Butter Murukku

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Cooks in: 40 Minutes Serves: 2 People

Diwali is fast approaching and I am sharing another murukku variety. Traditionally sweets and savouries are prepared at home for this festival. This practice ensured that the family gets unadulterated goodies. I have shared many varieties of sweets and savouries already. Please check the festival section for more varieties. Adding this recipe to the kitty! 


  • 3/4 Cup Foxtail Millet Flour
  • 3/4 Cup Processed Rice Flour
  • 1/2 Cup Moong Dal Flour
  • 2 Tbsp Butter
  • 1 tsp Crushed Pepper
  • 1 Tsp White Sesame Seeds
  • 1.25 Tsp Salt
  • 1.25 Tsp Salt
  • 1.25 Tsp Salt
  • 1/2 Tsp Asafoetida Powder


  1. Mix all the ingredients well so that the butter is coated to the flour evenly.
  2. Add water little by little and make a soft dough.
  3. Heat oil in a pan. Once it is hot, keep the flame to medium heat.
  4. Using the single star shaped plate of the murukku press, squeeze some dough into the oil in circular motion.
  5. Allow it to cook. Flip often so that it gets cooked evenly.
  6. Once done, remove and drain on a kitchen tissue to remove the excess oil.
  7. Store in an air tight container after cooling.


1. Ghee can be used in place of butter

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  1. Hi VV ma’am,

    Can we substitute jowar or ragi flour instead of the foxtail millet flour? Would there be a change in taste?

    1. Hi Nithya,
      Sorry for my late reply. Each millet gives a different taste. Otherwise any millet flour can be used.

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