Butter Murukku | Butter Chakli
User Reviews
5
Butter Murukku | Butter Chakli
Description
Butter Murukku | Butter Chakli starts with a mix of rice flour, roasted chana dal flour, and gram flour combined with butter, cumin seeds, asafoetida, and salt to form a dough. The butter is rubbed into the flour to achieve a breadcrumb-like texture before water is gradually added to make a soft, pliable dough. The dough is then extruded using a star nozzle to create a spiral shape. Deep frying in moderately hot oil crisps the murukku to a golden brown.
The combination of flours and butter provides a distinct texture—crisp with a slight crumbly chew. The spices add a subtle savory note that complements the butter's richness. These murukkus offer a satisfying crunch and a rich aroma.
Butter Murukku works well as a teatime snack or festive treat. They can be stored for several days when kept in an airtight container. Frying with oil at the right temperature is essential to avoid sogginess or burnt edges.
Using roasted chana dal flour made by grinding roasted chana dal adds a toasted flavor vital to the murukku's character. Butter can be salted or unsalted depending on preference, and the quantity of water can be adjusted to create the right dough consistency.
Ingredients
- 1 cup rice flour or 150 grams
- 1 tablespoon roasted chana dal flour (porikadalai flour) or 1 tablespoon roasted chana dal ground to a fine flour
- 2 tablespoons gram flour (besan)
- 2 tablespoons butter can swap with unsalted butter, salted
- ½ teaspoon cumin seeds
- ½ teaspoon asafoetida (hing)
- ⅓ teaspoon salt or add as required
- 9 to 10 tablespoons water or add as required
- neutral cooking oil for deep frying, as needed, generic cooking oil
Instructions
Making butter murukku dough
- Take rice flour, besan and roasted chana dal flour in a mixing bowl or pan. For roasted chana dal flour, grind 1 tablespoon roasted chana dal in a small grinder or coffee grinder till fine. Measure the flour using 1 tablespoon standard tablespoon. Then sift it directly in the pan containing rice flour and gram flour.
- Add 2 tablespoons salted butter. You can also use unsalted butter.
- Add ⅓ teaspoon salt or as per taste.
- Now mix everything and rub the butter into the flour with your fingertips till you get a breadcrumb like texture in the flour mixture.
- Add cumin seeds and asafoetida (hing).
- Mix very well with a spoon or with your hands.
- Now add water in parts - about 2 to 4 tablespoons at a time. Begin to mix and knead the flour. Add water in parts and knead to a smooth soft dough. I first added 4 tablespoons water and later added 5 tablespoons. Depending on the quality of flours, you can add less or more water.
- Use the star nozzle lid for preparing murukku. Apply some water in the chakli/murukku maker.
- Take a portion of the murukku dough and place it inside the murukku maker.
Frying butter murukku
- Heat oil for deep frying in a kadai or pan.
- Let the oil become medium hot. Check the oil temperature by adding a small piece of the dough.
- If the dough comes up gradually and steadily on top, the oil is hot enough to fry. If it comes up too quickly, then oil is too hot. If it settles down at bottom of kadai or comes up very slowly, the oil is not hot.
- When the oil is hot enough, press holding the chakli maker directly on top of the oil and let the murukku directly fall in the oil.
- Do not over crowd the kadai with murukku. Add as much as needed without overcrowding the kadai.
- Fry till they are half done or have become slightly crisp. After adding the murukku, do not touch them immediately with the slotted spoon as they break. They need to become slightly crisp first and then you can turn them over with the slotted spoon.
- Turn over with a slotted spoon, so that they get fried evenly.
- Keep on turning to get them evenly golden. Fry them till the sizzling in the oil reduces and the butter murukku becomes golden.
- Remove with a slotted spoon and drain them on kitchen paper towels to remove excess oil.
- In the same way fry all the murukku this way in batches. When cooled, store butter murukku in an air-tight box or jar.
Notes
- Butter can be softened or used cold; both work for the dough.
- Oil temperature should be moderately hot to properly fry the murukku and avoid absorbing excess oil.
- This recipe scales easily for larger batches by adjusting ingredient quantities proportionally.
- Grinding roasted chana dal finely ensures even texture in the dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 325mg | 14% |
| Potassium | 93mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 240IU | 5% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.02mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 0.3mg | |
| Vitamin B12 | 0.02µg | 1% |
| Vitamin C | 0.1mg | 0% |
| Vitamin E | 4mg | |
| Vitamin K | 2µg | |
| Calcium | 17mg | 2% |
| Vitamin B9 (Folate) | 24µg | |
| Iron | 1mg | 6% |
| Magnesium | 29mg | 7% |
| Phosphorus | 72mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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