Pearl Millet / Kambu / Bajra Butter Murukku | Crunchy & Healthy Diwali Savoury Snack
FESTIVALS are a great bliss and they won't get fulfilled without a perfect bowl of Sweet and Savoury Snacks. Isn't it? Here is yet another festive post for the upcoming Diwali festival. I always think of making a healthy snack and this recipe is what I make for my kid often.
Butter Murukku is among the most popular festive time savoury snack
which hails from the Indian subcontinent. The crunchy snack is very simple
and easy-to-make which takes very less time to prepare. This tasty snack
just melts in the mouth like butter and you would need more & more
once you start munching. Though Butter Murukku is prepared usually for
a festive occasion, I make this recipe often with the power-packed
millets to make it healthy.
I usually make a small batch which is instant and simple to prepare which we would finish off within a week. The quantity which I have detailed in this post is what I used to prepare. Pearl Millet is great to be added in our daily diet and I highly recommend visiting my some other healthy recipes using Pearl Millet:
This Bajra Butter Murukku is a never-failing recipe which you can half, double or even triple the quantity easily. This Bajra Butter Murukku tastes great with the goodness of Pearl Millet and the perfect crunchiness that we want. Also, this intakes very less oil making it a healthy option to make for festive season like Diwali.
Highlights of Bajra Butter Murukku:
- Bajra Butter Murukku is prepared with Pearl Millet flour as the base which makes it a healthy snack to munch.
- The making process is Instant and is just the job of mixing & pressing directly into the oil.
- It takes very less time to get cooked.
Things to remember:
- Dough Consistency:
- If the dough is too soft, the Murukku would absorb more oil.
- If the dough is too hard, it would be hard to press and the Murukku would turn out hard.
- The dough should be neither too soft nor too hard to touch.
- Oil Temperature:
- The temperature of the oil is the crucial thing while making Chakli. If you put a small chunk of dough into the oil, it should come up immediately and that is the right time you need to start pressing the Murukku. Keep the flame on medium-high while deep frying the Murukku.
- If the oil is not hot enough, the Murukkus could suck more oil.
- If the oil is sizzling hot, the Murukkus could get burnt.
- Don't delay pressing into the oil after mixing the Butter Murukku dough. Delaying may cause the Bajra butter murukku to turn dark in colour once deep-fried.
- Do not overcrowd the oil with the dough which may spoil the uniform cooking of the Murukku.
- Always use fresh oil which elongates the shelf life of the Bajra Butter Murukku.
- When the bubbling has stopped, it means that the Butter Murukku is well-cooked and ready to come out of the oil.
- Make sure the Murukku has cooled down completely before storing in an air-tight container.
- Do not skip roasted gram flour in the recipe which ensures the crunchiness of the Bajra Butter Murukku.
You can add cumin seeds or ajwain seeds to the Butter Murukku dough which helps in the digestion process. Adding a pinch of hing also helps in digestion which also helps in enhancing the flavour. I tried this Butter Murukku with only Bajra flour skipping the rice flour. It worked but the taste is not up to the mark. After many attempts, I ended up with the perfect Bajra Butter Murukku which absorbs less oil, very crunchy and very tasty, perfect to serve as a tea time snack.
A healthy, tasty and crunchy savoury snack prepared with Pearl Millet flour, besan and butter.
Pearl Millet / Kambu / Bajra Butter Murukku
- Pearl Millet/ Bajra/ Kambu flour - 1 cup
- Rice flour - 1 cup
- Water - 1 cup
- Besan/ Chickpea flour - 1/2 cup
- Roasted gram flour - 1/4 cup
- Salt - 1 tsp (or adjust to taste)
- Cumin seeds - 1 tsp
- Butter - 1 tbsp (at room temperature)
- Take a cup of Bajra flour and sift it through a colander to make it lump-free.
- Sift & add a cup of rice flour to the same mixing bowl.
- Now sift half cup of besan flour and a quarter cup of roasted gram flour and add to the mixing bowl.
- Add salt, cumin seeds and butter to the flour mixture and mix well.
- Add a cup of water little by little and knead to make a soft dough.
- Grease a Murukku presser and insert Star mould into it.
- Fill the Murukku presser with the dough and start pressing directly into the oil.
- Wait for a few seconds and flip the Murukku.
- Fry until the bubbling has stopped.
- Drain off the excess oil and serve.
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Step-by-Step Procedure with Pictures
How to Make?
- Take a cup of Pearl Millet Flour / Bajra/ Kambu flour in a mixing bowl. Sift it through a colander to get the flour lump-free. Make sure the Pearl Millet flour is fresh. I have used homemade Pearl Millet flour for this recipe.
- Sift a cup of rice flour through a sieve and add it. I have used homemade rice flour for this recipe.
- Measure half a cup of chickpea/ besan flour, sift and add it.
- Grind a few tablespoons of Roasted gram in a mixer and measure about 1/4 cup of roasted gram powder. Sift and add into the bowl.
- Add a teaspoon of powdered salt or adjust salt to taste.
- Add a teaspoon of cumin seeds to the flour mixture. You could add ajwain/ carom seeds and hing as well.
- Add in a tablespoon of butter at room temperature.
- Mix very well to uniformly distribute the flour, salt and butter.
- Now, take a cup of water and start adding little by little to the flour mixture. Add 2 tablespoons extra water if necessary. I have added 1 cup of water. The water quantity may slightly vary depending upon the quality of the flour used.
- Knead to form a neither too soft nor too hard dough. The dough should be soft enough to press easily from the Murukku Presser.
- Grease the Murukku presser with oil and fix Star-shaped mould in it.
- Take a heavy-bottomed pan and add enough oil for deep-frying.
- Take a small chunk of dough and dunk it into the oil to check if the oil is at the right temperature. The chunk should rise immediately.
- When the oil is ready, start pressing the dough through the Murukku Presser. Keep in mind not to overcrowd the oil with the Butter Murukku dough.
- Do not stir immediately as you press. Flip after a few seconds and once the bubbling of oil has stopped, the Butter Murukku would be ready to take out.
- Drain off the excess oil in the kitchen tissue.
- Let the Butter Murukku cools down completely before you store in an air-tight container.
- Always use fresh oil and fresh flours to prolong the shelf life of the Bajra Butter Murukku. I have used homemade Pearl Millet flour and homemade Rice flour for this recipe. You could use store-bought flour but make sure the flours are fresh.
- Keep the oil at the right temperature and the dough at the right consistency to end up with mess-free, crunchy Bajra Butter Murukku.
Healthy & Crunchy Savoury Festive Snack!