Butter Murukku Recipe

• Add rice flour, gram flour and Bengal gram to a bowl.
• Add some cumin seeds, salt, and asafetida. Add the butter and crumble with the flour using your fingers.
• Add water, knead into a soft dough. Greasethe chakli maker,while using the star shaped mold.
• Divide the dough and place the one part inside the chakli maker. Tighten the lid.
• Press the chakli maker into the oil gently, breaking them into pieces approximately 3-4 inch in size. Fry the chaklis on a medium flame. Flip and continue to fry until golden brown and crispy in texture.
• Remove the extra oil in fried chaklis by placing them on a paper towel.

The portions of dough that you are not frying currently have to be kept covered in a moist cloth so they do not dry up. Also, in the pan, ensure the murukkus are not crowded as it will lead to inconsistent cooking, crisp in the outer layer and not cooked evenly through.

Trivia

The butter murukku recipe originated in South India from where it traveled to the northern parts of the country (where it is called ‘chakli’). The murukku even crossed borders, making its presence felt in Singapore, Malaysia, and Sri Lanka.

It is widely served at housewarming parties and during the Diwali and Pongal festivals.
Different variety of the murukku exist, a special variant from Kerala is sweet in taste, resembling a flower in shape. The latter finds an important place in the traditional cuisine of Kerala.