Butter Murukku

Butter murukku - an easy snack that is crisp with soft texture. It's a favourite evening snack for kids and also as a side dish for their lunch. In my blog, I have already posted traditional thenkuzhal and mullu thenkuzhal recipes which will be prepared with the grounded rice batter. But for this butter murukku we have to use rice flour, besan flour and fried gram flour and there is no soaking or grinding works. This butter murukku is super simple to make compared with mullu thenkuzhal. In just 40 minutes, you will have a crispy butter murukku to impress your kids.

You can use your own homemade rice flour or idiyappam flour. Try to use fresh flours for this murukku. I have included fried grams in this murukku to bring the soft texture, if you don't have leave it. My Grandma suggests me to add moong dal flour for this murukku because it produces a nice flavour. If you have some leftover moong dal flour, you can add it instead of fried gram flour. As for the butter, you can add 3 to 4 tbsp for 2 cups of flour, but I have reduced to 2 tbsp because the murukku will break down into very small pieces and also it absorbs more oil when fried. To add some flavour cumins and asafoetida powder can be added. For deep frying, you can use either groundnut oil or coconut oil. Now we will see how to prepare this Butter Murukku with step by step instructions.

Similar Recipes

Butter Murukku Recipe Details

Prep time : 15 minutes
Cook time : 40 minutes
Yields : 500 grams
Category : snacks
Author : Muthulakshmi Madhavkrishnan

Ingredients

2 cups rice flour
1/2 cup besan flour
1/4 cup fried grams flour
2 tbsp unsalted butter
1/2 tsp cumins
salt to taste
500 ml groundnut oil or coconut oil

Cooking Directions

Measure all the flours using the measuring cup. First, sieve the rice flour and then sieve the besan flour and fried gram flour.
Take a wide mixing bowl and add the flours. Mix them well. Next, add the butter, cumins and required salt.
Mix them well with your fingers, so that all the dry ingredients will be combined well with the flour.
Now slowly add 1 cup of water little by little and knead them well.
Knead them into a smooth dough. For this measurement, 1 to 1.25 cups of water will be perfect. Heat the groundnut oil in a wide kadai on medium heat.
In the meantime, fill the murukku press with the dough and close it with the lid. Take a plate or sheet and slowly squeeze the murukku on a plate into long strings.When the oil is heated enough, add the prepared murukkus carefully from the sides into the hot oil.
After a few minutes, flip the murukku and fry them until the shhh sound completely stops. Transfer the murukku to a plate and then store it in an airtight container.

Butter Murukku with step by step photos

Measure all the flours using the measuring cup. Sieve the rice flour for 2 times.

Combine the besan flour and fried gram flour and sieve for 2 to 3 times.

Take a wide mixing bowl and add the flours. Next, add the butter, cumins and required salt. Mix them well.

Mix them well with your fingers, so that all the dry ingredients will be combined well with the flour.

Now slowly add 1 cup of water little by little and knead them well. Knead them into a smooth dough as in the picture below. For this measurement, 1 to 1.25 cups of water will be perfect.

Heat the groundnut oil in a wide kadai on medium heat. In the meantime, fill the murukku press with the dough and close it with the lid.

Take a plate or sheet and slowly squeese the murukku on the plate into long strings. This method is comfortable for me to fry them in the oil. You can do in your own method.

When the oil is heated enough, add the prepared murukkus carefully from the sides into oil.

After 2 minutes, flip the murukku and fry them until the shhh sound completely stops.

Transfer the murukku to a plate and then store it in an airtight container.

Comments

Mushroom Gravy With Curd - Mushroom Curd Masala

Mushroom Gravy with Curd recipe with full video and step by step pictures. This mushroom gravy preparation is little different from other gravies. As the name suggests this gravy is prepared using thick curd and the ground masala paste is made with onions, green chillies, garlic, ginger, poppy seeds, pepper and whole garam masala. The addition of whole garam masala cinnamon, cloves, fennel and cardamom makes the gravy aromatic. This gravy is a good variation from our usual kurma and masala. For this gravy there is no need for tomatoes, cashew nuts and red chilly powder. This is a quick and easy gravy recipe with a few ingredients. Spices - you will need bay leaf, cumin, kasuri methi leaves and coriander leaves. For the masala paste onions, ginger, garlic, green chilly, black pepper, cinnamon, cloves, fennel, cardamom and poppy seeds. Poppy seeds are added to give thickness for the gravy. In the final stage, half teaspoon garam masala powder is sprinkled for flavour but you omit it.

Seppankizhangu Poriyal - Taro Root (Arbi) Fry

Seppankizhangu Poriyal - this poriyal is prepared with taro root, chilly powder, small onions cumin garlic paste and perfectly roasted in an iron kadai. The best cooking method for this taro root poriyal is to cook the taro roots in an open vessel for 10 minutes on medium heat with a good amount of water. No one likes a mushy taro root, so just keep an eye on it and check them for doneness by inserting a knife. If you cook taro roots in a pressure cooker, it will be too soft and turns mushy. For these types of roast dishes, low heat and long cooking times are important for its texture. The small onions cumin garlic paste, adds flavour to the taro roots. Roasting the taro roots in an iron kadai creates an excellent flavour and texture. Similar recipes Vazhaikkai Thuvattal - Raw Banana (Plantain) Stir Fry Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal Brinjal (Egg Plant) Stir Fry - Kathirikkai Poriyal Elephant Foot Yam St

