Tag Archives: madrasi murukku recipe

Butter Murukku Recipe / Vennai Murukku Recipe / Easy Murukku Recipe – Diwali recipe


Butter Murukku is murukku made with butter, it was delicious and melts in mouth. Usually murukku/chakli would be crunchy but here this one melts in mouth. Also it’s very easy, simple and can be prepared in minutes. As the name, you should not replace butter with oi or ghee, then you won’t get the perfect taste. I prepared this yesterday for Krishna Jayanthi/Janmashtami but I was about to over by now ;P.

Check out my other snack recipes in this link: https://madraasi.com/recipes/snacks/ and CLICK HERE for more Krishna Jayanthi recipes. Let us move on to the recipe…

It’s Friday and I am taking this to Fiesta Friday #84 hosted by angie@thenovicegarderner.


  • Rice flour – 2 cup
  • Besan flour / Kadala maavu – ¼ cup
  • Gram flour / Pottukadalai maavu – ¼ cup
  • Butter – ¼ cup (room temperature)
  • Cumin seeds – 1 tsp
  • Asafoetida – a pinch
  • Salt to taste
  • Oil for deep fry


  • Take rice flour, besan flour, gram flour, butter, asafetida, cumin seeds and butter in a wide mouth bowl, mix them well. Sprinkle water little by little and knead it to a fine non-sticky dough.
  • Take the muruku/chakli mould and grease it with oil.
  • Heat oil in a kadai, wait until oil is very hot.
  • Divide the dough into small portion and fill it in the mould.
  • Now press the murukku/chakkli to the oil.
  • Cook in medium flame, swap the side when the ooze sound or bubbles comes down.
  • Remove it and drain the oil. Bring it to room temperature and store it in an air-tight container.

Store in an air-tight container, so that it stays fresh for almost a week time.



Rava Murukku recipe / Semolina Chakli


Murukku/Chakli is one among my family’s favorite savory snack. Both my kids love to have this murukku, also they finish it within 2 to 3 days.

Usually preparing murukku is a big process, like soaking the raw rice, then drying it and later grinding to powder. But here in this recipe, nothing like that is needed and was prepared in minutes. My kids loved it a lot.

It was delicious, soft and crunchy with wonderful flavor and attractive color. I prepared this for Krishna Jayanthi/Gokulastami. Let us move on to the recipe…

CLICK HERE for more Krishna Jayanthi recipes.

Check out my other snacks recipe in this link: https://madraasi.com/recipes/snacks/


  • Rice Flour – 2 cups
  • Rava/Semolina/Sooji (unroasted) – 1 cup
  • Water – 2 ½ cups
  • Butter – Lemon sized
  • Cumin seeds – 1 tsp
  • Sesame seeds – ½ tsp
  • Hing – a pinch
  • Chili powder – 1 tsp
  • Salt to taste
  • Oil for frying


  • Boil 2 cups of water in a non-stick kadhai, add in the rava little by little along with little salt and keep on stirring until it gets cooked and thicken (it should come to rolling consistency). Keep on stirring continuously so that lumps are formed.
  • In a wide mouth bowl, take rice flour, butter, cumin seeds, sesame seeds, hing, chili powder, little salt and mix them all together.
  • Add in the cooked rava/semolina to the flour and mix them well by sprinkling little water.
  • Knead it a medium soft dough.
  • Heat oil in kadhai, and now grease the murukku mould with oil and assemble all the parts.
  • Divide the kneaded dough into small portions, press the dough to the hot oil (should do only when the oil is hot).
  • Wait for few mins, till you hear ooze sound, then swap the side of the muruku and wait until it turns golden brown.
  • Remove the murukku, drain the oil, and leave it aside for 5 mins.
  • Store it in an airtight container when it reaches room temperature.

Note: It remains fresh for a week, when stored in an air-tight container, only after it comes to room temperature. If you store the murukku’s in an air-tight container before it comes to room temoaerature, it would becom soggy.