Butter Murukku

Author: Maria Jose Martin
A savory Indian snack made with Rice and Gram flour and butter. It's made on festive occasions like Diwali and can be stored for 1-2 weeks.
Print Recipe


  • 1 cup Rice flour I used Appam/Idiyappam flour
  • 2 tbsp Gram (besan) flour
  • 1 tbsp roasted Gram (pottukadala) flour refer notes for substitution
  • 2 tbsp Butter, softened I used salted butter
  • 1 tsp Black sesame seeds/Cumin seeds/Kalonji
  • Salt
  • Oil for deep frying


  • Combine together rice flour, gram flour, roasted gram flour, butter, sesame seeds and salt till it resembles bread crumbs.
  • Add water gradually to make a smooth and slightly stiff dough.
  • Use a star nozzle in Idiyappam/seva mould. Fill the mould with dough.
  • Heat oil in a deep frying pan. Once the oil is hot enough (check notes to see the right temp of oil), press the dough through the mould into the hot oil. You can make it in strips or circular murukku shape. After a few minutes, stir and flip the murukku and cook the other side as well.
  • Drain the murukku on paper towels.


To make Roasted gram flour - grind 2-3 tbsp of pottukadala in a mixer to fine powder. Seive and use. If you are out of pottukadala, use 3 tbsp of besan instead of 2 and continue with the recipe.
The dough should not be crumbly or too stiff. If it's crumbly, it will not hold the shape and it's too stiff, it may not pass through the presser. 
To check the temp of oil - drop a small piece of dough to the oil. If it comes up steadily, oil is ready. If it stays at the bottom, oil is not hot enough. Make sure you heat the oil at medium - high and once it's hot enough, fry murukku at medium heat. 
Make sure you dont overcrowd the pan while frying, it will bring down the temp of oil.