Butter Murukku brings back memories of my grandmother’s kitchen during festival season. The smell of these golden spirals frying in oil always made my mouth water. This traditional South Indian snack gets its name from the Tamil word meaning “twisted.” What makes this version special is the butter, which creates an extra rich and flaky texture. The combination of roasted urad dal and aromatic spices makes every bite incredibly satisfying. Perfect for beginners who want to try authentic Indian snacks.
About the Recipe
This recipe transforms simple pantry ingredients into something magical. The key is roasting the urad dal until it smells nutty and fragrant. When you grind it fresh, it creates the perfect texture for your murukku. The butter makes these spirals more tender than regular versions. Plus, you can control the salt and spices to match your taste. Making them at home means you know exactly what goes into your snacks. They’re fresher, crispier, and way more delicious than store-bought ones.
Why You’ll Love This Recipe
These murukku are incredibly addictive once you start munching. The butter creates layers of flavor that melt in your mouth. Each spiral has the perfect crunch that makes them impossible to stop eating. They’re also surprisingly easy to make once you get the hang of the murukku maker. The dough comes together quickly, and the frying process is actually quite relaxing. You can make a big batch and store them for weeks. They’re perfect for unexpected guests or when you’re craving something salty and crunchy. Kids surely love helping with the spiral-making part too.
Cooking Tips
Keep your oil temperature steady at medium heat for even cooking. If it’s too hot, the murukku will brown outside but stay raw inside. Test with a small piece first. The dough should hold together but not be too wet or dry. Add water gradually if needed. Clean your murukku maker thoroughly and grease it well before starting. Press steadily for even spirals. Don’t overcrowd the pan while frying.
Serving and Storing Suggestions
This recipe makes about 30-40 pieces and takes roughly 45 minutes total. Serve these crispy treats with evening tea or coffee. They’re perfect for festivals, parties, or whenever you want a crunchy snack. Store them in an airtight container for up to three weeks. Make sure they’re completely cool before storing. You can also pack them in gift boxes for friends and neighbors during special occasions.
Similar Recipes
- Traditional Murukku
- Ribbon Pakoda
- Thenkuzhal
- Kai Murukku
- Rice Chakli
Nutrient Benefits
Rice flour provides energy and is naturally gluten-free. Urad dal adds protein and fiber to keep you satisfied longer. Sesame seeds contain healthy fats and calcium for strong bones. Cumin seeds aid digestion and add wonderful flavor. The small amount of butter provides vitamin A. While these are fried snacks, the homemade version lets you control the oil quality and use healthier options.
Butter Murukku
Ingredients
- 4 cup Rice Flour
- 1 cup Urad Dal
- 2 tbsp Unsalted Butter
- 2 tsp White Sesame Seeds
- 2 tsp Cumin Seeds
- 1/4 tsp Asafoetida Powder
- as required Oil for frying
- as per taste Salt
Instructions
- Dry roast the urad dal till light golden and grind to a fine powder.
- Combine the dal powder, rice flour, butter, sesame seeds, cumin seeds, salt and asafoetida powder.
- Mix well to a thick, pliable dough.
- Grease a murukku maker.
- Make balls of the dough and add to the murukku maker.
- Heat oil in a deep frying pan over medium flame.
- Press the murukku maker over the hot oil and fry till golden brown.
- Remove and drain excess oil.
- Store in an airtight container.
- Serve.
Recipe Video
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Frequently Asked Questions
Can I make murukku without a murukku maker?
You can use a star-shaped piping tip or even shape them by hand, though the traditional spiral shape might be harder to achieve. A murukku maker gives the best results and authentic look.
Why do my murukku break while frying?
This usually happens when the dough is too dry or the urad dal isn’t ground fine enough. Add a little water to make the dough more pliable, and make sure your dal powder is very fine.
How do I know when the oil is the right temperature?
Drop a small piece of dough into the oil. It should sizzle gently and rise to the surface. If it browns too quickly, lower the heat. If it sinks and doesn’t sizzle much, increase the heat slightly.
Can I bake these instead of frying?
Baking won’t give you the same crispy texture and authentic taste. The traditional frying method creates the signature crunch that makes murukku so special. Stick with frying for best results.
Hi
Can I grind the urad dal into paste instead of powder?