
Butter Murukku
A beloved Deepavali snack, Butter Muruku brings together the irresistible crunch of tradition with the indulgent flavor of butter. Light, crispy, and aromatic, it’s a festive treat that’s perfect for sharing with family and friends during the celebration.
Ingredients
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2 cups
Rice flour
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2 tbsp.
Fried gram flour (Pottukadalai or putnalu powder)
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3 tbsp.
Besan (gram flour)
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1 1/2 tbsp.
SCS Unsalted Butter (room temp)
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1/3 to 1/2 tbsp.
Salt (to taste)
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1 pinch
Hing
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3/4 tsp.
Cumin or sesame seeds
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Oil for frying
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Water as needed (room temp)
Directions
Preparation
- Powder 2 to 3 tbsp fried gram in a mixer/ grinder jar
- Measure 2 tbsp flour and set aside.
- Grease the Murukku maker and set aside.
- Mix rice flour, fried gram flour, besan, salt, hing, cumin and SCS Unsalted Butter. Make sure the butter incorporates well and evenly with the flour. Set aside.
- Heat oil on a medium flame for deep frying. While oil heats up knead the dough.
Making the dough
- Pour water little by little as needed and mix to form a smooth crack-free dough.
- Divide dough into 3 parts.
- Fill the mould with one of the parts. Keep the rest of the dough covered with a moist cloth.
- Check if the oil is hot by testing. To test, add a small flat piece of dough to the hot oil. If the dough raises, the oil is hot enough to fry.
Making the Murukku
- Press Murukku maker over the hot oil gently to release the dough. You can also press them on a clean damp cloth / butter paper and gently lift them and drop in hot oil.
- Do not crowd the pan as the Murukku needs enough space to fry. Do not disturb them for a minute otherwise they will break as the dough is light.
- After a minute, stir often to fry evenly. When they turn golden, drain them on kitchen towel. Repeat until dough finishes.
- Cool and store in an airtight jar.

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- Block Butter – Unsalted 227G