Butter Murukku

Today its a CRISPY CRUNCHY SNACK. It's the most preferred  butter murukku. Who will say no to such a crunchy snack when you are hungry or starving for something nice that too when you are indoors during lock-down. Its the best snack which could be done without worrying about the shape or size as it is just going to be bite sized pieces.so, it's one of the best recipe for beginners who are trying to make snacks.  Its most preferred by mom's with toddlers too as it is the perfect pick up food, and it easily softens and can be easily digested if swallowed too.

As you all know, the unique ingredient - THE BUTTER gives the name and the unique crunch to this dish. This is my daughter's favourite snack, which I made two days back as she asked for, as she felt too bored sitting at home all the time because of this lock down. So, i thought of posting it here.

There are so many recipes for butter murukku but this recipe which I'm posting here, gives the taste exactly like the one you get from sweet stalls like A2B ... Nibbling just a few pieces of this butter murukku ... the crispy crunch itself makes you fresh.Try it out and let me know how exactly you felt.

So lets see, how to prepare it.

Preparation time: 40 minutes

yields 400 gms 

Ingredients:

Rice flour - 1 1/2 cups

Besan flour - 3/4 cup

Fried channa dhal flour - 1/3 cup

Butter - 4 tbsp

Jeera -1/2 tbsp 

Salt to taste

Oil to fry 

Preparation:

Take the exact measurements of all three flours mentioned.

Sieve it into a big mixing bowl add salt and butter at room temperature and mix it thoroughly so that the butter is spread all through the flour  then add the jeera (crush it with your palm before adding)

Knead it into a soft dough sprinkling water as needed.

Now, heat oil in a kadai for deep frying.

Take a murruku press with star plate

Fill the murukku press with the murukku dough

When the oil is hot and ready reduce it to medium flame then start pressing the murrukus into the oil. 

No need to worry about the shape or size as we are just going to break it into bite sized pieces if its longer. 

Press the murukkus just enough to cover the oil, not too full because when it starts cooking it will start to bubble as we have butter in the dough.

Once you have done pressing the murukkus increase the flame to medium high for the whole cooking process.

Flip the murukkus occasionally and cook till the are slightly golden brown, then remove it and drain the excess oil on tissues.

BUTTER MURRUKUS are ready. 

Leave it uncovered till it cools down then transfer it to airtight container and you can munch on it whenever you feel like ;)

Notes:

How to make fried channa dhal powder:

Slightly fry fried channa dhal till its warm then cool it down, using a mixie jar grind it into a fine powder.

Excess could be stored for upto 15 days for use in other recipes.

Be cautious while adding the salt because salt determines how good cook you are and the whole dish and your time will be wasted if salt is more. So, it better be less than more :)

I'm going to give the best way yo add salt to any murruku item, especially for beginners.

It is by mixing salt to a cup of water and tasting it. You should not feel it too salty or very bland.

If you feel the salt is perfect for the volume of water you have taken then you can start adding it for kneading your dough. 

I would suggest not to add hing or red chili powder for this dish as it gives a darker color and changes the flavor too. Instead you can try the same recipe without jeera that tastes even better. But i personally wish to add jeera because it is good for digestion as we add butter in it.

I have also made an attempt making this murukku with just rice flour (1 cup) and fried channa dhal flour (1/4 cup ) and 3 tbsp butter without besan -  it came out very tasty but it doesn't have enough binding. So, the pieces  break and become very small when you cook. Hence, its better to add besan too.