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Butter murukku | How to prepare easy butter murukku | Benne chakli

By swasthi , on October 16, 2019, 51 Comments, Jump to Recipe

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.

butter murukku

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.

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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.

powder gram to make butter murukku

2. Make a fine powder. Measure and set aside 2 tbsps flour. Sieve this if the powder is not fine.

fine powder

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.

addition of ingredients to a bowl

4. Mix everything well to incorporate the butter evenly.

mixing ingredients

5. Pour water little by little as needed and make the dough.

addition of water in butter murukku recipe
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6. Dough must be non sticky and crack free.

non sticky dough for butter murukku recipe

7. Grease the mould. Fix the star attachment. Fill the mould with dough. Keep the rest of the dough covered.

greasing mould

8. Press the dough on a clean damp cloth or butter paper.

making chakli on paper
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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.

dropping butter murukku 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.

frying butter murukku in oil

Store butter murukku in a airtight jar. They remain fresh for about 2 to 3 weeks.

butter murukku

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.

Butter murukku recipe or benne chakli

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Butter murukku recipe | How to prepare easy butter murukku | Benne chakli

Crispy butter murukku recipe – South Indian popular snack made with butter, rice flour, besan and basic spices. Butter murukku is a lighter version of the traditional urad dal chakli. This recipe will give you light, crispy and delicious butter murukku.
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For best results follow the step-by-step photos above the recipe card

Prep Time7 minutes
Cook Time20 minutes
Total Time27 minutes
Servings20 murukku
AuthorSwasthi

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
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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.
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Notes

I used store bought fine rice flour. If using store bought, i suggest sieve it before using.
Please do not alter the recipe as the results will vary.

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)

Nutrition Facts
Butter murukku recipe | How to prepare easy butter murukku | Benne chakli
Amount Per Serving
Calories 163 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 7mg2%
Sodium 27mg1%
Potassium 72mg2%
Carbohydrates 28g9%
Fiber 1g4%
Protein 3g6%
Vitamin A 90IU2%
Vitamin C 0.1mg0%
Calcium 7mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. Hema says

    December 17, 2020

    5 stars
    Came out really good. However I added red chili powder while mixing the dough. Everyone in the house loved it. Thank you

    Reply
    • swasthi says

      December 17, 2020

      Glad to know Hema

      Reply
  3. Radha Vijayaraghavan says

    November 12, 2020

    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.

    Reply
    • swasthi says

      November 13, 2020

      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.

      Reply
  4. Anitha G says

    September 8, 2020

    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

    Reply
    • swasthi says

      September 8, 2020

      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.

      Reply
  5. pavana says

    July 30, 2020

    5 stars
    I tried it and it came out perfectly. I also added some ajwain and pepper powder 🙂

    Reply
    • swasthi says

      August 1, 2020

      Glad to know Pavana
      Thank you

      Reply
  6. Suhasini says

    July 15, 2020

    5 stars
    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.

    Reply
    • swasthi says

      July 16, 2020

      Hi Suhasini,
      You are welcome! So happy to read this!
      Thank you so much!
      🙂

      Reply
  7. Rashmi Sathyanarayan says

    May 25, 2020

    5 stars
    Tried your butter muruku recipe and loved it. Thank you Swasthi for the yummy recipe😊👍

    Reply
    • swasthi says

      May 26, 2020

      Glad to know!
      You are welcome!

      Reply
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  9. Mini says

    May 16, 2020

    5 stars
    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😊

    Reply
  10. Pankaj Desai says

    May 5, 2020

    5 stars
    Very excellent guidance for Vegitatarean Items. We love to prepare & Eating this kind of variety.

    Reply
    • swasthi says

      May 7, 2020

      Thank you!

      Reply
  11. Rom says

    February 19, 2020

    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

    Reply
    • swasthi says

      February 20, 2020

      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.

      Reply
      • Rom says

        February 20, 2020

        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.

        Reply
        • swasthi says

          February 24, 2020

          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!

          Reply
  12. Jyothi Sogali says

    August 31, 2019

    5 stars
    Murukku came out well. Thank you.,,,,

    Reply
    • swasthi says

      August 31, 2019

      Welcome Jyothi

      Reply
  13. Priya says

    October 24, 2018

    5 stars
    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

    Reply
    • swasthi says

      October 25, 2018

      Welcome priya
      Glad to know they turned out good. Thanks for the comment.

      Reply
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  15. lakshmi says

    January 10, 2018

    5 stars
    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

    Reply
    • swasthi says

      January 11, 2018

      Welcome Lakshmi
      So glad to know they came out good. Enjoy your vacation!
      🙂

      Reply
  16. Treeza says

    December 20, 2017

    5 stars
    Hi Swasti,
    Can i add coconut milk instead of water?
    Could you please suggest?

    Reply
    • swasthi says

      December 21, 2017

      Hi I haven’t tried it. It should work

      Reply
  17. Reshma says

    October 18, 2017

    5 stars
    Best recipe!! Non oily, crispy and tasty chakli’s. Thank you!

    Reply
    • swasthi says

      October 19, 2017

      Welcome Reshma
      Thanks for trying

      Reply
  18. Yvonne says

    October 17, 2017

    4 stars
    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?

    Reply
    • swasthi says

      October 17, 2017

      Hi Yvonne,
      Yes do try this recipe. Use water at room temperature to make the dough. Hope this recipe helps you

      Reply
  19. Swetha Valluri says

    May 26, 2017

    5 stars
    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.

    Reply
    • swasthi says

      May 28, 2017

      Welcome Swetha
      Happy to know they came out good.
      Thanks for the comment
      🙂

      Reply
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  21. Pubudini says

    May 26, 2017

    5 stars
    Excellent service I ‘ll try to makeit soon

    Reply
    • swasthi says

      May 29, 2017

      Thanks

      Reply
  22. Kumari says

    May 11, 2017

    5 stars
    Tried & came out well. Very crunchy & tasty

    Reply
    • swasthi says

      May 16, 2017

      Thanks Kumari

      Reply
  23. Gennelia DCruz says

    December 11, 2016

    5 stars
    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 🙂

    Reply
    • swasthi says

      December 18, 2016

      Adding cheese is something very new. Thanks for the share. Would love to try sometime

      Reply
  24. padma says

    September 1, 2016

    5 stars
    Thanks a lot for this recipe. I made these for krishna jayanti. Everyone loved these.

    Reply
    • swasthi says

      September 1, 2016

      welcome padma
      So glad to know you all liked them. Thanks

      Reply
  25. Roopa says

    June 21, 2016

    4 stars
    Hi Swasthi… very nice blog… and great recipes… will try and share the recipes…

    Reply
    • swasthi says

      June 21, 2016

      Hi Roopa
      Thank you so much. Do try them

      Reply
      • Jayshrre says

        April 10, 2020

        Can I use olive oil in place of butter?

        Reply
        • swasthi says

          April 11, 2020

          Jayshree
          Not sure how olive oil will taste. Just go with regular oil. Heat the oil first and pour

          Reply

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