Butter Murukku (affectionately known as Benne Murukku or Benne Chakli) is the beloved crown jewel of South Indian bakeries and sweet stalls. Unlike traditional urad dal murukku which offers a hard, loud crunch, butter murukku is celebrated for its delicate, crumbly texture that melts on the tongue like a savory butter cookie.
The 3 Secrets to Bakery-Style Melt-in-Mouth Texture
- Roasted Gram Flour (Pottukadalai): Instead of roasted urad dal, butter murukku relies on finely powdered roasted gram (chutney dal). Pottukadalai has low gluten/starch elasticity, giving the snack its signature velvety, crumbly bite.
- Room-Temperature Butter Emulsion: Using soft, pliable butter and thoroughly rubbing it into the dry flour before kneading ensures every starch particle is coated in butter fat, preventing a rock-hard texture.
- Direct Pan Extrusion: Because butter murukku dough is soft and crumbly, it is designed to be pressed directly over hot oil in short 1.5-inch segments through a star nozzle, making it one of the fastest festival snacks to prepare.
Melt-in-Mouth Butter Murukku Recipe: Easy Benne Chakli (Bakery Style)
Ingredients
Method
- Add roasted gram (pottukadalai / chutney dal) into a dry blender and pulse until a powdery flour forms. Sieve through a fine strainer and measure 0.5 cup.
- In a wide mixing bowl, combine 2 cups rice flour, 0.5 cup roasted gram flour, cumin seeds (or ajwain), hing, and salt. Mix thoroughly.
- Add 3 generous tablespoons of soft, room-temperature butter. Thoroughly incorporate the butter into the flour with your fingertips until the mixture resembles fine, moist breadcrumbs.
- Gradually add water in small splashes and knead into a smooth, non-sticky, pliable dough. Butter murukku dough should feel slightly softer than standard thenkuzhal dough.
- Fit your murukku press with the star disc (either a single star nozzle, a 3-star plate, or a 1-slit ribbon plate). Grease the inner cylinder with a drop of oil and load with dough.
- Heat oil in a kadai over medium heat until hot (around 350°F / 175°C).
- Hold the murukku press directly over the hot oil and press gently, allowing 1.5 to 2-inch strands to fall into the oil, snipping with your finger or a knife. Alternatively, press onto greased ladles and slide in.
- Fry on medium flame for 2 to 3 minutes, flipping occasionally with a slotted spoon. Butter murukku fries faster than classic murukku due to the roasted gram content.
- Remove when the sizzle calms down and the murukku turns a delicate pale golden color (do not over-brown, as butter murukku should maintain a light golden hue).
- Drain on kitchen towels, allow to cool completely until brittle and crisp, then store in an airtight container.
Frequently Asked Questions about butter murukku
Why did my butter murukku dissolve or disintegrate in the hot oil?
Disintegrating murukku is caused by adding too much butter to the dough. Excess butter weakens the starch structure, causing the dough to crumble upon hitting hot oil. If this happens, knead 2 to 3 tablespoons of extra rice flour and a sprinkle of water into the remaining dough to restore structure.
What makes butter murukku softer and more melt-in-mouth than regular murukku?
Butter murukku uses roasted gram flour (pottukadalai) instead of urad dal flour, combined with a higher butter proportion. Roasted gram flour produces an ultra-tender, crumbly texture that dissolves on the tongue with zero jaw fatigue.
Can I use salted butter for making butter murukku?
Yes! Salted butter adds delicious savory depth. Simply reduce the added table salt in the recipe from 0.75 tsp to 0.25 tsp to maintain a balanced flavor profile.
Can I press butter murukku directly into hot oil instead of shaping coils?
Yes! Unlike thenkuzhal which requires concentric circular coils, authentic bakery-style butter murukku is pressed directly into hot oil in short random finger-length strips or bite-sized pieces for speedy cooking.