Butter Murukku

Murukku is a savoury, crunchy snack originating from the Indian subcontinent, popular in southern India. The snack's name derives from the Tamil word for "twisted", which refers to its shape.

 520gm steamed, sieved plain flour

184 gm dry roasted and sieved urad dhal flour

15g coarsely pounded cumin seeds

55g -60g soft butter

1 tsp salt dissolved in 1 cup of water

Take about 550gm of plain flour. Tie in a muslin cloth (thin material) and steam in rapid boiling water for 30mins. While the flour is steaming, let's prepare the urad dhal flour.

Dry roast around 190g of urad dhal until aromatic in medium flame. Once it is light brown off the heat. Leave to cool for about 3 mins. Then powder the dhal in a mixer. Sieve several times to get a fine-textured urad dhal powder/flour. If not then you will have a problem to press it out from the murukku mould. Keep aside the sieved flour. 

Take out the steamed plain flour carefully after 30mins. It will be solid therefore use a fork to break it apart. Take some and powder it in a mixer. It is easier this way as you will safe time. Sieve the flour. Do the same with all the plain flour. Then weigh it to get 520g. In a bowl, mix in the plain flour, 184g of roasted urad dhal flour and mix to together. Add in the cumin seeds and the butter. Mix to get a crumbly texture. I mixed half at the beginning and the other half of the butter later. You can mix all together also. Then slowly pour in the saltwater. I prefer to dissolve the salt in the water before adding. Mix water and knead into a dough. 

Heat about 5 cups of oil. Place in the top part of the murukku mould in the oil while it is heating. This will help the dough to come out easily later on when you press.  I used three small stars murukku plate. Using the murukku mould, press and shape into spiral or coil shapes.

I usually press out the murukku dough onto plastic round glass coasters, however, this time I used plastic bags as I could not find the coasters!! You can use moist thin cloth or foil. Check if the oil is hot enough by dropping a small piece of dough in the oil, if it floats up, then the oil is hot enough. Slowly put in one by one the murukku. In between turn the murukku for even frying. Deep fry until the bubbles subside. This means the murukku is done. Dish out and drain excess oil from the murukku in a kitchen/paper towel. Do the same until all the dough finishes. This murukku is fragile as there is butter in it. You can break into smaller parts. It would be a favourite with children and elderly people. 

Store cooled murukku in an airtight container. 

Note: You can add chilli powder, asafoetida and either sesame seeds  or cumin seeds