Butter murukku recipe – also known as benne murukku, benne chakli or venna murukku. Murukku is a deep fried crisp snack made with rice flour and gram flour. These are eaten through out the year and is most commonly made during festivals. Butter murukku is a lighter version of the traditional murukku or chakli. These are very light, crunchy and have a nice flavor of butter.
There are slight variations in the proportions for making these, the butter murukku recipe I am sharing here is what we make at my mom’s home.
Usually the butter murukku sold in the shops or bakeries are so light that they are in broken pieces about 3 inch each and not in spirals. The proportion of ingredients to make the dough is the key to make them so light and crispy.
If you are a beginner you may find it difficult to shape the murukku/ chakli to spiral as the texture of butter murukku dough is different.
As we press the dough from the mould the murukku just breaks off and that’s how the dough is supposed to be for yielding light butter murukku.
How To Make Butter Murukku
1. Add 2 to 3 tbsp fried gram to a blender jar.
2. Make a fine powder. Measure and set aside 2 tbsps flour. Sieve this if the powder is not fine.
3. To a mixing bowl, add rice flour, fried gram powder, soft butter, besan,salt,hing and cumin. You can also add sesame seeds if you like.
4. Mix everything well to incorporate the butter evenly.
5. Pour water little by little as needed and make the dough.
6. Dough must be non sticky and crack free.
7. Grease the mould. Fix the star attachment. Fill the mould with dough. Keep the rest of the dough covered.
8. Press the dough on a clean damp cloth or butter paper.
Frying butter murukku
9. Heat oil in a pan. Check if the oil is hot enough by dropping a small flat piece of dough. If the dough raises it means the oil is hot enough to fry. Deep fry them in hot oil.
10. You can also press the dough in the hot oil directly. chakli will break on their own and fall. Fry until golden on a medium flame, stirring occasionally for even frying. Drain them on a kitchen towel.
Store butter murukku in a airtight jar. They remain fresh for about 2 to 3 weeks.
More chakli or murukku recipes,
Sweet murukku or manoharam
Thattai
Ribbon murukku
Urad dal murukku
Karasev
Chakli recipe
Omapodi or plain sev
You may also like to check these Diwali snacks or this complete collection of 100 diwali sweets recipes.
Recipe card
Butter Murukku Recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 2 cups rice flour (refer notes)
- 2 tbsp fried gram flour or pottukadalai or putnalu powder (refer notes)
- 3 tbsp besan or gram flour
- 1½ tbsp soft butter at room temperature (unsalted, do not use more)
- Salt as needed
- Water at room temperature as needed
- 1 pinch hing or asafoetida
- ¾ tsp cumin or sesame seeds or both
- oil for frying
Instructions
Preparation
- Measure and keep all the ingredients ready. Powder 2 to 3 tbsp fried gram in a mixer jar.
- Measure 2 tbsp flour and set aside.
- Grease the murukku maker and put on the star plate.
- Optional – You can sieve together rice flour, gram flour and besan if the flour is not fine.
- Mix together rice flour, fried gram flour, besan, salt, hing , cumin and soft butter. Make sure the butter incorporates well and evenly with the flour. Set this aside.
- Heat oil on a medium flame for deep frying. While the oil heats up knead the dough.
Making dough for butter murukku
- Pour water little by little as needed and mix together to form a smooth crack free dough.
- Divide the dough to 3 parts.
- Fill the mould with one of the part. Keep the rest of the dough covered with a moist cloth.
- Check if the oil is hot by testing. To test add a small flat piece of dough to the hot oil. If the dough raises the oil is hot enough to fry.
Making butter murukku
- Press murukku maker over the hot oil gently to release the dough. You can also make them to spirals on a moist cloth. Gently lift them and drop in the hot oil.
- Do not crowd the pan as the murukku needs enough space to fry crisp. Also do not disturb them for a minute otherwise they will break as the dough is light.
- After a minute stir them often to fry evenly. When they turn golden, drain them on a kitchen tissue. Repeat to make more until the entire dough finishes.
- Cool butter murukku and store in a airtight jar.
Notes
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
I have seen all your Diwali sweets and they are very clearly explained. Also, you have given a clear explanation that makes it easy to cook. Thanks for your excellent writing.
Any new recipe I want to try out so far I have only referred swasti’s. I’m very comfortable trying them out. This is the second time I’m trying the butter muruku and they are so tasty. Thanks
Thank you so much!
So glad to know!
🙂
Came out really good. However I added red chili powder while mixing the dough. Everyone in the house loved it. Thank you
Glad to know Hema
I have tried your butter jantikalu just now (for the first time!). Came out very well. But yours seem a reddish colour while my murukku were light brown. In the end my hubby put in two golas with the remainder dough despite my warning. And they burst!!! Don’t ask me about the cleaning part of it.?
