Butter Murukku Recipe
Authentic South Indian Food Creator · Home Chef
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Butter Murukku is a beloved South Indian crispy snack that holds a cherished place in Tamil cuisine. Made primarily from rice flour and urad dal flour, this spiral-shaped deep-fried delicacy gets its uniquely rich and melt-in-your-mouth texture from the addition of fresh butter. The word 'Murukku' itself comes from the Tamil word meaning 'twisted,' perfectly describing its signature coiled shape. This snack has been crafted in Tamil households for generations, passed down with love and pride from grandmothers to grandchildren.
Tamil families absolutely adore Murukku because it brings everyone together in the kitchen during special occasions. It is one of the most important recipes prepared during Gokulashtami, the joyful festival celebrating Lord Krishna's birthday, where large batches are made as offerings and shared with neighbours and loved ones. Diwali celebrations are also incomplete without a big tin of homemade Murukku sitting on the kitchen counter. The aroma of freshly fried Murukku filling the home is one of those irreplaceable childhood memories that every Tamil person carries in their heart forever.
What makes this Butter Murukku recipe truly special is the addition of soft butter, which gives each bite a lighter, crispier, and more flavourful crunch compared to regular Murukku. The key to perfect Murukku is getting the dough consistency right — it should be soft and smooth but firm enough to press through the mould easily. Always fry on medium heat to ensure even cooking without burning. Make a big batch, store in an airtight container, and it stays fresh and crunchy for up to two weeks!
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Ingredients(9 items)
Instructions
💡 Tap a step to mark it doneDry roast the urad dal in a pan on low flame until it turns light golden and a nutty aroma is released. Allow it to cool completely, then grind it into a fine smooth powder using a mixer grinder. Sieve the ground urad dal flour to remove any coarse particles and set aside.
In a large mixing bowl, combine the sieved rice flour and the freshly ground urad dal flour. Mix them together well using your fingers so both flours are evenly blended throughout.
Add the soft unsalted butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles a breadcrumb-like texture. This step is very important as it ensures the Murukku turns out light and crispy after frying.
Add sesame seeds, cumin seeds, asafoetida, and salt to the flour mixture. Mix everything together evenly so all the spices and seeds are well distributed throughout the dough.
Gradually add warm water little by little to the flour mixture and knead it into a smooth, soft, and pliable dough. The dough should not be too sticky or too stiff. It should press through the Murukku mould easily without cracking. Cover the dough with a damp cloth and rest for 5 minutes.
Fill the Murukku press with the star-shaped or three-hole disc attachment. Take a portion of the dough, fill it into the Murukku press, and press out spiral-shaped Murukku directly onto a clean dry cloth, a plastic sheet, or directly into the hot oil in circular motions.
Heat oil in a deep heavy-bottomed kadai or pan on medium flame. To check if the oil is ready, drop a small piece of dough into the oil — it should rise to the surface within a few seconds without browning too quickly. The ideal frying temperature is around 170 to 180 degrees Celsius.
Gently slide the shaped Murukku into the hot oil. Fry on medium flame, turning occasionally using a slotted spoon, until the Murukku turns light golden and the sizzling sound reduces significantly. This indicates the moisture has evaporated and the Murukku is perfectly cooked and crispy.
Remove the fried Murukku from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Allow them to cool completely at room temperature before storing or serving.
Once fully cooled, store the Butter Murukku in an airtight container. They will stay fresh, crispy, and delicious for up to two weeks at room temperature. Serve as a festive snack or enjoy any time with a cup of hot chai.
Tips and Tricks
- Always use freshly ground urad dal flour for the best flavour and texture. Store-bought urad dal flour can sometimes make the Murukku slightly hard, so grinding it fresh at home makes a big difference.
- Do not overheat the oil while frying. Frying on medium heat is the secret to perfectly golden and evenly cooked Murukku. High heat will brown the outside quickly while leaving the inside undercooked and soft.
- If the dough feels too stiff and cracks while pressing through the mould, add a tiny splash of warm water and knead again. If the dough is too soft and sticky, dust a little rice flour and knead gently until the right consistency is achieved.
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