how to make butter murukku /easy butter murukku recipe
Right combination of ingredients makes wonderful crunchy-crispy murukku’s. Even though there are wide variations of Murukku varieties this one variety butter murukku is a hit everywhere. Its crunchy and melt in mouth kind of texture makes it stand one of its kind. Making this butter murukku is easy at the same time its little tricky. Tricky means the consistency of the dough and right temperature while frying is the real thing that I mean to mention. I have already some murukku recipes for you to check in my space and the lists are manaparai murukku ,thengai pal murukku, onion murukku and pottukadala murukku. If you are doing in big amount then you have to knead the dough little at a time and fry. If you make the dough at one shot then after some time the murukku will brown quickly and the murukku will also be oily. Now lets learn how to make butter murukku.
how to make butter murukku /easy butter murukku recipe
INGREDIENTS:
Rice flour/arisi maavu – 1 cup
Bengal gram flour/kadala maavu – 1/4 cup
Roasted gram flour/pottu kadala maavu – 2 tbsp
Butter/vennai – 11/2 tbsp
Seeragam/jeera – 1/2 tsp
Hing a pinch
Salt to taste
Oil to fry
METHOD:
1.Take all ingredients in a bowl except butter and Jeera.
2.Mix everything and sieve it and take it in a mixing bowl again.
3.Now add butter and jeera to this and mix thoroughly with finger tips so that it mixes evenly like crumbles.
4.Add water little at a time to form a firm but soft dough,it should not be hard or too loose.
5.In-between take murukku presser with star nozzle attachment and smear the insides with little oil and keep ready.
6.Heat oil in a kadai,fill the dough in the murukku press.
7.Now squeeze murukku in oil,and now you can adjust the flame then and there so that the heat is maintained and insides also cooks well.
8.It automatically splits into long bits while squeezing which is most needed one for this murukku.
9.When shh sound subsides take out in a tissue and store.
Ingredients
- Rice flour/arisi maavu - 1 cup
- Bengal gram flour/kadala maavu - 1/4 cup
- Roasted gram flour/pottu kadala maavu - 2 tbsp
- Butter/vennai - 11/2 tbsp
- Seeragam/jeera - 1/2 tsp
- Hing a pinch
- Salt to taste
- Oil to fry
Instructions
- Take all ingredients in a bowl except butter and Jeera.
- Mix everything and sieve it and take it in a mixing bowl again.
- Now add butter and jeera to this and mix thoroughly with finger tips so that it mixes evenly like crumbles.
- Add water little at a time to form a firm but soft dough,it should not be hard or too loose.
- In-between take murukku presser with star nozzle attachment and smear the insides with little oil and keep ready.
- Heat oil in a kadai,fill the dough in the murukku press.
- Now squeeze murukku in oil,and now you can adjust the flame then and there so that the heat is maintained and insides also cooks well.
- It automatically splits into long bits while squeezing which is most needed one for this murukku.
- When shh sound subsides take out in a tissue and store.
Notes
The dough consistency should be right neither too loose or hard. For this murukku it does not need any shape and thats the trade mark for this butter murukku. All the flours used should be fresh and it should be sieved before making the dough.
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