Butter murukku in air fryer step-by-step recipe with video and photos.
Jump to:
About this recipe
Murukku or chakli is a famous south Indian savoury snack made with rice flour or urad dal and besan (gram flour). It is named so because of its twisted shape. Traditionally, they are deep-fried but here, I am making them in an air fryer.
Murukku is not just only a common teatime snack, it is also made during festivals like Janmashtami and Deepavali or Diwali too. They are very easy to make and stays fresh for up to two weeks when stored in an air-tight container.
My version of butter murukku (or benne murukku) is made with rice flour, roasted Bengal gram (hurigadle/puthani), besan (gram flour/chickpea flour), butter, and spices. If roasted Bengal gram is not available, you can replace it with an equal quantity of besan. The flavours of murukku can be altered as per your preference. You may skip the chilli powder for a milder version of murukku. You may replace sesame seeds with cumin seeds or carom seeds as per your preference. Read on for ingredients, step-by-step instructions, and tips to make perfect butter murukku in air fryer.
Ingredients
Rice flour: This is the main ingredient to make the murukku.
Roasted Bengal gram: (Hurigadle/puthani) This is ground into a fine powder.
Besan: Both roasted Bengal gram and besan are added in equal quantities.
Spices: I use turmeric powder, chilli powder, and hing (asafoetida).
Sesame seeds: This adds nuttiness to the murukku. You may replace it with cumin seeds as well.
Tips to make perfect butter murukku
It is important to note that each brand of air fryer takes different times to cook. Keep an eye after around 5 or 6 minutes to make sure the murukku does not burn.
Make sure the roasted Bengal gram is ground into a fine powder. If roasted Bengal gram is not available, you may replace it with besan.
It is important to make the dough stiff. Since this murukku is not deep-fried, the dough has to be stiffer than the regular murukku dough. A stiff dough will give a crispy murukku.
Make sure the dough is stiff but soft enough to be pressed easily from the chakli press. A very soft dough will make the murukku soggy.
Make sure the murukku has cooled completely before storing. Store murukku in an air-tight container at room temperature.
Click here for more Diwali sweet and savoury recipes.
Bonus
This version of butter murukku is:
- gluten-free
- guilt-free as it is not deep-fried
- has the right texture and crispiness (just like the deep-fried version)
Step by step instructions
1. Grind roasted Bengal gram into a fine powder
2. In a large bowl, combine rice flour, ground roasted Bengal gram, and besan
3. Add turmeric powder, chilli powder, hing, salt, and sesame seeds. Mix well
4. Add butter and rub with your fingers
5. Slowly add water and knead it into a soft but stiff dough
6. Shape it into a cylinder and put it into the chakli press
7. Slowly press the dough onto the air fryer basket
8. Air fry for 6-8 minutes at 180℃
9. Crispy murukku is ready
Recipe card
Butter Murukku in Air Fryer
Ingredients
- 1 cup rice flour
- ¼ cup roasted Bengal gram (hurigadle/puthani) see notes
- ¼ cup besan (gram flour/chickpea flour)
- 1 teaspoon asafoetida (hing)
- ½ teaspoon turmeric powder
- 1 teaspoon chilli powder or as per taste
- 1 tablespoon sesame seeds
- ¼ cup butter at room temperature
- Salt to taste
Instructions
- Grind roasted Bengal gram into a fine powder
- In a large bowl, combine rice flour, ground roasted Bengal gram, and besan
- Add turmeric powder, chilli powder, hing, salt, and sesame seeds. Mix well
- Add butter and rub with your fingers
- Slowly add water and knead it to a soft and stiff dough
- Fix the chakli press or extruder with the star plate. Shape the dough into a cylinder and put it into the chakli press
- Slowly press the dough on to the air fryer basket
- Air fry for 6-8 minutes at 180℃, flipping once after 3-4 minutes
- Cool completely and store in air-tight container
Video
Notes
- If roasted Bengal gram is not available, you can replace it with equal quantity of besan
- Make sure the roasted Bengal gram is ground into a fine powder
- Make sure the dough is stiff but soft enough to be pressed easily from the chakli press. A soft dough will make the murukku soggy
- You may skip the chilli powder for a milder version of murukku
- You may replace sesame seeds with cumin seeds or carom seeds as per your preference
- The time taken for the murukku to cook varies with the air fryer brand. Keep an eye after 5 minutes to see if it is done
Click here to watch butter murukku web story.
Leave a Reply