Butter Murruku Recipe, South Indian Jar Snack

Butter Murruku Recipe, South Indian Jar Snack

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Our Indian cuisine abounds with varieties of jar snacks , which add sparkle to a cup of tea or coffee!

One such gem from the South Indian repertoire is Butter Murukku, a melt-in-the-mouth savoury snack made with a dough of rice flour, urad flour and besan. A dash of whole spices like cumin and sesame contribute to the aroma and flavour of the murukku, increasing its irresistibility quotient.

When pressing the murukku through a chakli maker, make sure you press it directly into the oil. Also, ensure that you fry small batches at a time without over-crowding the oil, which tends to make the dough clump together.

You can also try other recipes like Bajra Chakli and Nutritious Chaklis .

Butter Murruku Recipe, South Indian Jar Snack recipe - How to make Butter Murruku Recipe, South Indian Jar Snack

Preparation Time:    Cooking Time:    Total Time:     Makes 5 cups
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Ingredients
Method
    Method
  1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
  2. Divide the dough into 2 equal portions.
  3. Take a portion of the dough and press it into a greased chakli “press” and cover it with the lid.
  4. Heat the oil in a deep non-stick pan, press holding the chakli maker directly on top of the oil and let the murruku directly fall in the hot oil.
  5. Do not over crowd the deep non-stick pan with a lot of murruku and deep-fry them on a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper.
  6. Cool and serve or store in an air-tight container.
Nutrient values per cup
Energy404 cal
Protein4.8 g
Carbohydrates39.2 g
Fiber2.5 g
Fat24.9 g
Cholesterol12 mg
Vitamin A343.3 mcg
Vitamin B10.1 mg
Vitamin B20 mg
Vitamin B31.3 mg
Vitamin C0.1 mg
Folic Acid16.8 mcg
Calcium17.7 mg
Iron0.7 mg
Magnesium0 mg
Phosphorus0 mg
Sodium46 mg
Potassium113.9 mg
Zinc0.6 mg
Butter Murruku Recipe by Tarla Dalal
Butter Murruku Recipe, South Indian Jar Snack with step by step photos

Other Jar Snacks

  1. Namkeen or dry jar snacks are a popular food item made during festive occasions like Diwali. Also, they make up for a great tea time snack or tiffin snacks. Chakli or Murukku is a famous savoury snack which you can either prepare by deep-frying or baking. You can use an assortment of flour and perk it up with ingredients like vegetable puree, sesame seeds, ajwain etc. Listing down some other chakli recipes from our website :

Dough for butter murukku

  1. To prepare the dough for butter murukku, in a deep bowl take rice flour.
  2. Add urad dal flour. Instead of urad dal you can even make use of roasted chana dal flour or simply increase the quantity of besan to 4 tbsp.
  3. Add besan.
  4. Add soft butter. You can even make use of unsalted butter or homemade makhan.
  5. Sprinkle black sesame seeds and cumin seeds. They enhance the flavour of crispy butter chakri.
  6. Add asafoetida.
  7. Add salt.
  8. Gradually add water to form a dough.
  9. Combine all the ingredients and knead into a soft dough. If the dough is too soft then butter chaklis will absorb a lot of oil while frying so, ensure you add water slowly.

How to make butter murukku

  1. To prepare butter chakli, divide the dough into 2 equal portions.
  2. Grease a chakli mould with oil and place a star shaped plate in the chakli press. This will prevent the dough from sticking to the mold.
  3. Take a portion of the dough and press it into a greased chakli “press” and cover it with the lid. Meanwhile keep the other dough portion covered to avoid it from drying.
  4. For frying butter murukku, heat the oil in a deep non-stick pan. To check if the oil is properly hot at the right temperature, drop a small dough piece in the oil. If it comes on top immediately then the oil is very hot. If it comes on top after a long time then the oil is not hot enough. If it comes on top after a few seconds, then the oil is ready to fry the chakli.
  5. Press holding the chakli maker directly on top of the oil and let the murukku directly fall in the hot oil. Hold the murukku press, safe high enough to avoid hot oil from splattering  on your fingers. As strands are starting to fall into the oil, slowly move machine to form a single layer. Multiple layers will yield uncooked chakli. After a single layer, stop there and reverse the handle a bit to stop the chakli from coming out. Also, holding the chakli press while squeezing above the hot oil in an angle lets the murukku break by itself easily. When you press and if its too tight to press then your dough is very stiff in consistency so punch the dough, add a little water and knead it again and when you press and get a long continuous line, it means there is more fat in the dough so, simply add a little rice flour and knead it again to get the right consistency.
  6. Do not over crowd the deep non-stick pan with a lot of murukku and deep-fry them on a medium flame till they turn golden brown. Do not touch the butter murukkus immediately after dropping, once they are cooked from one side, gently flip them and cook them till crisp and golden from the other side.
  7. Turn them over and cook them evenly from all sides, carefully remove them when the sizzle in the oil stops and drain butter murukku on absorbent paper.
  8. Cool and serve the benne chakli or store in an air-tight container.

Reviews

Butter Murruku Recipe, South Indian Jar Snack
 on 09 Sep 17 03:36 PM
5

Butter murruku.. this has become.. one of my favourite recip.. it just so easy and quick to make this recipe.. turned out.. same as the image.. Thank you for the recipe..