Butter Murukku

Description

Butter Murukku is a popular savory snack in South India, known for its crispy, crunchy texture and rich, buttery flavor. It’s made from a mixture of rice flour, chickpea flour (besan), and butter, along with spices like cumin or sesame seeds. The dough is shaped into intricate spirals or coils and deep-fried until golden brown.

Here’s a general idea of how Butter Murukku is made:

1. Making the Dough: The main ingredients — rice flour, besan, and melted butter — are combined with spices such as cumin seeds, sesame seeds, or sometimes a pinch of asafoetida (hing) and salt to taste. Water is added gradually to form a smooth, pliable dough.
2. Shaping the Murukku: The dough is placed into a murukku maker or a piping bag with a star-shaped nozzle. The dough is then pressed into circular or spiral shapes on a greased surface or directly into the hot oil.
3. Frying: The shaped dough is deep-fried in hot oil until it turns golden brown and crispy. Care must be taken to fry them on medium heat to ensure they cook through without burning.
4. Cooling and Storing: Once fried, the butter murukku is drained on paper towels to remove excess oil and then allowed to cool. It can be stored in an airtight container for several days.

Butter Murukku is often enjoyed as a snack with tea or as a crunchy side dish during festive occasions like Diwali or other celebrations.

Would you like a detailed recipe for Butter Murukku or tips on how to make it at home?