I must thank you, I have tried a lot of your veg. recipes. Very tasty.
Happy Deepawali.
Happy Deepawali!
Glad to know they turned out good. I guess it’s just the bright sunlight that made them look reddish. Yes I guess due to butter the round balls burst.
Mam i have added more butter and hot oil to dough. The dough is getting cut while pressing chakli. Please give me the correct tip to get correct chakli shape.
More over i have added sime more rice flour to dough
Hi Anitha
I am sorry. This recipe should be followed with right proportions. There is no way it can be fixed. May be adding more rice flour should fix.
I tried it and it came out perfectly. I also added some ajwain and pepper powder ?
Glad to know Pavana
Thank you
Hi Swasthi
Thankyou for the lovely recipe. It turned out really good. All through this lockdown have been trying your recipes and all have turned out well. Can’t thank you enough.
You have been truly amazing with each and every recipe that you post. I can’t imagine the hard work you put in to put out the perfect recipes for all of us to try at home.
Lots of love and gratitude ❣️
The muruku is in our stomach in no time and the taste is lingering.
Hi Suhasini,
You are welcome! So happy to read this!
Thank you so much!
🙂
Tried your butter muruku recipe and loved it. Thank you Swasthi for the yummy recipe??
Glad to know!
You are welcome!
Excellent recipe! I tried it for the first time and the murukku was crunchy and yummy! Thanku Swasthi…I am now going to try making the ribbon pakoda?
Very excellent guidance for Vegitatarean Items. We love to prepare & Eating this kind of variety.
Thank you!
Swasthi, what is the difference between gram flour and besan? I thought they both are same. In the Indian stores, I noticed the package says Besan flour and under that within brackets it says gram flour. Is that dal you have used also called dahlia? Thanks
Hello Rom garu,
Gram flour and besan are same. Here in this recipe I have used fried gram flour which is made from sand roasted chickpeas (black chana/ senagalu).This is sold as – roasted fried gram/ dalia/ roasted chickpeas. It is called as veyinchina senagapappu in telugu. Hope this helps.
Swasthi, thanks for that clarification. Keep up the great work. One other point on the same topic. Growing up in Andhra back in 50s and 60s I remember some shops used to sell roasted chickpeas with deep brown skin still attached to them. They are not split chick pea dal like dahlia. Those roasted whole chick peas were dry, very soft and lightly salted but used to be very tasty. You eat the whole chickpeas along with the outer skin (I think when the chick peas are roasted the outer skin splits in half). As kids we used to munch on them as after school snack. I have no idea if they are still selling this in Andhra. Just wanted to mention this in case you are not familiar with this product.
Rom Garu,
You are welcome! Yes roasted/fried gram dal used here is the same but split from the roasted chana/chickpeas and skinned. The whole roasted chana is sold even now. You can get them in US as well. If you like to try this recipe, you can just remove the skin and use here. Thank you!
Murukku came out well. Thank you.,,,,
Welcome Jyothi
Butter murukku turned out very good. I always look for and try your recipes when ever I want to make something new. Thank you swasthi
Welcome priya
Glad to know they turned out good. Thanks for the comment.
Wow wow wow great recipe, today i made this in mother in law’s house. Came very tasty n crispy,everyone appreciated me. All credits goes to u only. Thanks again for nice recipes
Welcome Lakshmi
So glad to know they came out good. Enjoy your vacation!
🙂
Hi Swasti,
Can i add coconut milk instead of water?
Could you please suggest?
Hi I haven’t tried it. It should work
Best recipe!! Non oily, crispy and tasty chakli’s. Thank you!
Welcome Reshma
Thanks for trying
Hi Swasthi
I’ve tried making murkhoo on numerous occasions with no success. Having come across your recipe and read all the reviews, I’m eager to attempt making a fresh batch for my family. Must I use boiling water or cold water?
Hi Yvonne,
Yes do try this recipe. Use water at room temperature to make the dough. Hope this recipe helps you
This is the first time I make them and they turned out delicious. A very easy recipie for the beginners to keep them motivated to learn new. Thank you so much for the recipe.
Welcome Swetha
Happy to know they came out good.
Thanks for the comment
🙂
Excellent service I ‘ll try to makeit soon
Thanks
Tried & came out well. Very crunchy & tasty
Thanks Kumari
It turned out really well and my family loves it. On the last batch of mixture I added shredded mozzerela cheese and it turned out really nice and extra crunchy 🙂
Adding cheese is something very new. Thanks for the share. Would love to try sometime