Butter Murukku Benne Chakli Vennai Murukku is a kids friendly snack with little or zero spices which is rich in butter. Monthly once it is a must snack i prepare for kids at home and also pack for school snack sometimes. This quick version doesn’t consume much time to prepare since it uses instant rice flour (store bought one). The red chili powder mentioned here is optional you can completely skip it.
Ingredients For Butter Murukku Benne Chakli Vennai Murukku
Rice Flour – 2 Cup
Butter – 3 Tbsp (Room Temperature)
Sesame Seeds – 2tsp
Hing/Asafoetida – 1/4tsp (Optional)
Pepper Powder – 1/2tsp (Optional)
Red Chili Powder – 1/2tsp
Pottukadalai/Dalia or Roasted Gram Flour – 1/4 Cup (powder roasted gram in mixie/processor and sieve it before adding)
Gram/Besan Flour – 1/4 Cup
Salt – As Needed
Water – 1 Cup + 3 Tbsp (Optional few tsps to attain right consistency)
Oil – To Deep Fry
Yields :- 500 gms of murukku
How to make Butter Murukku Benne Chakli Vennai Murukku
- Mix all the ingredients listed above except oil and water (Step wise Pic 1).
- Now add water in batches and while kneading the dough you can sprinkle water as desired.
- The murukku dough should be soft and pliable like chapati dough (Pic 2).
- If its very stiff then you feel hard while squeezing it out in the murukku press so sprinkle few more drops of water.
- If the dough turns watery/too moist and not holding the shape then adjust it with more rice flour (also add pottukadalai flour and besan in right proportion)
- Once the dough is ready add a fistful of dough in the murukku press and use any design you like here i used star shaped press (Pic 3).
- Also you can make some close murukku swrils/chakli but what i made here is very easy to make snack so directly squeezed in hot oil and the whole process can be finished in 30 minutes of time.
- Once done squeezing (make enough room to cook), cook in very high temp flip it and once it turns light brown in color remove it from oil (Pic 4).
- You can either break the swirls while cooking in oil or later it was taken out.
- Drain the excess oil from hot murukkus using paper towel.
- Repeat the aboce process till you finish all the dough.
- Once they cooled down completely, store it in air tight container.
- Instead of Sesame seeds you can add ajwain flour too.
- If you like to have this murukku spicy then add 2tsp fine ground red chili powder to the dough.