Butter murukku recipe, how to make butter murukku recipe (2024)

FAQs

What is butter murukku made of? ›

Rice flour, roasted chana dal flour and gram flour (besan) are the key ingredients in this Butter Chakli recipe. Besides these, there are the usual spices like cumin seeds and asafoetida in it. And obviously a decent quantity of butter, since the name only suggests that.

Murukku is typically made from rice and Vigna mungo "black gram" flour. The flours are mixed with water, salt, chili powder, asafoetida and either sesame seeds or cumin seeds. The mix is kneaded into a dough, which is shaped into spiral or coil shapes either by hand or extruded using a mould.

If too dry, then murukku will break while making them. This means there is too little fluid in the dough and this makes it difficult to pipe the murukku. The texture of the fried murukku will also be hard. Just add a tablespoon of water at a time and knead till you get a smooth dough.

If the murukku is oily or breaks while frying, you have added more than 1 tablespoon of oil. Add 1 to 2 tablespoons of rice flour, at a time, to the remaining dough, and knead again. If murukku tastes hard after frying, there is less fat in the dough. Add 1 to 2 teaspoons hot oil to the dough and knead again.

One cup Butter Murukku gives 393 calories. Out of which carbohydrates comprise 150 calories, proteins account for 17 calories and remaining calories come from fat which is 223 calories. One cup Butter Murukkuprovides about 19.6 percent of the total daily calorie requirement of a standard adult diet of 2,000 calories.

It allows for steam and carbon dioxide to be trapped in the batter as it is bakes, which causes your cake to rise. The butter also helps to create a light and tender texture in cake batter.

If the proportion of urad dal flour is high,murukku becomes little soft. While mixing dough,add hot oil to the dough. This will impart nice crispy texture. Adding too much of butter to the murukku dough will result in disintegration when fried in oil.

The word Murukku is traditionally a Tamil word meaning 'twisted. ' Hence, making it obvious that the shape this snack is round and spirally twisted.

Kambu murukku with besan is a tasty and nutritious snack option for diabetics. It is made from a mix of kambu flour and besan and is a great source of fibre and protein.

Chakli is typically made from flours of rice, Bengal gram (brown chickpea) and black gram (urad daal). It has several variations, depending on the types and proportion of flours used. Murukku, a similar snack typically made without Bengal gram flour, is also sometimes called "chakli".

How long does murukku last? ›

However, chaklis tend to have the addition of gram flour in addition to urad dal and rice flour whereas typical murukku recipes don't call for gram flour. How long will the murukkus last? Once murukkus are cooled, store murukkus in an airtight container for up to 2 months.

If your pie dough breaks and crumbles when you try to roll it out, it's probably too dry. ... Just sprinkle some cold water over the dough with your fingers and work it in—gently! —until the dough comes together. If your dough gets too warm, send it back into the fridge to chill out.

There are varieties of murukku made. They are circular coils, which are deep fried until golden brown in color. They are high in cholesterol which leads to obesity and heart problem. Nutrition Facts: 1 piece Murukku contains 78 calories, 4 gm fat, 9 mg cholesterol, 10 gm carbohydrates and 2 gm protein.

Murukku is a deep fried crisp snack made with rice flour and gram flour. These are eaten all-round the year and certainly made during festivals. Butter murukku is a lighter version of the traditional murukku or chakli. These are very light, crunchy and have an addictive flavor of butter.

Refined Flour, Groundnut Oil, Refined Palmolien Oil, Cinnamon Powder, Ginger, Garlic, Green chilly, Bengal Gram, Red Chilly Powder, Fennel Seeds, Sesame Seed, Idolized Salt, Rice Flour, Dry Coconut, Sugar, Garam Masala, Coriander Powder, Citric Acid, Butter.