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 or chakli recipe
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.
Butter murukku recipe or benne chakli
Butter murukku recipe | How to prepare easy butter murukku | Benne chakli
For best results follow the step-by-step photos above the recipe card
Ingredients (1 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
- 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.
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