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.
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
Butter murukku recipe | How to prepare easy butter murukku | Benne chakli
Ingredients (1 cup = 240ml )
- 2 cups rice flour (refer notes)
- 2 to 3 tbsp fried gram or pottukadalai or putnalu powder (refer notes)
- ¼ cup besan or gram flour or chickpea flour
- 1 ½ tbsp soft butter at room temperature (unsalted)
- 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
How to make the recipe
Preparation
- Measure and keep all the ingredients ready. Powder 2 to 3 tbsp fried gram in a mixer jar. Measure 2 to 3 tbsp and set aside. 3 tbsp will make them very light.
- 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.
NUTRITION
Notes
3 tbsps fried gram flour yields very 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. You can use 3 tbsps of the powder for a very light murukku. 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.
Shanthini says
Mam could you please give measurement for 1kg butter murukku so that I can prepare for Diwali?
swasthi says
Hi Shanthini,
I will try to update the post with details for 1 kg murukku.
Jyothi Sogali says
Murukku came out well. Thank you.,,,,
swasthi says
Welcome Jyothi
Smitha S says
what does fried gram mean? Do I have to fry the gram before grinding it?
swasthi says
Hi Smitha
Fried gram is pottukadalai or bhuna chana or chutney dal
Priya says
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
swasthi says
Welcome priya
Glad to know they turned out good. Thanks for the comment.
Vanan says
Hello,
I’m curious. My mum adds slightly toasted urad dhal flour instead of channa flour. I wonder if that will make the murukku light and crispy. What do you think?
swasthi says
Hi Vanan
yes you can add urad dal flour. I have the recipe here – South Indian murukku. Yes urad dal will make the murukku light but the texture and taste of butter murukku is totally different. These will be more light.
lakshmi says
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
swasthi says
Welcome Lakshmi
So glad to know they came out good. Enjoy your vacation!
🙂
Treeza says
Hi Swasti,
Can i add coconut milk instead of water?
Could you please suggest?
swasthi says
Hi I haven’t tried it. It should work
Reshma says
Best recipe!! Non oily, crispy and tasty chakli’s. Thank you!
swasthi says
Welcome Reshma
Thanks for trying
Yvonne says
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?
swasthi says
Hi Yvonne,
Yes do try this recipe. Use water at room temperature to make the dough. Hope this recipe helps you
Swetha Valluri says
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.
swasthi says
Welcome Swetha
Happy to know they came out good.
Thanks for the comment
🙂
Pubudini says
Excellent service I ‘ll try to makeit soon
swasthi says
Thanks
Kumari says
Tried & came out well. Very crunchy & tasty
swasthi says
Thanks Kumari
Gennelia DCruz says
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 🙂
swasthi says
Adding cheese is something very new. Thanks for the share. Would love to try sometime
Prabha .AN says
Thanks,easy recipes.
Nelusha Chetika says
Wow ??? super foods
Thanks all these of you?????????
swasthi says
welcome
Blessing says
Wow that was tantalising and mouth watering
padma says
Thanks a lot for this recipe. I made these for krishna jayanti. Everyone loved these.
swasthi says
welcome padma
So glad to know you all liked them. Thanks
Roopa says
Hi Swasthi… very nice blog… and great recipes… will try and share the recipes…
swasthi says
Hi Roopa
Thank you so much. Do try them