Butter Murukku Recipe - Benne Murukku - Vennai Murukku With Video

Butter murukku recipe / Vennai murukku in Tamil and Benne Murukku/ chakli in Kannada is one of the popular South Indian murukku varieties. 

Gokulashtami is around the corner. As I have already shared Vella seedai , Uppu seedai , Kai murukku , thattu vadai and Appam recipes , I wanted to try some other easy neivedyam recipe. Yesterday I came across this super crunchy butter murukku recipe/Benne murukku under easy Diwali snacks recipe.I bookmarked it immediately and tried it on account of Krishna jayanthi. The results were too good. We loved it a lot and the whole box got emptied in minutes. Making kai murukku may be difficult to some of you in this festive season. It needs a lots of practice & patience. In that case, this butter murukku comes to rescue. 

As Lord Krishna is fond of butter, this recipe suits this festival very well. Its so easy to make and you don’t need to prepare soaked & ground processed rice flour or urad dal flour for murukku dough. Just store bought idiyappam flour, roasted gram flour and besan flour would do. I tried this recipe from 7aum suvai by making a small change in the ratio of flours to make white colored murukku. It came out well with crispy, melt in mouth texture. Friends, If you are looking for some easy murukku recipes for this Gokulashtami, Diwali and other festivals you can go ahead with this recipe. You can make it successfully even if you are a beginner. It’s a good tea time snack & for packing kids snacks box. Lets see how to prepare butter murukku recipe with step by step pictures.

Check out my collection of Gokulashtami Recipes HERE

Butter murukku recipe

Crispy,easy butter murukku recipe - For gokulashtami & diwali festivals

Cuisine: Indian

Category: Snacks

Serves: -

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

1 cup = 250 ml Rice flour - 1 cup ( store bought flour/Idiyappam flour) Besan flour/Kadalai maavu - 1.5 tbsp Gram flour/Pottukadalai maavu - 1.5 tbsp Soft Butter - 2 tsp ( at room temp, unmelted) Cumin seeds - 1 tsp Asafetida/Hing - a big pinch Salt and water - as needed Cooking oil - to deep fry

HOW TO MAKE BUTTER MURUKKU METHOD

In a wide bowl, take the rice flour, gram flour, besan flour, butter, salt, hing and cumin seeds.Mix everything well. Add water little by little and make a non sticky dough. Cover the dough till you make murukku. Do not let it dry. Now take the star mould and fill the murukku maker with a ball of dough. Heat oil to deep fry and check the oil temperature by dropping a pinch of dough.If it raises to the top immediately,oil temperature is right.Keep the flame low and press the murukku. Cook in medium flame till the bubbles cease.Fry it patiently else murukku will turn brown with a burnt smell.Remove in a tissue paper using a slotted ladle.Store in an air tight box once its cool down completely. Enjoy with tea/coffee.

Note

As per the original recipe,2 tbsp of besan and 1.5 tbsp of gram flour is used.But I added them in equal ratio to get white colored murukku. Do not replace butter with oil or ghee.As the name says,butter murukku should be made with butter. You can replace cumin with sesame seeds or ajwain.But flavor would vary.

Try this easy murukku recipe and enjoy with tea/coffee !

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Easy Paneer Kheer|Paneer Payasam Recipe-Holi Recipes

Wish u all a very happy HOLI
On this holi day,i have come up with an easy peasy kheer recipe which can be made under 15 minutes.This paneer ki kheer/cottage cheese pudding also known as Chenna kheer is an awesome bengali dessert recipe which they usually make it for festivals like dussehra,Durga pooja,Diwali and Navratri.Actually i had planned to share paneer burfi or Balushahi/Badusha recipe today as my Holi special dish.But unfortunately,all the pics gots deleted from my SD card by mistake.I struggled to retrieve it but i couldn’t.I became very much disappointed but still i don’t want to give up making a sweet post on this festival day.Suddenly I remembered about this Paneer kheer recipe which i had tried for my last year’s Holi lunch menu.It was a super hit recipe in my house.So i prepared the same and refrigerated it to serve chill for my daughter and husband this evening.I am sure they will love it.Friends,if u have not planned anything for today’s celebration and if u wish to make something special and rich,this paneer kheer is a wise choice.You can make it in the next 15 minutes if u have store bought paneer ready in hand.Of course,freshly made chenna/Paneer tastes the best but still store bought paneer works fine.Its one of the best ways to make our kid consume paneer and as u all know,its a protein rich, healthy recipe for them.Try this easy paneer payasam for this festival of colors & have a fun filled,colorful celebration !!
Lets see how to make this paneer ki kheer..

