Butter Murukku Recipe | White Chakli – Butter Chakli | Benne Chakli with detailed photo and video recipe. Basically, a simple and easy deep-fried snack made especially during festivals like Diwali, Ganesh Chaturthi, and Krishna Janmashtami. It is known for its butter-like texture and more importantly white in color making it an interesting snack. Compared to other traditional chaklis, it is soft and tender in nature.
Butter Murukku Recipe | White Chakli – Butter Chakli | Benne Chakli with step-by-step photo and video recipe. Murukku is a crunchy and savory indian snack prepared especially during festival seasons. The main ingredient for murukku is rice flour which is typically combined with besan or urad dal flour. However, to make it more soft and tasty, butter is added while mixing; hence, the name butter murukku is derived.
I have always been an enthusiastic person when it comes to celebrating indian festivals. Especially, I wait for those festivals celebrated with snacks and sweets recipes. The butter murukku or butter chakli recipe is one such which is prepared in most of the festival. Moreover, I have always been a big fan of snack recipes rather than sweet recipes prepared during festivals. Perhaps, I developed a taste for snack recipes from my father who also happens to be an ardent snack recipe follower. However, he does not like to have a soft murukku, and he adds butter in small quantities. Whereas I add a generous amount of butter making it a perfect festival snack for all age groups.
Also, I would like to add some tips and tricks for a crunchy and tasty Butter Murukku Recipe. Firstly, to make it more soft and tender, you may add 2 tbsp of grounded channa dal. This would also make it murukku more crunchy. Secondly, add asafoetida while preparing the dough to make it more digestible. This is not mandatory, but adding it makes it more digestible. Furthermore, once the dough is prepared, prepare the chakli immediately. Otherwise, the murukku would be hard and brittle. Lastly, always use fresh oil to deep fry chaklis. This would ensure murukku to be fresh for a minimum of 2 weeks. In addition, store these in air-tight containers for longer shelf life.
Finally, I request you to check my other Indian Snack Recipes Collection with this post of Butter Murukku Recipe. Particularly, the instant chakli recipe, spicy Shankarpali recipe, veg spring rolls recipe, and Mirchi Bajji recipe. Also, do visit my other deep-fried recipe collection. Especially, Palak Pakoda, veg cutlet, kachori, samosa, Medu vada, and Goli Baje Recipes. Some more recipe collections like,
About Butter Murukku
It is a simple and easy 3-ingredient deep-fried snack recipe known for its tender and soft texture compared to other traditional chakli recipes. In other words, Butter Murukku or Butter Chakli is made with rice flour, urad dal flour, and a generous amount of butter. It is mainly prepared during the festival seasons and served mainly with other sweets to balance the flavors or taste combination.
The recipe for Butter Murukku is very simple, but it can be made in many different ways. The most common way is to make it with rice flour and urad dal flour with butter as a topping. It is also made with a combination of rice flour and roasted channa dal flour. This makes it more tender and can crumble so the former is more preferred. In addition, the other common way is to add red chili powder to make red or orange-colored chakli recipes.
Video Recipe:
Recipe Card for Butter Murukku:
Butter Murukku Recipe | White Chakli - Butter Chakli
Ingredients
- 3 cup rice flour
- ¾ cup urad dal flour
- 2 tbsp sesame
- pinch hing
- 1 tsp salt
- 3 tbsp butter, softened
- water, for kneading
- oil, for frying
Instructions
- Firstly, in a large bowl take 3 cup rice flour, ¾ cup urad dal flour, 2 tbsp sesame, pinch hing, and 1 tsp salt.
- Mix well making sure everything is well combined.
- Add 3 tbsp butter and mix well. Crumble and mix making sure the flour is moist.
- Add water slowly and start to knead the dough.
- Knead to smooth and soft dough adding water as required.
- Now take the star mold and fix it to the chakli maker.
- Grease the chakli maker with some oil. This prevents the dough from sticking to the mold.
- Furthermore, make a cylindrical shape out of dough and place the dough inside the maker.
- Tighten the lid and start preparing chaklis.
- Press the chakli onto hot oil, keeping the flame on medium.
- Flip the murukku and fry on medium flame till they turn crispy from both sides.
- Furthermore, drain over a paper towel to remove excess oil.
- Finally, once cooled enjoy Instant Butter Chakli or store in an airtight container for 2 weeks.
Nutrition
How To Make Butter Murukku with step-by-step photos:
- Firstly, in a large bowl take 3 cup rice flour, ¾ cup urad dal flour, 2 tbsp sesame, pinch hing, and 1 tsp salt.
- Mix well making sure everything is well combined.
- Add 3 tbsp butter and mix well. Crumble and mix making sure the flour is moist.
-
Add water slowly and start to knead the dough.
-
Knead to smooth and soft dough adding water as required.
-
Now take the star mold and fix it to the chakli maker.
-
Grease the chakli maker with some oil. This prevents the dough from sticking to the mold.
-
Furthermore, make a cylindrical shape out of dough and place the dough inside the maker.
-
Tighten the lid and start preparing chaklis.
- Press the chakli onto hot oil, keeping the flame on medium.
-
Flip the murukku and fry on medium flame till they turn crispy from both sides.
-
Furthermore, drain over a paper towel to remove excess oil.
-
Finally, once cooled enjoy Instant Butter Chakli or store in an airtight container for 2 weeks.
Notes:
- firstly, make sure to add a generous amount of butter, as it makes the chakli soft and crispy.
- Also, do not overcrowd the murukku while frying, as it will not fry uniformly.
- Additionally, you can replace sesame with jeera or black sesame for variation in flavor.
- Finally, the Butter Chakli Recipe stays good for 2 weeks when stored in an airtight container.
hi .. tried this recipe yesterday
. taste was very good. it was crispy immediately after frying. but it became very soft the next day even if I keep in air tight container. what to do now?
have you fried on low to medium flame?? else chakli will remain raw from inside and turns soggy.
Tried all ur savory recipes, it turned out soo crispy and tasty. Thanks for the wonderful recipes.
Hi… I tried it and became very tasty… Plz post the recipe of schezwan sticks recipe…
Thanks a lot 🙂 yes,..will share soon 🙂
Soft n crispy. .kids loved it. .thanks for the recipe
Thanks a lot 🙂
Tried this and it turned out awesome.thank you for the recipie.
Thanks a lot 🙂
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