Butter Murukku Recipe

By | Published , Last Updated on | Diwali, Janmashtami, Murukkus and Mixtures | 12 Comments

Probably one of the most popular Murukku varieties across India, Butter Murukku is a tasty and crunchy snack from Tamil Nadu. Often served as a snack, they are made during festive occasions, weddings or even as a simple everyday snack.
Butter Murukku

Rice Flour – 4 cups
Urad Dal – 1 cup
Butter – 2 tblsp, unsalted
White Sesame Seeds – 2 tsp
Cumin Seeds – 2 tsp
Asafoetida Powder – 1/4 tsp
Oil – 500 ml
Salt as per taste

1. Dry roast the urad dal till light golden and grind to a fine powder.
2. Combine the dal powder, rice flour, butter, sesame seeds, cumin seeds, salt and asafoetida powder.
3. Mix well to a thick, pliable dough.
4. Grease a murukku maker.
5. Make balls of the dough and add to the murukku maker.
6. Heat oil in a deep frying pan over medium flame.
7. Press the murukku maker over the hot oil and fry till golden brown.
8. Remove and drain excess oil.
9. Store in an airtight container.
10. Serve.

image credit: Grand Sweets

Feel free to comment or share your thoughts on this Butter Murukku Recipe from Awesome Cuisine.

12 thoughts on “Butter Murukku

  1. Ramya said on November 1, 2010 at 5:43 pm

    Can I grind the urad dal into paste instead of powder?

  2. Celia said on December 23, 2009 at 11:06 pm

    I want to know why my murukku is becoming pieces. That particular shape like a murukku is not coming. Otherwise the taste, crispiness and the softness was too good.

  3. Asha Reddy said on October 17, 2009 at 3:42 am

    Very good. Quick and easy to make. Tasty as well. Thank you.

  4. Praveen Kumar said on October 15, 2009 at 8:02 am

    Approx 15-16 murukkus can be made.

  5. Anitha Prasad said on October 15, 2009 at 7:58 am

    Can i know what would be the no : of servings with these proportions as i am going to try this for the first time !!!

  6. vidhya said on October 12, 2009 at 7:52 pm

    sounds good, let me try it out

  7. Hema said on August 28, 2009 at 10:58 pm

    This is what i was always looking for.Siting at home ,I want to make some dry and crunchy, home made snacks for my children when they are back from office. most important is that even in this age (60 +) I can make such tasty snacks.thank u for giving this recipe.easy to make, tasty to eat, good to see – tempting. ,preservable,great tobe served to the guest, and what not!reminding my Mom, -used to make 100s of it -we children use to help her in counting.thanks a lot.

  8. anand said on November 4, 2008 at 1:07 am

    i tried it , it was a super hit in my deepawali this year… i am making it more and selling it here now … in malaysia.tks for the recipe..it is going to be my secret recipe this year for pot of gold (money)

  9. Praveen Kumar said on October 23, 2008 at 4:29 am


    Hing is Perungayam in tamil and Asafoetida in English.

    Cumin is Seeragam in tamil

  10. swathi said on October 22, 2008 at 7:32 am

    cant understand the terms like hing and cumin seeds….
    please explain with tamil terms

  11. swathi said on October 22, 2008 at 7:30 am

    cant understand what does cumin seeds and hing….
    please explain with tamil terms….

  12. harini said on October 22, 2008 at 1:41 am

    it sounds good , i can give better comments once I try it out

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe to our Newsletter
Sign up to receive the latest recipes, kitchen tips as well as receive other site updates!

Stay Connected:

Send this to a friend