Butter Murukku


Murukku is my son’s favorite snack. I made this murukku first time for the last year Diwali. And that is when  I discovered that my son liked it very much. So I would make this murukku then and there to give him as evening snack or travel time snack. Summer vacations are started in India and My in laws are visiting us from India. So I thought I would make this murukku for them and it turned out very crispier and tastier.


  • Rice Flour – 4 cups
  • Fried gram powder – 1 tablespoon
  • Butter – 1 teaspoon
  • Sour curd – 1 teaspoon
  • Salt – to taste
  • Hing – a pinch
  • Sesame seeds – 1 tablespoon
  • Cumin seeds – 1 tablespoon
  • Red Chilli powder – 1 teaspoon (optional)

Method :

1. In a mixing bowl, sieve the rice flour. Also grind the fried gram to a fine powder and measure a tablespoon of the fine powder and sieve it to the rice flour. To this add the butter, sour curd, salt, hing,sesame seeds , cumin seeds and red chilli powder.


2.By adding water little by little , mix it to a smooth dough. Be careful about the water.


3.Heat oil in a kadai or pan to deep fry the murukkus. Meanwhile using the murukku press, make 3 or 4 murukkus in a parchment paper.


4. When the oil is hot enough to fry the murukkus, gently flip the murukkus from the parchment paper and drop it in the oil. Based on the size of the pan and amount of oil, 2 to 3 murukkus can be fried at a time.


5. Gently flip the murukkus in oil to ensure the even cooking of murukkus on all sides. Once the murukku is fried , gently remove it from the oil and drain the oil.


Store it in a airtight container and enjoy it as a teatime snack.



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11 thoughts on “Butter Murukku

  1. Malar May 7, 2015 at 12:16 pm Reply

    Arasi, you are making me drool like crazy 🙂 parcel anupunga please 🙂

    Liked by 1 person

  2. Arasi Arumugam May 7, 2015 at 10:36 pm Reply

    Ha ha ha… Thanks Malar.. Sure..anupidalam.. 🙂


  3. coconutcraze May 9, 2015 at 10:15 am Reply

    Aaha, perfect Murukkus, Malar! This is one of the snacks I cannot resist! Your murukkus are big and inviting!


  4. rashmi October 28, 2015 at 12:34 pm Reply

    hi.. is gram flour besan.. or is it the potu kadalai?


  5. Sonali October 29, 2015 at 11:46 am Reply

    So is the gram flour powder besan or do we need to dry roast Chana dal and grind to fine powder .


    • Arasi Arumugam October 30, 2015 at 9:59 pm Reply

      you dont have to raost the gram just powder the fried gram finely in mixer , sift it and use it.


  6. Sonali November 1, 2015 at 4:59 pm Reply

    Sorry,but I did not under Arasis.So just clarifying… Fry the Chana dal and then grind it, or do we get fried chana dal from store and grind it? Or by fried Chana dal u mean ‘ Dala or roasted Chana daal as in chivda’ . So fry and grind the roasted Chana dal.


    • Arasi Arumugam November 2, 2015 at 10:33 pm Reply

      Fried gram or Dalia is the one that south indians use in coconut chutney. It is availabe in store as Dalia or fried gram. No need to fry it. JUst powder the gram and use it. Hope I m clear this time. Sorry for the confusion.


  7. rashmi November 6, 2015 at 11:54 am Reply

    thanks arasi.. it came out perfect.. and everyone loved it!

    Liked by 1 person

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