Butter Murukku
Crisp, melt-in-mouth spirals
- Prep
- 20 min
- Cook
- 25 min
- Serves
- 6
- Difficulty
- Medium
A festival favourite. These rice-flour spirals are made with butter and roasted gram flour, then fried to a delicate crunch. Diwali is never complete without a tin of these.
Method
- 1
Mix the flours, butter, sesame, cumin, asafoetida and salt.
- 2
Add water little by little to a smooth, pliable dough.
- 3
Fill a murukku press with the star plate and squeeze spirals onto a ladle.
- 4
Slide into medium-hot oil and fry until the bubbling stops and they're golden.
- 5
Drain and cool completely before storing in an airtight tin.
Tips & notes
- Too much butter makes the murukku break in the oil, so stick to the measure.
- Oil that's too hot browns the outside while the inside stays raw.