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+ servings

Butter Murukku in Air Fryer




  • 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


  • 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


  • 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