Wednesday, October 1, 2014

Butter Murukku

In childhood days, love to watch these murukkus in the bakery thro those glass jars. My parents wont buy murukku from shops, as my father was so good in making them at home. It was his interest to learn new varieties of snacks to make at home. It used to be so perfect in shape as well as taste. Even if something goes wrong while trying new recipes, he used to handle it well. During diwali snacks preparation, we all used to help mom to make more varieties. Dad used to take care of these savories, and i help mom to prepare rava ladoo or other sweets. Those are sweet memories. :)

This specific butter murukku doesn't need more ingredients as well as no need to spend much time in preparing.  Even I used to prepare this for weekend / evening snacks.


Rice flour / Idiyappam flour - 1 cup
Gram flour / powdered fried gram - 3 tbsp
Butter - 1 tbsp
jeera, ajwin, sesame seeds - 1.5 tsp each (optional)
perungayam / hing - a pinch
Oil - to deep fry
salt - to taste
Water - as needed


1. In a vessel, sift the rice flour, gram flour , salt, perungayam and keep aside
2. Add butter and mix with the flour.
3. Add Jeera, ajwin, sesame seeds and mix with the flour.
4. add water little by little and mix as idiyappam dough.
5. Heat oil in kadai, Using murukku press and star shape disc, Press on heated oil and deep fry murukkus.
6. drain in paper towels and store in a airtight container

Perfect tea time snack as well as diwali snack is ready to taste.

1.When the murukku reduce bubbling and flots on top, you can remove from oil.
2. While kneading the dough i prefer to use warm water. But even with normal water it comes out well.

Linking this recipe to Beulah’s First Blog Anniversary Give away @ FullScoops

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