Butter Murukku Recipe | Butter Chakli Recipe

As Janmashtami is around the corner, today I am sharing the famous butter chakli recipe. How many of you like the butter murukku sold in Grand Sweets or Adyar Anandha Bhavan? It’s loved by everyone is the answer. If you follow the correct measurements given below, this butter murukku recipe, it’s a foolproof recipe even for beginners in the kitchen. As Lord Krishna is fond of butter, try this on the day of Gokulashtami which falls on 14/8/2017- Monday and get the blessings of little Krishna.

Check out my other Janmashtami recipes…..

• Aval Payasam
• Aval Kesari
• Maida Murukku
• Nei Appam
• Palkova
• Homemade Ghee
• Homemade Butter
• Milk Kheer
• Wheat flour Appam

Butter Murukku Recipe

Butter Murukku Recipe | Butter Chakli Recipe

Priya Santhamohan

This Butter Murukku recipe is apt for all the festive like Janmashtami, Diwali etc. Butter Chakli recipe is a simple snack that can be prepared with an ease.

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Diwali Recipes, Snack

Cuisine Indian

Servings 2 Cups

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

• 1 Cup Rice Flour
• 2 tbsp Besan Flour
• 1.5 tbsp Fried Gram Flour / Pottukadalai Mavu
• 1 tsp Jeera/Sesame Seeds
• 1/4 tsp Hing
• 2 tsp Butter Link for Homemade Butter
• Salt As Required
• Water As Required
• Oil For Deep Frying

Instructions

 

• Add fried gram in a mixer and grind it to a smooth powder.
• Then measure all the ingredients and keep everything ready.
• In a pan dry roast besan flour in low flame for 1 minute, till the raw smell leaves. Take a sieve and add rice flour.
• Then add roasted besan flour, fried gram flour and sieve everything.
• In a wide bowl, add all the 3 sieved flour, jeera, hing and butter.
• Then add salt and mix well by adding water little by little.
• Knead it into a soft pilable dough. The dough should not be dry, slightly sticky so it will be easy to press. Grease the chakli press with oil, take a portion of dough and stuff into the press (use star achu /nozzle). Keep the remaining dough covered with a damp wet cloth to avoid drying.
• Heat oil in a kadai, check the oil temperature by dropping a small portion of dough, if it raises the oil temperature is perfect. Hold the chakli press, over the oil and press it gently and the murukku falls automatically. Don't overcrowd the oil, fry in batches only. Once half cooked turn to the other side. Adjust flame accordingly.
• Keep on turning till it turns golden brown and shhhhh sound in the oil ceases. Drain it in kitchen towel. Do the same with the remaining dough.

  Enjoy this butter murukku with hot filter coffee.

Notes

Tips for Butter Murukku Recipe

1. Roasting besan flour is optional, but it adds a nice flavour to the butter murukku recipe.
2. Sieving all the flour yields soft and smooth dough.
3. Don't skip fried gram flour, as it gives soft and melts in mouth chakli.
4. Jeera can be replaced with white/black sesame seeds for this butter chakli recipe.
5. Dough consistency:
a. If the dough is too moist, chakli cannot be shaped. Add 2 tsp of rice flour to shape it.
b. If the dough is too dry, long thread-like murukku cannot be got. Drizzle very little water and knead again.
c. If the murukku is hard or dense, add 1 tsp of butter.
6. Don't add butter more than mentioned, else the murukku dissolves in the oil.
7. Grease the chakli press with little oil before stuffing the dough, so it will be easy to press.
8. If preparing in large quantity, just double the ingredients and prepare the dough in batches.
9. Don't give resting time for the dough otherwise it changes in colour while frying.
10. Always cool the benne chakli completely before storing in an airtight container.

Keyword Butter Chakli Recipe, Butter Murukku Recipe

Butter Chakli Recipe

Method for Butter Murukku Recipe

1. Add fried gram in a mixer and grind it to a smooth powder.

2. Then measure all the ingredients and keep everything ready.

3. In a pan dry roast besan flour in low flame for 1 minute, till the raw smell leaves. Take a sieve and add rice flour.

4. Then add roasted besan flour, fried gram flour and sieve everything.
5. In a wide bowl, add all the 3 sieved flour, jeera, hing and butter.

6. Then add salt and mix well by adding water little by little.

7. Knead it into a soft pilable dough. The dough should not be dry, slightly sticky so it will be easy to press. Grease the chakli press with oil, take a portion of dough and stuff into the press (use star achu /nozzle). Keep the remaining dough covered with a damp wet cloth to avoid drying.

8. Heat oil in a kadai, check the oil temperature by dropping a small portion of dough if it raises the oil temperature is perfect. Hold the chakli press, over the oil and press it gently and the murukku falls automatically. Don’t overcrowd the oil, fry in batches only. Once half cooked turn to the other side. Adjust flame accordingly.

9. Keep on turning till it turns golden brown and shhhhh sound in the oil ceases. Drain it in a kitchen towel. Do the same with the remaining dough.

Enjoy this butter murukku with hot filter coffee.

Butter Murukku Recipe