Ingredients
Method
- Take 1/4 cup of roasted gram (pottukadalai) in a mixer jar and grind it into a very fine powder without any lumps.
- In a mixing bowl, combine the powdered pottukadalai, 1 cup of roasted rice flour, a pinch of salt, black sesame seeds or black cumin, and a pinch of asafoetida powder.
- Add 1 tablespoon of butter to the mixture and mix everything well with your hands. (Note: Do not add too much butter, otherwise the murukku will lose its crunch and become too soft).
- Gradually add lukewarm water in small portions and knead the mixture into a soft dough. The dough should not be too tight or too loose.
- Take a murukku maker (sev nazhi) fitted with a star-shaped disc, fill it with the prepared dough.
- Heat oil in a pan. Once properly heated, reduce the flame to low-to-medium and press the murukku directly into the oil in circular shapes or small pieces.
- Fry on low-to-medium flame until crisp and lightly golden/white. Do not fry on high flame.
- Remove from oil once done and let it cool. Enjoy your crunchy bakery-style butter murukku!
Video
Notes
Notes
Note 1: Do not add too much butter; sticking to around 1 tablespoon ensures the right balance of crunchiness without making the murukku overly soft.
Note 2: Always use lukewarm water (not boiling hot or cold water) to knead the dough so that it achieves the right texture without breaking apart in the oil.
Note 3: Fry on a low-to-medium flame to maintain the nice light/white bakery color and ensure it gets crispy evenly without burning the outside.
Note 1: Do not add too much butter; sticking to around 1 tablespoon ensures the right balance of crunchiness without making the murukku overly soft.
Note 2: Always use lukewarm water (not boiling hot or cold water) to knead the dough so that it achieves the right texture without breaking apart in the oil.
Note 3: Fry on a low-to-medium flame to maintain the nice light/white bakery color and ensure it gets crispy evenly without burning the outside.