Butter Murukku Recipe - Crunchy & Buttery Chakli Recipe | South Indian Tea-Time Snack
Mullu Murukku Recipe is a very traditional recipe that is made during festivities like Diwali, Gokulashtami. It makes a perfect tea time snack with a hot cup of South Indian filter coffee.
Butter Murukku, also known as Butter Chakli, is a popular and crispy South Indian snack that’s perfect for tea time or festive occasions like Diwali. This traditional recipe combines rice flour, besan (gram flour), and a hint of butter, which gives the murukku its signature light, crunchy texture and rich taste. A touch of cumin seeds and asafoetida adds a subtle flavor, while the murukku press shapes the dough into beautiful spirals, making it a visually appealing snack.
Butter Murukku is easy to prepare at home, with simple ingredients readily available in most kitchens. This snack is deep-fried to golden perfection and can be stored in an airtight container, maintaining its crispiness for days. Perfect as an evening treat, this chakli pairs wonderfully with hot coffee or chai, making it a favorite snack for all ages.
This homemade Butter Murukku recipe is a healthier alternative to store-bought versions, as it avoids preservatives and artificial additives. The key to getting the perfect crunch lies in the balance of the ingredients and the frying technique.
Serve this Murukku during festivals, parties, or as a snack for guests, and it’s sure to be a hit.
If you are looking for more Tea Time Snack Recipe here are some :
10 M
40 M
50 M
20 Servings
Ingredients
- 3 cups Rice flour
- 1/2 cup Roasted Gram Dal (Pottukadalai) , amul cream also works
- 3 Green Chillies , chopped and made into paste
- 2 teaspoon Asafoetida (hing)
- 1 tablespoon Sesame seeds (Til seeds)
- 1 tablespoon Cumin seeds (Jeera)
- 2 tablespoons Butter (Salted) , softened
- 2 teaspoons Salt , or to taste
- 1/4 cup Water , as needed
- Oil , for deep frying
How to make Butter Murukku Recipe - Crunchy & Buttery Chakli Recipe | South Indian Tea-Time Snack
To begin making the Mullu Murukku Recipe, keep all the ingredients ready.
I am pestle and mortar, make a paste of the chopped green chillies and keep aside.
In a small jar of a mixer grinder, make a fine powder of the Roasted Gram Dal (Pottukadalai) and keep aside.
Into a large mixing now, combine all the rice flour, Pottukadalai flour, green chilli paste, salt, hing, sesame seeds and cumin seeds. Add the butter into the flour and rub against it to make a coarse crumb texture.
Add little water at a time and knead to make a firm dough.
Grease the Sev Press or the Sev Sancha with oil and place the plate which has one star into the press.
Heat oil in a deep frying pan on medium high heat.
Fill the Butter Murukku dough into the press. Prepare about 5 square pieces of aluminum foil each of size 2 inch. Grease them with oil and arrange them in two lines on your work surface.
Slowly start to press the Butter Murukku dough into a spiral shape starting from the centre going outwards on the square strip of the aluminium foil. (About 2.5 spirals).
Gently lift the foil and slide the spiral Murukku into the hot oil from the side of the frying pan, so the oil does not splash on to you.
Add about 3 or 4 more Murukku spirals into the frying pan. Care not to overcrowd the pan, allowing all of them to stay afloat together and not a few sunken in between the others.
Turn over once after a few seconds and fry until the Murukku is golden brown and crisp. Drain the oil completely with a slotted spoon and allow the Butter Murukku to cool completely. The Butter Murukku will continue to get crisp and brown as it cools down.
Press the remaining batches of the Butter Murukku dough in the similar manner and deep fry on medium heat. Cool the murukkus and store in airtight containers.
Serve the Mullu Butter Murukku Recipe as a tea time snack or make it for Festivals to share with friends and family
