Butter Murukku is a popular South Indian snack made with rice flour, chickpea flour, butter, and spices. It is a deep-fried snack that is shaped into spiral forms.
Butter murukku is a delicious and addictive snack that is perfect for parties or as a snack to enjoy with coffee or tea. It is also an integral part of festivals like Diwali and Janmashtami.
Butter murukku, also called benne murukku, is a famous South Indian savory snack that is often made during festivals such as Diwali, Ganesh Chaturthi, and Krishna Janmashtami.
The word "murukku" comes from the Tamil word "muruku," which means "twisted." This refers to the shape of the snack, which is made by pressing dough through a special mold that creates a spiral shape.
Butter murukku is a delicious and addictive snack that is perfect for parties or as a snack to enjoy with filter coffee or masala tea. It is also a relatively easy snack to make, so you can easily try it at home. It stays fresh for up to two weeks when stored in an air-tight container.
Why you will love this recipe?
- Crispy texture: This
air fryerbutter murukku has a crispy texture with a melt-in-mouth interior.
- Convenience: Air frying eliminates the need to monitor the frying process constantly. Once you set the temperature and time, you can leave the
air fryerto do its job.
- Long shelf-life: Butter murukku has a good shelf life. When stored properly, butter murukku can stay fresh and maintain its quality for up to 2 weeks.
Rice flour: This is the main ingredient to make the murukku.
Roasted Bengal gram: (Hurigadle/puthani) Roasted split chickpea is a common ingredient used in South Indian cooking. In this recipe, it is ground into a fine powder. You can easily find roasted chickpeas in Indian grocery stores or online stores like Amazon. If you are unable to source it, replace it with besan.
Besan (gram flour/chickpea flour): Both roasted Bengal gram and besan are added in equal quantities.
See the recipe card for full information on ingredients and quantities.
Step 1: Grind roasted chana dal or Bengal gram into a fine powder (image 1).
Step 2: In a large bowl, combine rice flour, ground chana dal, and besan. Add turmeric powder, chili powder, hing, salt, and sesame seeds (image 2).
Step 3: Add butter and rub with your fingers (images 3 and 4).
Step 4: Add water to it gradually. Knead it into a soft but stiff dough (images 5 and 6).
Step 5: Put the star plate on the chakli press. Shape it into a cylinder and put it into the chakli press (images 7 and 8).
Step 6: Close the press tightly. Slowly press the dough onto the
Step 7: Air fry for 6-8 minutes at 350 F (180 C). Crispy murukku is ready (images 11 and 12).
It is important to note that each brand of
Make sure the roasted Bengal gram is ground into a fine powder. If roasted Bengal gram is not available, you may replace it with besan.
It is important to make the dough stiff. Since this murukku is not deep-fried, the dough has to be stiffer than the regular murukku dough. A stiff dough will give a crispy murukku.
Make sure the dough is stiff but soft enough to be pressed easily from the chakli press. A very soft dough will make the murukku soggy.
More Diwali recipes
- Mohanthal (Traditional Gujarati Recipe)
- Milk Barfi (Milk Powder Burfi) - 15 minutes
- Spicy Shankarpali Recipe (Namakpara)
- Sweet Shankarpali Recipe (Shakarpara)
- Butter Murukku in Air Fryer
- Mom's Besan Ladoo (Besan Laddu Recipe + Video)
- Roasted Masala Nuts in Air Fryer (Sweet and spicy)
- Nankhatai Recipe (Eggless Indian Cookies)
There are a few reasons why the murukku might not be crispy. One possibility is that the dough was too wet. If the dough is too wet, the murukku will not be able to hold its shape and will become soft and chewy. Another possibility is that the oil was not hot enough when you fried the murukku. If the oil is not hot enough, the murukku will not cook evenly and will become soft. To make sure that your murukku is crispy, make sure that the dough is not too wet and that the oil is hot enough when you fry it.
Yes, you can substitute butter with ghee or oil in the butter murukku recipe. Ghee can provide a rich and aromatic flavor to the murukku. Alternatively, you can use any neutral oil, like sunflower oil, which will still contribute to the texture and help bind the dough. Heat the oil in a small pan and then add it to the dough.
Proper storage is key to preserving the freshness and quality of butter murukku. To achieve this, store it in an airtight container in a cool, dry place, away from direct sunlight and humidity. Ensure the container is tightly sealed to maintain its freshness. If the murukku loses its crispness over time, simply re-crisp it by placing it in an
A chakli press, also known as a murukku press or chakli maker, is a kitchen tool used to make several Indian snacks. It consists of a cylindrical barrel with a handle and a nozzle at one end. It has a series of interchangeable disks, or jalis that create different patterns in the chakli. The barrel is filled with the chakli dough, and when the handle is pressed, the dough is forced through the nozzle, shaping it into the desired shape. The dough is then deep-fried until it becomes crispy and golden brown. Chakli presses are convenient tools for making many varieties of snacks at home. They are commonly used to make murukku, chakli, sev, ribbon pakora, ghatiya, etc.
If you tried this Air Fryer Butter Murukku Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Butter Murukku (Air Fryer)
- Grind roasted Bengal gram into a fine powder.
- In a large bowl, combine rice flour, ground roasted Bengal gram, and besan. Add turmeric powder, chili powder, hing, salt, and sesame seeds. Mix well
- Add butter and rub it into the flour with your fingers. Crumble the butter and flour for 2 minutes.
- Slowly add water and knead it to a soft and stiff dough.
- Fix the chakli press or extruder with the star plate. Shape the dough into a cylinder and put it into the chakli press.
- Slowly press the dough onto the air fryer basket.
- Air fry for 6-8 minutes at 350 F (180 C), flipping once after 3-4 minutes.
- Cool completely and store in air-tight container.