More on Butter Murukku

As I mentioned in the beginning, Murukku is to South India, what Chakli or chakri is to Maharashtra and Gujarat. While the basic method remains the same, there are other varieties of the murukku, like this Butter Murukku, that can be made by combining different ingredients and their proportions. The Butter Murukku is one of our favorite snacks too at home. My family swears by this tasty snack, especially during our evening chai sessions. Along with the original chakli and murukku, I make this Butter Chakli during festivals like Diwali too. This particular recipe of Butter Murukku was shared with me by an avid reader and fan of the blog. She has also shared a lot of other fabulous South Indian recipes in the past. Many of these are now a regular feature in our meals at home. And some are kept for special occasions and festivities. Rice flour, roasted chana dal flour and gram flour (besan) are the key ingredients in this Butter Chakli recipe. Besides these, there are the usual spices like cumin seeds and asafoetida in it. And obviously a decent quantity of butter, since the name only suggests that. Making this Butter Murukku is quite easy if you follow the instructions to the T. Also, you will definitely need the special equipment called the ‘chakli maker’ or ‘murukku press’ to prepare these buttery chaklis. Doubling the recipe is also possible.

How to 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 coffee grinder till fine. Measure it using a standard tablespoon and then, sift it directly in the sieve containing rice flour and besan. If you plan to use roasted chana dal flour for preparing more snacks, then you can grind roasted chana in more quantities too. If you do not have roasted chana dal or roasted chana dal flour, then just skip it and add 3 tablespoons of gram flour overall.
  2. Add 2 tablespoons salted butter (cold or at room temperature). You can also add unsalted butter.
  3. Add ⅓ teaspoon salt. 4. Mix everything and rub the butter into the flour with your fingertips till you get a breadcrumb or sand like texture in the flour mixture.
  4. Add ½ teaspoon cumin seeds and ½ teaspoon asafoetida (hing).
  5. Mix very well with a spoon or with your hands.
  6. Now, add water in portions – about 2 to 4 tablespoons water at a time.
  7. Begin to mix and knead the flour. 9. Add water in portions 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.
  8. Use the star nozzle lid for preparing murukku. Apply some water in the chakli/murukku maker.
  9. Take a portion of the dough and place it inside the murukku maker.

Fry Butter Murukku

  1. 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. In case 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 enough. Remove the fried piece and check the texture. Follow the tips mentioned below: Tip 1: If the murukku breaks in the oil, the dough is slightly dry. Add a few teaspoons of water. Mix very well and knead the dough again.Tip 2: If you do not get a proper shape, the dough has become too moist. Add some rice flour and mix well.Tip 3: Taste the murukku piece and if it feels dense or hard, add 1 to 2 teaspoon more of butter. Mix very well and knead again.Tip 4: If the murukku looks very oily and has absorbed too much of oil, add a few teaspoons of rice flour and mix again. This happens if there’s’ too much fat in the dough.
  2. When the oil is hot enough, press holding the murukku 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. 14. Fry till the murukku 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. 15. Turn over the murukku with a slotted spoon, so that they get fried evenly. 16. Keep on turning to get them evenly golden. Fry murukku till the sizzling in the oil reduces and they become golden.
  3. Remove Butter Murukku with a slotted spoon.
  4. Drain murukku on kitchen paper towels to remove excess oil.
  5. In the same way, fry all the Butter Chakli in batches.
  6. When cooled, store Butter Murukku in an air-tight box or jar. Serve Butter Murukku as a festive snack or tea-time snack.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Ribbon Pakoda | Ribbon Murukku Mixture Recipe | Madras Mixture Omapodi Recipe Thattai Recipe | Thattu Vadai This Butter Murukku recipe from the archives, first published in October 2016 has been updated and republished on 20 October 2022.

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title: “Butter Murukku Butter Chakli " ShowToc: true date: “2024-09-06” author: “Marlene Moore”

More on Butter Murukku

As I mentioned in the beginning, Murukku is to South India, what Chakli or chakri is to Maharashtra and Gujarat. While the basic method remains the same, there are other varieties of the murukku, like this Butter Murukku, that can be made by combining different ingredients and their proportions. The Butter Murukku is one of our favorite snacks too at home. My family swears by this tasty snack, especially during our evening chai sessions. Along with the original chakli and murukku, I make this Butter Chakli during festivals like Diwali too. This particular recipe of Butter Murukku was shared with me by an avid reader and fan of the blog. She has also shared a lot of other fabulous South Indian recipes in the past. Many of these are now a regular feature in our meals at home. And some are kept for special occasions and festivities. Rice flour, roasted chana dal flour and gram flour (besan) are the key ingredients in this Butter Chakli recipe. Besides these, there are the usual spices like cumin seeds and asafoetida in it. And obviously a decent quantity of butter, since the name only suggests that. Making this Butter Murukku is quite easy if you follow the instructions to the T. Also, you will definitely need the special equipment called the ‘chakli maker’ or ‘murukku press’ to prepare these buttery chaklis. Doubling the recipe is also possible.

How to 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 coffee grinder till fine. Measure it using a standard tablespoon and then, sift it directly in the sieve containing rice flour and besan. If you plan to use roasted chana dal flour for preparing more snacks, then you can grind roasted chana in more quantities too. If you do not have roasted chana dal or roasted chana dal flour, then just skip it and add 3 tablespoons of gram flour overall.
  2. Add 2 tablespoons salted butter (cold or at room temperature). You can also add unsalted butter.
  3. Add ⅓ teaspoon salt. 4. Mix everything and rub the butter into the flour with your fingertips till you get a breadcrumb or sand like texture in the flour mixture.
  4. Add ½ teaspoon cumin seeds and ½ teaspoon asafoetida (hing).
  5. Mix very well with a spoon or with your hands.
  6. Now, add water in portions – about 2 to 4 tablespoons water at a time.
  7. Begin to mix and knead the flour. 9. Add water in portions 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.
  8. Use the star nozzle lid for preparing murukku. Apply some water in the chakli/murukku maker.
  9. Take a portion of the dough and place it inside the murukku maker.

Fry Butter Murukku

  1. 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. In case 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 enough. Remove the fried piece and check the texture. Follow the tips mentioned below: Tip 1: If the murukku breaks in the oil, the dough is slightly dry. Add a few teaspoons of water. Mix very well and knead the dough again.Tip 2: If you do not get a proper shape, the dough has become too moist. Add some rice flour and mix well.Tip 3: Taste the murukku piece and if it feels dense or hard, add 1 to 2 teaspoon more of butter. Mix very well and knead again.Tip 4: If the murukku looks very oily and has absorbed too much of oil, add a few teaspoons of rice flour and mix again. This happens if there’s’ too much fat in the dough.
  2. When the oil is hot enough, press holding the murukku 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. 14. Fry till the murukku 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. 15. Turn over the murukku with a slotted spoon, so that they get fried evenly. 16. Keep on turning to get them evenly golden. Fry murukku till the sizzling in the oil reduces and they become golden.
  3. Remove Butter Murukku with a slotted spoon.
  4. Drain murukku on kitchen paper towels to remove excess oil.
  5. In the same way, fry all the Butter Chakli in batches.
  6. When cooled, store Butter Murukku in an air-tight box or jar. Serve Butter Murukku as a festive snack or tea-time snack.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Ribbon Pakoda | Ribbon Murukku Mixture Recipe | Madras Mixture Omapodi Recipe Thattai Recipe | Thattu Vadai This Butter Murukku recipe from the archives, first published in October 2016 has been updated and republished on 20 October 2022.

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