Oct 24, 2014

Butter Muruku

This year deepavali I didn't make any sweets like Ariselu (athirasam ) or burfi's or any other special sweets. But made a very little quantity of kheer and poornalu for prasad. No body is there at home that who like to have sweets. I am the only one who can enjoy sweets at home rest of them are diabetic people. I made a very little amount of kheer and poornalu, with this little amount itself I am scared of these people(my dad and my husband). I made some snacks like Butter muruku, Vamposa and nippattu for this Deepavali.
So let's check my first recipe Butter Muruku...
Rice flour ---- 2 cups
Fried chick pea flour (putnalu, porikadalai, hurigadala.daliya, chutney dal, veyinchina senagapappu) - 1/2 cup (dry roast fried chick peas till little warm and grind them in to a fine powder)
Chick pea flour (besan, senagapindi, kadala mavu) --- 1/2 cup
Salt to taste
Butter – 1 tab sp
Red chili powder --- 1 1/2 tea sp (according to your taste)
Seasame seeds – 2 tab sp

Cumin seeds  ---  1 tea sp
Oil for frying

1. In a big bowl mix 3 flours, salt to taste, Red chili powder, and seasame seeds, cumin seeds mix well. 

2. Now add 1tab sp butter and rub with your hand and mix well.
3. Add enough water and knead in to a soft dough 
4. In the same time heat oil in a deep frying pan for deep frying the muruku. 
5. Fix the disc with star hole in the muruku maker and press on top of a polythene sheet. 
6. Now lift them from the sheet and drop in to hot oil and fry till golden color in a medium heat. 
7. Remove from oil and place then on a kitchen towel, let them cool for a while and break then in to two inch pieces.
Store in a airtight container .Note:-- 
1.  Make sure that your fried gram flour is a fine powder(grind it in to a very fine powder other wise your muruku will split as soon as you drop them in the oil. Use the quantaty what we give in the ingredients list, that is for 2 cups rice flour 1/2 cup fried gram powder, if you add more then this your muruku will drink the oil and they turned out oily.
2. Same thing with butter if you add more then 1 tab sp butter final product will turn out oily.
3. Chilli powder is optional you can remove it or can use crushed black pepper.
4. Make sure that oil for deep frying is hot enough,if the oil is not hot enough muruku will turn oily.
To check the oil is hot enough drop a pinch of dough in to the oil if the dough raises immediately then oil is ready for frying the muruku..



Priya Suresh said...

Dangerously addictive and very irresistible butter murruku, i want some to munch now.

Srivalli said...

Those murukkus are so sinful Padma..very nice.

Srividhya said...

Crunchy.. can keep on munching

vaishali sabnani said...

Wow these look great...I have yet to try these myself.

Harini R said...

OMG they are very very addictive!

Pavani said...

Perfectly made butter murukkus..

Unknown said...

wow super crispy and addictive butter murruku :) perfectly made !!

Suma Gandlur said...

I was expecting loads of butter. :)
These must be one addictive murukku.

Denny said...

Crispy and crunchy butter murukkus look perfect! I bet it would be hard to stop eating them.

Jayashree said...

Beautifully made. These look really good.

Chef Mireille said...

lovely crispy snack