Butter Murukku

Butter Murukku

பட்டர் முறுக்கு

Ingredients:

Rice flour ( அரிசி மாவு) - 4 cups

Urad dhal ( உளுந்தம் பருப்பு) - 1 cup

Butter ( வெண்ணெய்)  - 3 tbsp 

White Sesame seed ( வெள்ளை எள்) - 3tsp

Salt to taste ( தேவைக்கேற்ற உப்பு )

Oil for frying ( பொரிப்பதற்கு எண்ணெய்) 

Steps:

Wash and soak the urad dhal for 30 minutes. Boil in a pressure cooker with sufficient water. Mash and make it a smooth paste. If it could not be done with a flat ladle, run through the blender. 

From the top left corner, 1 cup urad dhal soaked in water, swells up.
Boiled and mashed to a fine paste without any lumps.

Melt butter on medium flame and pour over the mixture.  

Mix rice flour, mashed urad dhal paste, salt and sesame seeds. 

Mix well and make a smooth dough by adding little water at a time. 

Fill the dough in the murukku maker and press on to the hot oil directly.
Keep the flame in medium level. Turn carefully and let it cook on both sides uniformly. 

As the bubble ceases, remove from oil, drain on kitchen towel.
Once cool, store in an airtight container. Crispy, tasty butter murukku is ready for a crunchy bite at any time of the day. 

My Notes:

My husband's first preference in savouries is murukku. This Indian snack is irresistible for anyone that makes one reach out for the jar again and again. My younger sister shared this easy method last month. So I was thinking of making since I heard the easy way to prepare urad dhal. But just then only I had made murukku. 

It was in my mind to try the new recipe and when Hari Raya / Ramzan was approaching, I decided to prepare this and share with my friend Razeeda and my elder son' friend who celebrates his first Ramzan after marriage. 

So here you go, Gayathry, with the easy recipe. Try and let me know.

In the original murukku recipe, urad dhal has to be carefully roasted until aromatic without burning it brown. The intensity of flame has to be right and one has stir continuously. Neither under do nor overdo, you have to roast it to perfection. Then comes the step to make it a fine powder by grinding and sieving at least three times. So this sounded simple and easy. Soak, boil and mash. Rice flour is also readymade not made from whole rice. Simplified the process but no compromise on the taste. 

I can guarantee you that the murukku turns out very well. crispy, yummy and nice yellow colour. 

For the flavour, either sesame seeds or cumin seeds are used.