Butter Murukku Recipe - Butter Chakli Recipe

With extensive photo and video recipes for butter murukku, butter chakli, and benne chakli. Basically, a deep-fried snack meal used for festivals like as Diwali, Ganesh Chaturthi, and Krishna Janmashtami. 

With step-by-step photos and video instructions, make butter murukku, butter chakli, or benne chakli. Murukku is a savoury and crispy Indian delicacy that is popular during festival seasons. Rice flour is the major component of murukku, which is usually blended with besan or urad dal flour. However, butter is added during the mixing process to make it more soft and delectable, hence the name butter murukku.

In addition, I'd like to provide some tips and tactics for making a crispy and delicious murukku dish. To begin, add 2 tbsp of roasted channa dal powder to the murukku dough. Murukku will be crispy and soft as a result of this. second, add asafoetida to the dough as it's being made to make it more digestible. Moreover, as soon as the dough is ready, start making the chakli. Otherwise, the murukku would be brittle and hard. Finally, while deep frying chaklis, always use fresh oil. This will keep the murukku fresh for at least two weeks. 

Also, take ideas from our previous blog on: Soru Chakli - Shoru Chakli Pitha on Poush Sankranti

Finally, I encourage you to look at my other Indian snack dishes. Recipes for quick chakli, spicy shankarpali, veg spring rolls, and mirchi bajji, in particular.  Also, have a look at my other deep-fried dishes. Palak pakoda, veg cutlet, kachori, samosa, medu vada, and goli baje are some of the most popular recipes. 


  • 2 cups rice flour
  • 1/2 cup besan/ gram flour
  • 2 tbsp roasting chana dal/ roasted bengal gram/ putani
  • 1 tablespoon jeera/ cumin seeds
  • pinch of hing/ asafoetida
  • sodium to taste
  • 1-2 tbsp butter
  • water to work soft dough
  • oil for deep searing

Butter Murukku recipe | Butter Chakli step-by-step recipe

  • To begin, place rice flour in a large mixing basin. 
  • Add besan and powdered roasted chana dal after that. 
  • Add cumin seeds, hing, and salt as well. 
  • Finally, crush the butter with the flour. 
  • Now gradually add water as needed and begin to knead.
  • Knead the dough until it is smooth and soft. Chaklis will shatter if the dough is too firm when you try to form them using a mould. Chaklis will absorb oil if the dough is too soft. As a result, make sure the dough is smooth. 
  • furthermore, attach the star mould to the chakli maker. 
  • Using some oil, lubricate the chakli maker as well. This helps to keep the dough from adhering to the mould. 
  • Form a cylindrical form out of the dough and insert it into the machine. 
  • Start making chaklis after tightening the cover. 
  • Break the chaklis into 3-4 inch pieces by pressing them immediately into the oil. Chaklis should be fried over a medium heat. 
  • Flip the chaklis and cook until both sides are golden brown and crispy.

Also, take ideas from our previous blog on: 17 Rajasthani Sweets We Bet You Would Love To Eat With Greed


  • To begin, place the fried chakli in an airtight container only after they have totally cooled. 
  • Furthermore, do not over-oil the chaklis since they will not cook from the inside. 
  • In addition, if the dough is overly firm, chaklis will shatter when shaped with a mould. Add a few drops of water and knead once more. 
  • Additionally, do not overwork the dough. Your chaklis will absorb too much oil otherwise. 
  • Finally, push the chaklis into the heated oil and cook over medium heat. so that it cooks thoroughly and becomes crispy.

Also, take ideas from our previous blog on: Chana Dal Namkeen - Alfa Foods

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