Easy paneer kheer recipe

Paneer kheer/Paneer payasam recipe-Easy n delicious dessert recipe for celebrations.

Cuisine: Indian

Category: Sweet

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

Fresh paneer block - 100 gms/Grated paneer - 3/4 cup Milk - 2.5 cups ( 500ml) Sugar – 4-5 tbsp Corn flour or rice flour - 1.5 tsp ( dissolve in 2 tbsp of water) Condensed milk - 1 tbsp ( optional) Cardamom seeds - 2 no ( crushed ) Chopped nuts - a fistful Rose essence - few drops Saffron threads - few ( optional)

METHOD

Wash and grate the paneer using a small holed grater.Set aside.Boil the milk in a pan and when it comes to boil,add sugar and corn flour water. Allow it to roll boil for 5 minutes.In the mean time,chop the nuts and keep it ready.Add the cardamom powder and condensed milk.Lastly add the grated paneer and give a boil for 2 minutes.U will find the kheer becomes thick.Switch off the stove and add few drops of rose essence.Refrigerate for an hour and serve chilled OR enjoy it warm by sprinkling the chopped nuts and few saffron threads! Looks rich and colorful,tastes rich and delicious!! This kheer tends to thicken as it cools down.So dilute it by adding more milk & sugar if u wish.

Note

You can add freshly made chenna/paneer too.It tastes even more delicious and gives melt in mouth texture. When u use store bought paneer,make sure u use the fresh ones.Else u may get a tangy taste. Never boil the kheer for longer time after adding paneer because paneer may turn chewy. Adding cardamom seeds & rose essence gives a nice flavor to the kheer.So do not skip it. I used saffron threads only for photos.I did not add it in the actual recipe.

Enjoy this creamy paneer kheer with your loved ones.Tastes even more delicious !! Happy Holi

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Thinai Nei Appam Recipe/Foxtail millet Sweet Appam recipe-Karthigai Deepam Recipes

People in Tamil nadu usually make pori urundai and nei appam for Karthigai deepam.As i had already shared varieties of appam recipes like appam recipe using wheat flour,instant nei appam and appam-deep fried version,i wanted to try an appam using millet as we are fond of eating millets nowadays.Actually i wanted to try with kuthiraivali,varagu or saamai but then i changed my mind to try with Thinai as Lord Muruga is fond of thinai,Right??. So i tried with thinai(Foxtail millet in English,Kangni/Rala in Hindi,Navane in Kannada,Korra inTelugu,Thina in Malayalam) & it came out very well.I made this appam using paniyaram pan.Actually i made one batch with ghee and remaining with oil.Both were tasting awesome.We liked it very much.I am glad i could make a healthy nei appam recipe using millets.Tomorrow i will try to share how to make nel pori urundai recipe.Please click this link to view full collection of Karthigai deepam recipes in my blog.Happy Karthigai Deepam

Thinai nei appam recipe

Nei appam recipe using Thinai/Foxtail millet

Cuisine: Indian

Category: Sweet

Serves: 12-15 nos

Prep time: 2 Hours

Cook time: 10 Minutes

Total time: 2H 10Minutes

INGREDIENTS

To grind Thinai/foxtail millet - 1/2 cup Wheat flour - 2 tbsp Banana - 1 no ( small-yelakki,poovan) Grated jaggery - 1/2 cup( use 1/3 cup for normal sweet) Cardamom - 2 nos Grated coconut - 2 tbsp Rice flour - 1/2 tbsp Cooking soda - a big pinch To cook Ghee/Nei - as needed