Roadside Mochai Masala - Tirunelveli Style Mochai Recipe

This is the popular street food recipe from Tirunelveli called mochai. A healthy semi dry gravy with mochai prepared in streetside pushcarts across many places in Tirunelveli and Tuticorin. Until recently I never had a chance to taste this mochai but my husband tasted it many times during their school days. During last month's trip to Tirunelveli, we tasted this mochai masala near Murappanaadu river. It was delicious and my son asked me to prepare this mochai for his snack box. This roadside mochai masala is made with boiled mochai beans (Lima beans), lots of onions, ginger and green chillies. As mochai beans have a slightly bitter taste, hence you have to use plenty of onions for this masala . You have to use dried mochai for this masala. To spice up this masala you have to add a good amount of green chillies and ginger which gives a nice flavour and tastes yummy. This mochai masala makes a filling and comforting dish for breakfast or evening snack. I prepared this mochai in a

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions. Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney. RECIPE HERE. 2. Pulikuzh

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers. In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice. Now let's see how to prepare this kootanchoru with step by step photos. Here is a short video for Tirunelveli Kootanchoru

Easy Milk Sweet - Instant milk sweet with kova, condensed milk and sugar

Easy milk sweet - prepared with condensed milk, unsweetned kova, powdered sugar and ghee. You can easily prepare this milk cake within 30 minutes. Traditionally milk sweets are prepared with milk, which will take more time. We like almost any sweets based on milk products, but most of the milk sweets require some time and patience. So for a change, I planned to prepare an instant and easy milk sweet for this Diwali with unsweetened kova and condensed milk. The taste is similar to the regular milk sweet, and my son Siva enjoying it very much. Sure to become your favourite milk sweet also. To make this easy milk sweet you need unsweetened kova, condensed milk, cardamom powder, powdered sugar, chopped pistachio nuts and ghee. The kova are sauted in ghee for a few minutes and then mixed with the condensed milk. The kova dough will look like milk halwa and when it gets thick the powdered sugar are mixed well. We have to mix the powdered sugar in two stages so that the sugar will be e

Keerai Chaaru - Arai Keerai Kuzhambu - Arai Keerai in Tamarind Gravy

Keerai Chaaru is a quick and simple kuzhambu with arai keerai and tamarind as the main ingredient. If you are looking out for a kuzhambu recipe without any coconut or dal with simple cooking, then this keerai chaaru is the perfect recipe. When you have a huge bundle of arai keerai, you can split them for 3 varieties. Because sometimes, it is very difficult to finish a big bowl of keerai poriyal or kootu. Last week my husband bought a big arai keerai bundle and I made poriyal, keerai masiyal and keerai chaaru too. My mom frequently, prepare this kuzhambu along with vazhaikkai poriyal, pottukadalai thuvaiyal and sutta appalam. I was planning to post this recipe for a long time but delayed to publish it without recipe video. Finally last week when I decided to make keerai chaaru, I took the video. A few months ago, one of my followers asked me to post this recipe and decided to post the recipe along with the video. This keerai chaaru tastes good with arai keerai. The aroma of the kuzha

Pasiparuppu Thuvaiyal - Moong Dal Chutney for Rice

Pasiparuppu thuvaiyal - we use to make thuvaiyal with different kind of dals (fried grams, chana dal, horse gram and moong dal) as a side dish for tamarind rice or tamarind based kuzhambu dishes. They are super healthy and I like to taste them with a cup of warm rice. I recommend to prepare this as a side dish for your short picnic for your favourite puliyodarai or lemon rice . Because they taste really amazing with puliyodarai and have a beautiful flavour. The moong das are roasted well and then ground with a few tablespoons of grated coconut. It requires minimal ingredients but tastes delicious.

Chana Masala - Homestyle Chana Masala - Chana Masala for poori, chapathi and nann

Today we are going to see our all time favourite Chana Masala. It's a simple yet complete food that's easy to make within 30 minutes. I got this recipe from our friend's mom who is from Bodi. The flavours are just delicious. She gave me one kg of her homemade garamasala powder and it is one of our new favourites! The garamasala powder is free from the addition of preservatives, artificial colours and mono sodium glutamate. Any masalas or kurmas made with a unique blend of spices, tastes good. I have been trying to make my own garamasala powder but just keep putting it off. Now I am confident to prepare homemade garamasala powder as she clearly explained the recipe with exact ingredients and measurements. I will try posting the homemade garamasala recipe in virundhombal soon. During our visit to their house, she prepared so many dishes and all of them were lip smacking and the masalas were perfectly balanced, not overpowering the other. This Chana masala is not the authenti

Vellai curry (Sambar without dal) - Tirunelveli Vellai Curry

Vellai curry(Sambar without dal) Vellai curry is another popular kuzhambu from Tirunelveli. Very few ingredients, fast and really tasty. This Vellai curry is served along with kadaintha keerai ( keerai masiyal) or paruppu(dal) with plain rice. This kuzhambu is similar to karakuzhambu. You can add any seasonal vegetables or cooked lentils such as chickpeas and mochai. This kuzhambu takes about 20 minutes, uses ingredients that I always have on hand and tastes so good. You can adjust the heat by adjusting the amount of chilly powder and sambar powder. I always use homemade chilly powder which is not spicy. If you are using store bought chilly powder then, reduce the quantity. I used the same technique of adding asafoetdia in the final stage, which really brightens up the flavours. If you try this kuzhambu I promise it will become one of your regulars. Let's see how to prepare this Vellai curry with step by step photos. Check out my other kuzhambu varities also.

VIRUNDHOMBAL

Search This Blog