Instant Butter Murukku, crispy butter murukku, rice murukku recipe,
Ingredients for Butter Murukku
Rice flour – 1 cup (170 gms)
Chickpea flour – ¾ cup (40 gms)
Butter – ¼ cup (50 gms)
Asafoetida – ½ pinch
Cumin seeds – 1.5 tsp
Salt – ½ tsp (to taste)
Oil – for frying
How to make butter murukku
For the dough
1- Take 3/4 cup of chickpea flour for Butter Murukku and roast ¼ cup of it.
2- Add 1/4 cup of chickpea flour in a pan and roast while continuously stirring it for 3 minutes.
3- Mix 1/2 cup of leftover chickpea flour in it, add 1 cup of rice flour for the dough.
4- We will use warm water to prepare this dough so we will heat 1 cup of water in a vessel.
5- Add ¼ cup of salted butter in it, 1/2 pinch of Asafoetida, 1.5 tsp of Cumin seeds, 1/2 tsp of Salt and boil water until butter melts in it.
6- Mix both the flours properly and add butter masala water in it to knead the soft dough.
7- Apply some oil on your palms to grease them and knead the smoother dough.
For the butter murukku
1- Preheat oil to fry them and apply some oil on your palms.
2- Lift a dough lump and roll it to give it a favourable shape.
3- Cover rest of the dough and check the temperature of the oil by adding a dough lump.
4- RIghtly heated oil and the medium flame is required to fry these murukkus.
5- Add them while spreading according to the capacity of a wok.
6- Flip them once the foam reduces and fry until they are golden brown.
7- Murrukus appears golden brown, they have fried.
8- Drain them out using a ladle and stop the ladle on the corner of wok so that extra oil moves back in it.
9- Fry all Murukkus in the same way
10- It takes 3-4 minutes to fry a single round of butter Murukkus.
1- Store them in an airtight container once they cool down and eat them for 2 months.
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