METHOD

Wash and soak the thinai/Foxtail millet for 2 hours.After 2 hours,grind it to a slightly coarse paste adding cardamom & little water.To this,add wheat flour,rice flour,Chopped Banana,grated jaggery,grated coconut and grind to a smooth thick paste adding required water.Batter should be of pourable consistency. Leave the batter for 2-4 hours.Before making appam,add a big pinch of cooking soda and mix well.Heat paniyaram pan and add a tsp of ghee in each hole.Pour a small ladle of appam and cover cook it for few minutes in medium flame.Flip it and again cook for a minute.Remove and serve hot ! Enjoy !

Note

Adding rice flour is optional.This appam itself comes out slightly crispy outside and soft inside. U can also add rave in place of rice flour. Adding cooking soda and banana is essential.It gives u the soft appam.Suppose if u ferment the batter for 8 hours,then cooking soda is not needed. Serve & eat hot to enjoy its best taste.

Make this healthy,Lord Muruga’s Favourite Thinai Nei appam for this Karthigai Deepam and get his blessings !

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Puzhungal Arisi Murukku, Thattai Recipe - Idli Rice Murukku Recipe - Par boiled Rice Murukku

After almost an year I am sharing my best friend Shalini’s recipe in my blog. Last year same time I posted Madurai masal using baby potato learning from her. After that I couldn’t post her recipes even though I keep trying. This par boiled rice murukku ( idli rice murukku / pulungal arisi murukku) cum thattuvadai recipe is one of the easy and tasty snacks recipe that is apt for this Diwali celebration.Usually we make thenkuzhal for diwali. 

This year, for a change I prepared this murukku by grinding idli rice to a smooth batter and added pottukadalai maavu/fried gram flour. I have already tried this recipe twice during Gokulashtami as kai murukku. Its easy to make spirals with this recipe compared to the raw rice kai murukku. It tastes super crispy and  comes out white in color too. We all loved it a lot. I really don’t know how to name this murukku.You can call it as rice murukku / arisi murukku, Pottukadalai maavu murukku, butter murukku & even as kai murukku because this recipe suits all these categories. So I have just titled this post as basic “ Puzhungal Arisi/Rice Murukku recipe”. 

 I made a batch of thattai murukku using the same dough. It came out very flavorful. So this is a two-in-one recipe which is a double dhamaka for Diwali. If you are grinding rice for idli batter, you can take a portion of rice batter and try this murukku and thattai. Shalini suggested me to use star shaped mould and make shapes like Chakli/Mullu murukku. As my family is not fond of star murukku, I used my thenkuzhal mould and another small holed mould which I bought recently from Kumbakonam. Raksha loved the thin murukku a lot. 

There are certain steps to be followed carefully to make this murukku crispy and white. So check out my “Notes” section before you start this recipe. Ok, Lets see how to make crispy rice murukku recipe for Diwali using idli rice. You can easily prepare this murukku by reserving some rice batter while you grind for making idli,dosa batter.Try n let me know your feedback.

Puzhungal Arisi Murukku/thattu vadai recipe

Murukku and thattai recipe using idli rice & fried gram flour / pulungal arisi and pottukadalai maavu. 

Cuisine: Indian

Category: Snacks

Serves: 15 

Prep time: 2H10Min

Cook time: 20Min

Total time: 2H30Min

INGREDIENTS
1 up - 250ml

For murukku Idli rice /Par Boiled rice/ Salem rice / puzhungal arisi - 1 cup Fried gram flour  / Pottukadalai maavu - 1/4 cup Softened butter - 1 tbsp (Levelled) Hing/Asafetida - 1/4 tsp Jeera/Cumin seeds - 1.5 tsp Salt & water - as needed Cooking oil - to deep fry For thattuvadai Red chilli powder - 1/2 - 1 tsp Chana dal - 1 tbsp (Soak in water for an hour) Finely chopped curry leaves - few

