Butter Murukku | Venna murukulu | Crunchy Andhra Snack | How to Make Crunchy Andhra Snacks

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Tasty Butter Murukus are an all time favourite irrespective of hunger. One consumes more the crispier they are and melt in the mouth.

These Murukus are commonly made in Southern India but there are small variations. Tamilians add Bengal gram flour along with Rice flour. But I am making it only with Rice flour as the Telugus do.

Generally, Murukus are made only with Rice flour and a little quantity of Bengal gram and little Butter. But here we use more Butter, less chilli. Flavour of Carom seeds dominates and the Murukus remain crispy and white.

Please follow the tips to get perfect Murukus.

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Tips

Rice Flour :

1.Make sure that the Rice flour is smooth and free from lumps.Strain it with a strainer, if brought from market or home made.

Butter:

1.I used homemade butter taken out from Curds. It tastes better than the Butter sold in the market.Use white Butter available in the market, if it is not possible to make at home.

Approximately, 80-100 grams Butter is required for 1/2 Kg Flour. If you use more than this, the Murukus may break once you put in the oil.

Chilli powder:

Carom Seeds are used for spice in place of Chilli powder.
Green Chillies ground with a little water and strained in a cloth can be used while mixing the dough to make them remain white.
If you are not particular about the color, then you can use it as it is.

Water:

1.The texture of the muruku depends entirely on the mixing of the dough.

2.Dough should be kneaded slowly using little water.It should be too soft or too hard.

Frying:

1.Murukus should be fried only in properly heated Oil. Fry on a medium flame till the bubbles disappear.

If they are fried on a high flame,they will turn golden brown quickly but remain uncooked from inside.So cook patiently on a medium flame.
You can refry the Murukus in hot oil if you find them soft and not crispy.