- vegetable oil
- 1-2 tbsp butter
- salt to taste
- a pinch of asafoetida
- 1 tsp cumin seeds
- 2 tbsp bengal gram — roasted
- ½ cup gram flour
- 2 cups rice flour
How to make Butter Murukku Recipe
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.
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.