A celebration is incomplete without food. Also food is the best way to remember and associate memories with various occasions. Like my Grandma says எண்ணெய் வாசனை வந்தா தான் பண்டிகை களை வருது (means the aroma from deep fried oil at home indicates celebration has truly begun in our homes. Murukku & Thattai are the most common items that are prepared during Diwali and Krishna Jayanthi. Even on ordinary days Amma used to make this in large quantities for us to snack after school. The specialty of this butter murukku is its texture. Melt in mouth, crispy and you can finish off a bowl full of Murukku in no time 😉 The ultimate combination is to have this yumm snack with a cup of Hot Masala Chai/tea.
Traditionally homemade Rice Flour is used to prepare Butter Murukku, Thattai, Thenkozhal and other neivedhyams during Krishna Jayanthi. Now that we don’t have time and we don’t have even access to Flour Mills like earlier days. I used store bought rice flour only in this recipe. In case if you have fresh homemade rice flour at home, you can very well substitute it. Adding both Besan (கடலை மாவு) & Roasted Gram Flour (பொட்டுக்கடலை மாவு) is essential for this recipe. These flours give that crispy crunchy texture to murukku. Don’t skimp on the amount of butter too.
If you want a slightly whitish Butter Brown then skip the Chilli Powder. Even without Chilli Powder this Butter Murukku tastes delicious. Also in case if you feel the Murukks are not melt in mouth and is bit hard, it means there is excess Rice flour. Add extra Pottukadalai maavu/Roasted Gram flour to give that crunchy melt in mouth texture.
The following measurement yields around 300gms of Murukku.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
approximately
|
- 1 cup rice flour
- 1/4 cup Besan Flour kadalai maavu
- 1/4 cup Roasted Gram Flour Pottukadalai
- 2 tblsps unsalted butter at room temperature
- 2 tbsps Jeera Seeds
- 1/4 tbsp Sesame Seeds (white/black)
- 1/4 tbsp salt
- 1/4 tsp Chilli Powder optional
- 1 tsp Hing
- Oil
Ingredients
|
|
- Grind Roasted gram/பொட்டுக்கடலை to fine powder
- In a wide bowl, mix all flour, salt,hing,jeera& together, butter together
- Add water little by little and form a smooth dough.
- The dough shouldn't be very sticky.
- Once the dough is ready, close it with a wet towel. So that it doesn't get dried out.
- In the 'Murukku Press' use either the plate that has one star (as shown below) or three stars (this will ease the process. I didn't have that 3 stars plate, hence couldn't use it)
- Heat oil in a kadai.
- Fill the press with dough and start squeezing it.
- Don't over crowd the murukku in oil.
- It might not get cooked properly.
- Once they are all golden brown, remove from heat. Drain excess oil in a tissue and transfer murukku to a clean dry bowl.
- Serve it with a hot cup of tea/coffee.