Butter Murukku | Butter Chakli » Dassana’s Veg Recipes

Murukku is among the most beloved snacks in South India. Why? It’s fried, crunchy-munchy, goes nice with tea or espresso, stays for lengthy and is simple to make when you’ve got the suitable tools and observe the process precisely. This Butter Murukku is among the variations which could be touted as an in depth cousin of the Maharashtrian Chakli. Therefore, one other identify of this snack is definitely the Butter Chakli. This recipe is definitely for the win as it’s delicious and engaging.

Extra on Butter Murukku

As I discussed at first, Murukku is to South India, what Chakli or chakri is to Maharashtra and Gujarat. Whereas the fundamental methodology stays the identical, there are different types of the murukku, like this Butter Murukku, that may be made by combining completely different elements and their proportions.

The Butter Murukku is considered one of our favourite snacks too at house. My household swears by this tasty snack, particularly throughout our night chai classes. Together with the unique chakli and murukku, I make this Butter Chakli throughout festivals like Diwali too.

This specific recipe of Butter Murukku was shared with me by an avid reader and fan of the weblog. She has additionally shared a variety of different fabulous South Indian recipes previously. Many of those are actually an everyday function in our meals at house. And a few are stored for particular events and festivities.

Rice flour, roasted chana dal flour and gram flour (besan) are the important thing elements on this Butter Chakli recipe. In addition to these, there are the same old spices like cumin seeds and asafoetida in it. And clearly an honest amount of butter, because the identify solely means that.

Making this Butter Murukku is sort of simple for those who observe the directions to the T. Additionally, you’ll undoubtedly want the particular tools referred to as the ‘chakli maker’ or ‘murukku press’ to organize these buttery chaklis. Doubling the recipe can also be potential.

Step-by-Step Information

How one can make Butter Murukku

Make Dough

1. Take 1 cup rice flour (150 grams), 1 tablespoon roasted chana dal flour and 2 tablespoons gram flour (besan) in a mixing bowl.

For roasted chana dal flour, grind 1 tablespoon roasted chana dal in a small grinder or espresso grinder until tremendous. Measure it utilizing an ordinary tablespoon after which, sift it instantly within the sieve containing rice flour and besan.

In case you plan to make use of roasted chana dal flour for getting ready extra snacks, then you’ll be able to grind roasted chana in additional portions too. In case you don’t have roasted chana dal or roasted chana dal flour, then simply skip it and add 3 tablespoons of gram flour general.

2. Add 2 tablespoons salted butter (chilly or at room temperature). You too can add unsalted butter.

3. Add ⅓ teaspoon salt.

4. Combine every thing and rub the butter into the flour together with your fingertips until you get a breadcrumb or sand like texture within the flour combination.

5. Add ½ teaspoon cumin seeds and ½ teaspoon asafoetida (hing).

6. Combine very properly with a spoon or together with your arms.

7. Now, add water in parts – about 2 to 4 tablespoons water at a time.

8. Start to combine and knead the flour.

9. Add water in parts and knead to a clean, smooth dough. I first added 4 tablespoons water and later added 5 tablespoons. Relying on the standard of flours, you’ll be able to add much less or extra water.

10. Use the star nozzle lid for getting ready murukku. Apply some water within the chakli/murukku maker.

11. Take a portion of the dough and place it contained in the murukku maker.

Fry Butter Murukku

12. Warmth oil for deep frying in a kadai or pan. Let the oil grow to be medium sizzling. Verify the oil temperature by including a small piece of the dough.

If the dough comes up step by step and steadily on prime, the oil is sizzling sufficient to fry. In case it comes up too rapidly, then oil is simply too sizzling. If it settles down at backside of kadai or comes up very slowly, the oil shouldn’t be sizzling sufficient.

Take away the fried piece and test the feel. Comply with the guidelines talked about under:

Tip 1: If the murukku breaks within the oil, the dough is barely dry. Add a number of teaspoons of water. Combine very properly and knead the dough once more.
Tip 2: If you don’t get a correct form, the dough has grow to be too moist. Add some rice flour and blend properly.
Tip 3: Style the murukku piece and if it feels dense or laborious, add 1 to 2 teaspoon extra of butter. Combine very properly and knead once more.
Tip 4: If the murukku appears to be like very oily and has absorbed an excessive amount of of oil, add a number of teaspoons of rice flour and blend once more. This occurs if there’s’ an excessive amount of fats within the dough.

13. When the oil is sizzling sufficient, press holding the murukku maker instantly on prime of the oil and let the murukku instantly fall within the oil. 

Don’t over crowd the kadai with murukku. Add as a lot as wanted with out overcrowding the kadai.

14. Fry until the murukku are half carried out or have grow to be barely crisp. After including the murukku, don’t contact them instantly with the slotted spoon as they break.

They should grow to be barely crisp first after which you’ll be able to flip them over with the slotted spoon.

15. Flip over the murukku with a slotted spoon, in order that they get fried evenly.

16. Carry on turning to get them evenly golden. Fry murukku until the scorching within the oil reduces and so they grow to be golden.

17. Take away Butter Murukku with a slotted spoon.

18. Drain murukku on kitchen paper towels to take away extra oil.

19. In the identical approach, fry all of the Butter Chakli in batches.

20. When cooled, retailer Butter Murukku in an air-tight field or jar. Serve Butter Murukku as a festive snack or tea-time snack.

Knowledgeable Ideas

1. You may put together the roasted chana dal flour at house. Simply grind about 1 tablespoon roasted chana dal (roasted Bengal gram) in a grinder until tremendous. Then, measure the flour utilizing the usual 1 tablespoon measuring spoon and sieve it along with the rice flour and besan.
2. In case you don’t have roasted chana dal flour, skip it. Use 3 tablespoons gram flour as a substitute.
3. Use good high quality and contemporary rice flour. The rice flour must be tremendous and never coarse.
4. You must knead a smooth and clean dough. The amount of water will fluctuate relying on the standard of the flours.
5. If the dough is barely dry, the murukku will break within the oil. To appropriate this, add a number of teaspoons of water, combine and knead once more.
6. In case the dough is simply too moist or moist, you will be unable to form it correctly. To appropriate this, add some rice flour and blend properly.
7. On tasting a murukku piece, for those who really feel it’s too laborious, add 1 to 2 teaspoons butter. Combine and knead once more.
8. If the Butter Chakli appears to be like very oily and has absorbed an excessive amount of oil, add few teaspoons rice flour and blend once more. This occurs if the dough has extra fats content material than wanted.  
9. Wish to add some spiciness in these chaklis? Add some purple chili powder or inexperienced chili paste to the murukku dough.
10. After you have added the murukku within the sizzling oil for frying, wait until they grow to be barely crisp. Then, contact them with slotted spoon to show over. If you’ll contact instantly, they will break.

FAQs

Extra Diwali Recipes To Attempt!

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This Butter Murukku recipe from the archives, first printed in October 2016 has been up to date and republished on 20 October 2022.