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–+ servings

Butter murukku recipe | butter chakli recipe | instant murukku recipe

Author Nehas Cook Book
3.67 from 3 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dry namkeen, Snack
Cuisine Indian
Servings 1 box

Ingredients
 

  • 1 cup rice flour
  • ½ cup poha
  • ¼ cup roasted chana dal
  • ½ tsp cumin seeds
  • ½ tsp white sesame seeds
  • ½ tsp black sesame seeds - optional
  • Salt to taste
  • ½ tsp red chilli powder - or black pepper powder
  • 2 tsp butter
  • ¾ cup hot water or as required
  • Oil for frying

Instructions

  • In a mixing bowl, add rice flour.
  • Now, In a pan, add poha and roasted chana dal. roast it on low flame till it becomes crisp.
  • Add them into a mixture jar and grind them into fine powder
  • Sieve grinded powder into a mixing bowl.
  • Then add cumin seeds, white sesame seeds, black sesame seeds, salt, red chilli powder, and butter. Mix well.
  • Now add hot water gradually and knead the semi-soft dough. Do not knead hard or very soft dough. (refer to video)
  • Then divide the dough into two equal parts.
  • Grease the chakli machine with oil and place star shaped disc into it.
  • Now take a chakli machine with an attached star shaped hole in a round disc.
  • Grease the chakli machine with little oil.
  • Add the dough to machine and close the lid.
  • Heat oil on medium flame. Then directly press the murukku into the oil breaking it into 3–4-inch pieces. (Refer to video)
  • deep fry them on medium flame until crispy and golden brown.
  • Remove them on a wire rack or kitchen paper towel to absorb extra oil from it.
  • ready to serve or store it in an air-tight container.

Notes

  • Use fine rice flour for murukku
  • The proportion of poha should be half of than flour and the proportion of roasted chana dal should be half than poha.
  • Roast poha and roasted chana dal on low flame till it becomes crispy and easily grind into powder.
  • Sieve grinded poha and chana dal powder.
  • Do not add more butter to the flour mixture.
  • If the flour mixture binds between hands means the proportion of butter is perfect.
  • Add hot water gradually to knead the dough.
  • Knead the medium-soft dough for murukku. Do not knead the hard dough.
  • Do not rest the dough.
  • Fry murukku on medium flame till it becomes crisp and golden brown.