Butter murukku, a soft yet crunchy, melt in mouth textured with beautiful spikes is sitting nice and pretty on my plate this evening, and with that I am very very excited to celebrate Diwali next week.
October month was a crazy one for Udupi recipes kitchen in making day to day cooking along with some elaborate sweets and savories on account of Diwali, festival of lights. It doesn’t end there. Hmm…Every now and then shooting, photographing these condiments with my newly gifted Cannon DSLR is perhaps the daily routine of this crazy month.
I have always been fond of murukku/ chaklis that are made in traditional way, called traditional murukku in an elaborated process with making the flour right at HOME. They are infused with the flavor of coconut as the dough is prepared using coconut milk instead of regular water. They are crispy, crunchy but not SOFT. I love them to the core. Having said that, as a foodie and food blogger I insist myself in trying all variations. That is why BUTTER MURUKKU for you on this Diwali.
Butter murukku, the name itself signify the main ingredient as BUTTER. This butter makes the murukku soft but they remain crunchy yet which is how murukku have to be. Butter and roasted gram flour play an important role in making the murukku soft. Shaping them in to usual chakkuli form is not possible as the murukku tend to break. So no hassle of shaping murukku, just press in hot oil and these deep fried crunchies will never disappoint you…I promise.