Butter Murukku Recipe | Easy Diwali Murukku Recipe | Mini Butter Murukku

Festival season started and it's only 2 weeks for Diwali. I planned to share few Diwali recipes this year also, so keep watching for more interesting and easy diwali recipes this year. Today I am sharing Butter Murukku recipe, this butter murukku is more or less similar to Rice Murukku/Mullu Murukku with added butter flavor and melt in mouth texture. I do not make this murukku often, only two or three times so far since hubby dear doesn't like butter/ghee taste or flavor. I often make Garlic Murukku for our snack. But this time for blog sake made this butter murukku and My kids loved it a lot and half of the murukku gone in no time.
My neighbor maami makes this murukku as a mini mullu murukku that looks cute and tempting, I too tried the same way and you can see those tiny, cute, crispy butter murukku, tempting isn't it?! without any further delay will get into the recipe..

Butter Murukku Recipe

Preparation Time : 15 minutes | Cooking Time : 20-25 minutes

Recipe Cuisine : Indian | Recipe Category : Snacks

Makes About 65 mini murukku

---

Ingredients

1. Rice Flour    2 cups(I used store bought rice flour)
2. Gram Flour/kadalamaavu   1/2 cup
3. Roasted gram dal / Pottukadalai Maavu    2 tbsp
4. Butter     3 tbsp( at room temperature)
5. Hing   1/4 tsp
6. Jeera/Cumin seeds   1/2 tsp
7. Salt   to taste
8. Water    2/3 cup / 120 ml
9. Oil   to deep fry

Method
Grind 1/4 cup Pottukadalai / Roasted gram dal to a fine powder, sift and use 2 tbsp from it.
In an another bowl, add sifted rice flour, besan, pottukadalai maavu, hing, cumin seeds and salt.

Mix well and then add softened butter and combine butter with the flour mixture.
Now using water make it to a smooth non sticky dough. If the dough is sticky then add 1-2 tsp rice flour and knead well, or If its dry add 1-2 tbsp water and knead well.
Then divide the dough in to 4 big balls and keep covered with a damp cloth.

Heat oil in a kadai for deep frying, then grease murukku achu with oil and fill with it with one divided ball, close it tightly. Use 1 star shaped achu/plate for making mullu murukku(as show in the pic).
While the oil get hot, shape the dough in to greased Ziploc or plate or ladle and when oil gets hot, drop the shaped murukku and fry in medium hot oil.

After 1-2 minutes turn other side and fry till the hissing sound stops and murukku turns light golden color.
Once done remove from the oil and drain it in paper towel.
After cooling store the murukku in an air tight container. This murukku remains fresh and good for up to 3 weeks or more.

Notes:

You can use butter or ghee or vanaspathi/dalda to make this murukku.

I used store bought Laksmi Brand Rice Flour, based on the rice flour quality and texture water quantity vary, so adjust accordingly.

Murukku should be fried in medium heat, if it is cooked in high or low heat, muruku turns dark brown color or soggy and absorb oil respectively.

Instead of mini murukku, you can make it as thool murukku or any desired shape.