Me and Aj are fan of butter murukku that people get store. When i first had butter murukku from A2B, my FIL buys this. Aj also loves this, but as of this moment, since couple of teeth fell and couple of trembling, he was sad he couldn’t eat this murukku after i chose to make this 2 days back. Me and my mother keeps discussing why the shop bought murukku is completely different from the house made ones. Coz, at the house the ratio is completely different. Mother adds grain flour under these and yet another flour we mix with increased. Therefore the texture come different and it'll become more flavorful. Also asafoetida flavor is going to be dominating, which we like. Later I did previously think if it is not grain flour the things they use in the sweet shops, it may be maida. Then when i began making snacks, I recognized the number of grain flour and yet another flour differs, grain flour more means whiter and crispier murukkus. I adapted the recipe slightly from here . but altered the ratios a little. I saw my readers look for butter murukku in the search engines as &"Butter murukku raks kitchen&" also it required such a long time that i can publish. Sorry about this!
Browse the other murukku recipes from Rak's kitchen
Recipe Cuisine: Indian Recipe Category: Snacks
Prep Time. ten mins Prepare time. 25 mins Serves. 4
Ingredients
Grain flour - 1 cup
Besan/ kadalai mavu/ gram flour - 7Or2 tblsp
Pottu kadalai maavu/ roasted gram dal flour/ Chutney dal flour - 7Or2 tblsp
Butter, softened - 2 teaspoon
Jeera/ sesame seeds - 1 teaspoon
Asafoetida - 2 generous pinches
Salt - When needed
Oil - To deep fry
Method
- Powder pottu kadalai inside a mixer. You are able to powder and greater than needed, use later for other murukkus.
- Sieve it to get rid of the coarse particles. Place all of the ingredients inside a mixing bowl.
- Rub well to combine the components. Adding water to create a smooth dough. Slightly on tighter side. Not very tight, it ought to be simple to press. Reason is we would like the butter murukku in strips, not lengthy, damaged strips, bite sized. Therefore if its but dry, it breaks alone once we squeeze. Nevertheless its not really a must, you may either squeeze little and employ ur hands to interrupt or squeeze lengthy strips and break later, or perhaps make murukku shape.
- Heat oil and squeeze the murukku while using star formed plate within the press. I made use of 3 stars plate to really make it simple and fast. Prepare in medium flame.
- Stir among to switch it and prepare each side, prepare before the bubbles and shh&... seem ceases.
- Drain in paper towel and awesome lower completely before storing within an airtight container.
Notes
- Don't over crowd while squeezing because it can lead to oil drunk murukkus.
- Holding the press while squeezing over the herbal within an position lets the murukku break alone easily.
- Contain the murukku press, safe enough high to prevent hot steam in your fingers.
- I made use of amul butter (salted) but you should use unsalted too. Don't increase the than pointed out because it will dissolve in oil.
- You may make exactly the same with besan alone too. Add 3 tblsp besan for 1 cup grain flour.
- I made use of store introduced grain flour.
