butter murukku
Butter Murukku / murukku recipe
Written by Jayashree
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Butter Murukku is a crispy, savoury snack from South India. It is a dry snack that is usually made during festivals as Krishna Janmasthmi and Diwali.

Murukku is one of the snacks which every South Indian can resonate with, festive treats and crunchy munchy snacks. Those who follow my blog regularly, do know that I love making these snack recipes. Earlier, I had put chakli, nippattu and kodbole.

Murukku is a deep fried snack, originally from the state of Tamil Nadu but soon spread to all other states in South India. Murukku means to twist, the snack is deep concentric circles and is usually twisted in shape. Murukku and chakli are two siblings, the difference lies in the ingredients, shape of each spiral, region from which it hails and the method of making. Murukku is usually twisted and coiled and gram flour is usually used in it. The major ingredients of chakli are rice flour and urad dal.

Different varieties of murukku are prepared, I have earlier posted two kinds here, Split gram murukku and Ring Murukku

Butter Murukku or Benne murukku as it is commonly known is yet another varation and a popular one. Gram flour is mixed with rice flour and urad dal along with other spices to a stiff dough, it is then placed in the mould, pressed and deep fried. It tastes good with a cup of hot tea.

Butter Murukku

Let’s get to the making of Butter Murukku


  • 2.5 cup gram flour
  • 2 cup rice flour
  • 1 cup urad dal flour
  • 1/2 cup butter
  • 1 teaspoon cumin powder
  • salt
  • asafoetida
  • pinch of baking soda
  • water
  • oil for frying


  1. Take gram flour, rice flour and urad dal in a bowl.
  2. Add salt, cumin powder, baking soda and asafoetida. Mix well.
  3. Melt butter and put it in it.
  4. Mix well.
  5. Take half the quantity and knead to a stiff dough.
  6. Grease the mould, take a small piece of the dough, put it in the mould and press into concentric circles on a plastic sheet or a plate.
  7. Heat oil in a pan, add a few murukku into it and deep fry.
  8. Remove on a plate with tissue paper. Repeat for the dough. Remember, you had kept aside some mixed flour in the beginning, make it into a dough and repeat the steps.
  9. Store in an air tight jar when cool.

Take a tip:

  1. Deep fry on medium flame, keep turning them in the oil by splashing some oil over them with the ladle.
  2. Fry them until golden in colour, they will be crispy.

Butter Murukku

Butter Murukku is a crunchy savoury snack from South India.

Course dry snack
Cuisine Tamil nadu
Keyword butter murukku, dry snacks, murukku recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Author Jayashree


  • 2.5 cup gram flour2 cup rice flour1 cup urad dal flour1/2 cup butter1 teaspoon cumin powdersalt asafoetidapinch of baking sodawateroil for frying

  • 2 cup rice flour
  • 1 cup urad dal
  • 1/2 cup butter
  • 1 teaspoon cumin powder
  • asafoetida a pinch
  • baking soda a pinch
  • salt
  • 2 tablespoon oil
  • 2 teaspoon oil
  • water
  • oil for frying


  1. Take all the flour in a wide bowl, add salt, asafoetida, cumin powder and mix it

  2. Melt butter and put it in it. Mix it well.

  3. Take only half the quantity of the flour and knead to a stiff dough.

  4. Heat pil in a kadai.

  5. Grease the mould, take a ball of the dough, put it in it and press into concentric circles on a plastic sheet or a plate.

  6. Once the oil is heated, slowly drop a couple of them into it and deep fry. Keep turning them, let them be golden in colour.

  7. Remove in a plate with tissue paper, repeat for the rest of the dough.

butter murukku

If you have liked this post, do leave a comment below. All comments make my day brighter.

If you ever recreate this snack, take a picture and tag me on Instagram @foodiejayashree or on Facebook @evergreendishes, I will be glad to see it and shall share it further.

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  1. Sandhya

    Murukkus are my favorite and yours look so yummy and crispy Jaya!

  2. mayurisjikoni

    Jayashree, I usually make murukku with rice flour only. I like your buttery version where you’ve used besan and urad flour too. Must be really crunchy.


    Jayashree I usually buy the butter murukku basically because I am too lazy to make them. I honestly thought it has a long drawn process. Your recipe makes it easy to make and homemade is better any day. Will see if I can rope in the kiddo. ;D

  4. Sophie

    Every time I do murukku, the shape becomes really bad. This time, I know how I need to do.

  5. Malini

    Murukku is one of my favorite snacks, especially butter murukku. My mom makes it so well as the one over here, It’s so irresistible, I can have 2 to 3 at one shot, even the big ones. Now I am trying to learn this recipe. Sometimes, the shape is a big deal for me. I hope I would make it like you very soon.


Appreciate all your comments.

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Hello and Welcome to my blog! I am Jayashree from India. An enthusiastic blogger, with a zest for life.  I believe in living life to the fullest.

Cooking has been my passion. I have always loved to try new recipes.  Writing has been a feel good factor and extremely  loving it. With these two passions of mine, my culinary blog was born. Read More…


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