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Sunday, October 12, 2014


Me and Aj are big fan of butter murukku that we get in the shops. I first had butter murukku from A2B, my FIL buys this. Aj also loves this, but as of now, since few teeth fell and few shaking, he was sad that he couldn’t eat this murukku when I made this 2 weeks back. Me and my mom keeps discussing why the store bought murukku is totally different from the home made ones. Coz, at our home the ratio is totally different. Mom adds rice flour less than these and the other flour we mix with more. So the texture come different and it will be more flavorful. Also asafoetida flavor will be dominating, which we love. Later I used to think if its not rice flour what they use at the sweet shops, it could be maida. Then as I started making snacks, I realized the ratio of rice flour and the other flour is different, rice flour more means whiter and crispier murukkus. I adapted the recipe slightly from here, but changed the ratios a bit. I could see my readers search for butter murukku in Google as “Butter murukku raks kitchen” and it took so long for me to post!! Sorry about that!

Check out the other murukku recipes from Rak's kitchen

  1. Potato murukku
  2. Thenkuzhal murukku
  3. Kai murukku
  4. Wheat flour murukku
  5. Ring murukku
  6. Magizhampoo murukku
  7. Mini cashew murukku
  8. Pottukadalai murukku


Butter murukku recipe

Recipe Cuisine: Indian  |  Recipe Category: Snacks
Prep Time: 10 mins    |  Cook time: 25 mins    Serves: 4


Rice flour - 1 cup

Besan/ kadalai mavu/ gram flour - 1 & 1/2 tblsp

Pottu kadalai maavu/ roasted gram dal flour/ Chutney dal flour - 1 & 1/2 tblsp

Butter, softened - 2 tsp

Jeera/ sesame seeds - 1 tsp

Asafoetida - 2 generous pinches

Salt - As needed

Oil - To deep fry


  1. Powder pottu kadalai in a mixer. You can powder and keep more than needed, later use for other murukkus.
  2. 1-powder
  3. Sieve it to eliminate the coarse particles. Place all the ingredients in a mixing bowl.
  4. 2-sieve
  5. Rub well to mix the ingredients. Then add water to make a smooth dough. Slightly on tighter side. Not too tight, it should be easy enough to press. Reason is we want the butter murukku in strips, not long, broken strips, bite sized. So if its but dry, it breaks by itself as we squeeze. But its not a must, you can either squeeze little and use ur hands to break or squeeze long strips and break later, or even make murukku shape.
  6. 3-rub
  7. Heat oil and squeeze the murukku using the star shaped plate in the press. I used 3 stars plate to make it easy and quick. Cook in medium flame.
  8. 4-star
  9. Stir in between to flip it and cook both sides, cook until the bubbles and shh… sound ceases.
  10. 5-cook
  11. Drain in paper towel and cool down completely before storing in an airtight container.
  12. 6-drain


    • Do not over crowd while squeezing as it will result in oil drunken murukkus.
    • Holding the press while squeezing above the hot oil in an angle lets the murukku break by itself easily.
    • Hold the murukku press, safe enough high to avoid hot steam on your fingers.
    • I used amul butter (salted) but you can use unsalted as well. Do not add more than mentioned as it will dissolve in oil.
    • You can make the same with besan alone too. Add 3 tblsp besan for 1 cup rice flour.
    • I used store brought rice flour.

Makes a best snack for tea/ coffee time. Is it not tempting? Batting Eyelashes

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  1. I prepared its taste yummy I am waiting for diwali specails

  2. Always favorite... Lovely it looks

  3. Do I need to dry roast the rice flour for all the murukku recipes you have given?thanks.

  4. Yummy murukku... I tried this today and it came out crunchy and yummy. Thanks raks for this easy recipe.

  5. hi,
    can i use store bought rice flour for this recipe?

  6. Can I use cornflour instead of rice flour ?

    1. I don't think we can replace rice flour with corn flour. It has to be coarse.

  7. how hot should the oil be?

    1. To check the oil is hot, add a pinch of dough (Do not roll, just pinch the dough and add to the oil). If it raises immediately, then the oil is ready.

  8. Thank you for such a yummy and easy recipe :) :) Gonna try this!!

  9. You can soak, dry, and grind rice. This one is better than store bought rice flour. Just an opinion :-)

  10. Can I add a little red chilli powder too? Also can one use a veg oil spread (the light butter varieties) that we get instead of butter??

  11. Like your name your receipes too rocks! I have tried two receipe of yours came out awesome!!

  12. I tried this recipe and turned out good,Your recipes are awesome.Continue your work and All the best.

  13. shall i use ghee instead of butter ?

    1. Will not be this much golden, will turn slightly darker than this, but yes, you can try.

  14. Made this today. Oh my god..they are so addictive. Thanks Raks :)

  15. Hi,how much is 1 cup of rice flour in gms? Usually, it is 125gms. Have u used the same amount in ur recipe?

  16. Hi, could you pls let me know the grams equivalent of 1 cup rice flour used in the recipe?

    1. Approx 160 gm. MY 1 cup cup holds 240 ml liquid

  17. What is the rice flour brand that you use

    1. I have used baba brand idiyappam flour, you can use any readymade rice flour that is very fine, not coarse.

  18. Sometimes a batch of murruku seems to burst in oil? Do you know why

    1. If you have a good balance of fat in the dough, you can avoid. Too smooth shape leads to bursting. So its better to have slight cracks in the murukku for steam to escape instead of building inside. Adding sesame seeds, jeera too helps in giving way for the steam to escape. This is my understanding :)


Thank you for visiting my space and leaving comments,your comments are really appreciated...
I am currently away, might take a bit while to respond to your query, but will sure do when I find time.