Butter Murruku Recipe, South Indian Jar Snack
by Tarla Dalal
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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 .
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
- Divide the dough into 2 equal portions.
- Take a portion of the dough and press it into a greased chakli “press” and cover it with the lid.
- 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.
- 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.
- Cool and serve or store in an air-tight container.
Butter Murruku Recipe Video by Tarla Dalal
Butter Murruku Recipe, South Indian Jar Snack recipe with step by step photos
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 :
To prepare the dough for butter murukku, in a deep bowl take rice flour.
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.
Add soft butter. You can even make use of unsalted butter or homemade makhan.
Sprinkle black sesame seeds and cumin seeds. They enhance the flavour of crispy butter chakri.
Gradually add water to form a dough.
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.
To prepare butter chakli, divide the dough into 2 equal portions.
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.
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.
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.
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.
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.
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.
Cool and serve the benne chakli or store in an air-tight container.
Nutrient values per cup
|Vitamin A||343.3 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||1.3 mg|
|Vitamin C||0.1 mg|
|Folic Acid||16.8 mcg|
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