Butter Murukku. Vennai Murukku, Venna Murukulu or chakli is simple murukku recipe with minimal ingredients. This butter murukku is super scrumptious it's crunchy yet soft, there's is just one problem that people can't give up eating this tasty murukku :). I needed to publish this straightforward butter murukku for lengthy time but whenever I allow it to be will get disappear so quick that I wasn't to consider pictures, this time around I produced in small quantity in order to take pictures and share all of you this excellent recipe and rest I'll make right before diwali because this is among the favorite too and makes good snack for Diwali or for tea time.
DH isn't a big murukku fan but he likes butter murukku greatly because it has perfect mixture of gentleness and crunch, should you planing to create snacks for Diwali then you need to do this because this is super easy and provides great outcomes. Get it with coffee or tea for any tasty evening break, do browse the recipe well and notes, I've mention large amount of pointers which is helpful to obtain perfect butter murukku. I love this sort of easy murukku recipe where we does not need to shape them like me not too good for making perfect or perhaps decent shape murukku :(
Murukku or chaklis will always be wonderful snacks for festivals like diwali. holi or simply every day obviously the majority of us make these goodies only during festival, so try new things and various aside from kara sev. this is among my another fafavoriteyou may also look into the other murukku recipes I published to date like- Mullu Murukku
- Potato Murukku
- Besan Murukku
- Pepper Murukku
Easy murukku or chakli with potato flavor, snacks for diwali.
Ingredients:
- 1 Cup - Grain Flour/Arisi Maavu
- 2 tablespoons of - Gram Flour/Besan/Kadala Maavu
- 2 tablespoons of - Pottu kadalai Maavu/Roasted Gram Flour
- 1 tablespoons of - Softened Butter
- 1/8 teaspoon - Asafoetida/Hing
- 1 teaspoon - Cumin Seeds/Sesame Seeds
- To Taste - Salt
- As Need - Water (I made use of 1/2 cup+ 1tps)
- To Deep Fry - Oil
Method:
- Grind roasted gram dal/Pottu kadalai or chutney dal in mixer into fine powder, sieve it and measure 2 tablespoons of to make use of. Inside a bowl add grain flour, prepared roasted gram flour, gram flour (besan), hing, softened butter and salt.
- Rub well with hands to mix everything well. Add water in small quantity to create little tight (not so), smooth, non sticky dough with no cracks knead the dough well for your, keep your dough covered always. Take murukku machine or press and employ star hole disc/plate.
- Fill the murukku press with dough (for 1 cup I had been needed to fill just once) as well as heat oil for frying inside a kadai/wok. You are able to directly press murukku on herbal, should you knead the dough well smooth yet little tight the murukku will break alone basically we squeeze or grease 2-3 ladles and press in it first, lightly drop the murukku in herbal, don't over crowd the kadai, it will require extended period to prepare and they'll burglary small pieces whenever you stir.
- Prepare in medium flame once bubbles reduces turn and prepare another side until bubbles ceases. Drain murukku in kitchen tissues, repeat same for remainder of dough.
After cooling completely store in airtight container, stays great for 3-4 days. Notes
- Make smooth dough while still little tight, knead well so there aren't any cracks.
- You are able to replace cumin seeds with sesame seeds.
- Prepare in medium flame, when the oil temperatures drops, they'll be oil drunk murukku.
- Don't over crowd while squeezing it can lead to pieces getting enter smaller sized size.
- For those who have 3 star murukku mold/disc you'll be able to use that for faster process, I haven't got that :(
- Water quantity depends upon quality of flour which means you might need 1/2 cup water, it's easier to add water in gradually to prevent adding extra water.
Easy, crunchy yet soft and addictive murukku, enjoy with coffee or tea.
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