid.
Press the dough onto a clean cotton cloth in a circular motion or directly into hot oil, as preferred.
Fry the murukku in medium-hot oil until crispy on both sides.
Serve the tasty butter murukku.
Ensure the dough is smooth and non-sticky for easy pressing.
Grease the murukku maker to prevent dough from sticking.
Fry on medium flame to ensure even cooking and crispiness.
Can I use any other flour instead of rice flour?
Rice flour is essential for the traditional texture of murukku, but you can experiment with other flours for different textures.
What is the best oil for frying murukku?
Use any neutral oil with a high smoke point, such as sunflower or canola oil.
How do I store leftover murukku?
Store in an airtight container at room temperature to maintain crispiness.
Can I make murukku without a murukku maker?
While a murukku maker is traditional, you can use a piping bag with a star nozzle as an alternative.
Is butter murukku suitable for vegans?
Butter murukku contains butter, but you can substitute with vegan butter for a vegan version.
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