August 07, 2009

Butter Murukku


  1. Rice Flour - 2 cups

  2. Urad Dal - 1/2 cup

  3. Sesame Seeds - 1tsp

  4. Asafoetida - 1 to 2 pinch

  5. Unsalted Butter - 2 tbsp

  6. Oil for Frying

Salt to taste Method:

Dry roast the urad dal to light brown color & allow it to cool for some time & grind it to a smooth powder. Take bowl & to that put the rice flour , asafoetida , sesame seeds , urad fine powder as per the measurements given above . Slightly melt the butter & pour it to the dry ingredients & mix it well with hand followed by water & make it to a fine firm dough . Make sure it came to a right consistency to pass throught the murruku mould (maker ) .Heat oil in a kadai or deep pan & put required amount of dough to the murruku maker with 3 hole disc(aachu) .Then squeeze it to a plastic sheet & drop it in hot oil for frying or u can directly squeeze into the hot oil & fry . Fry until they turn light brown both sides & drain them in tissue or paper towel to absorb excess oil & then taste it .Store it in a air tight container for about 2 weeks to 4 weeks for the long last crispiness.Enjoy the crispy ,yummy homemade butter murruku ......

Note : U can make ur own rice flour too----Wash & Soak Raw rice (drain the water completely from the rice )& spread it to a fine cotton cloth or paper towel for about 5 to 6 hrs. Then grind it to a fine powder & store it in a container . Homemade rice flour is ready.