METHOD

Wash and soak the idli rice / puzhungal arisi for 2 hours. Drain all the water completely. Grind it to a smooth batter adding little water as much as possible. To use less water,first grind the rice to a coarse powder. Then add water little by little and grind for longer time to make a smooth paste. Remove the batter. If you feel the batter is watery, put it in the cotton cloth for a minute. Cloth will absorb all the excess water but be careful, batter should not become too dry. There should be some moisture.( Ground rice batter should be used immediately).  To this batter add ground fried gram dal powder, softened butter, salt and hing. Mix well till butter incorporates well into the flour. The dough should be soft, non-sticky but not dry. Take a small portion of dough and fill the murukku mould.  Cover the remaining dough with a wet cloth to prevent drying.  Heat oil , simmer the flame and press the murukku directly in hot oil or drop the pressed murukku from a ladle. Deep fry both the sides till “ssh” sound and bubbles cease. Adjust the flame whenever needed. Remove and drain the oil in a tissue paper. Cover the unused dough with a wet cloth. If you are making thattai, take some murukku batter and add red chilli powder or pepper powder, finely chopped curry leaves and soaked chana dal. Mix well and pat it thin to make a small roundels using a tumbler base. Keep it in a cloth. Pierce it with a fork to avoid puffing. Drop them in oil and deep fry both the sides, remove and drain in a tissue. Enjoy !

Note

This murukku absorbs more oil when compared to raw rice thenkuzhal. Please keep this in mind. The first & most important point is rice should be ground very smooth using as much less water as possible. So grind it for long time adding water little by little. Do not add all the water at a time.  If you feel the batter has excess water, just put the batter in a cotton cloth for 1-2 minutes and remove. The cloth will absorb all the excess water. U should make murukku immediately after grinding the batter else batter may become sour and color of murukku will change. Murukku drinks more oil too. Do not grind the rice batter very thick n dry because after you add butter & gram flour, murukku dough will become even more thick and murukku will break with serrated edges while cooking in oil. So dough should be wet,soft but non-sticky. The butter should be soft and at room temperature. Do not use melted butter.The butter has to be well spreaded with the flour. Else murukku won’t come out crispy. Do not use butter more than the mentioned quantity, murukku will become oily. Adding little lesser butter is fine but color will change slightly. U can replace 1/4 cup of pottukadalai maavu by 1/8 cup of roasted urad dal flour & 1/8 cup of pottukadalai maavu/fried gram flour if  you want murukku to be more flavourful like thenkuzhal. U can replace butter with ghee or hot cooking oil but iam not sure about the color of murukku.

Enjoy making murukku and thattuvadai using this recipe and have a fun filled Diwali celebration!

 

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Unniappam/Unniyappam Recipe-Kerala Onam Sadya Recipes

Kerala style sweet appam recipe is known as Unniyappam/Neyappam.I have tasted this several times from my neighbour.It looks dark brown in color with sugar coated on it.I love it a lot.When i was thinking of Onam sadya recipes,i reminded this recipe and asked my neighbour Mrs.Prema about it.She told me an easy , no fermentation method which she learnt from her mom.I also referred Kothiyavunu for some tips to get soft unniyappam.I tried it for the first time today and it came out very well.I was able to achieve the same color & taste of my neighbour's unniappam.It tastes crispy outside & soft inside.As my neighbour suggested, i coated all the appam with sugar which is not usually done in Kerala i guess.But it gave an appealing look to the dish. Also she told me to deep fry the appam but i did it in my paniyaram pan to get a nice shape.I gave some of them to my friends and everybody liked it a lot.I am sure Sendhil would love it too.Thanks to my neighbour for teaching me this yummy sweet appam recipe. Try this dish for Onam festival.I am sure u will love it like us.Lets see how to make this kerala style unniyappam recipe in detail.

Unniyappam recipe

Kerala style unniyappam recipe for Onam festival.

Cuisine: Indian

Category: Sweet

Serves: 10 nos

Prep time: 2 Minutes

Cook time: 10 Minutes

Total time: 12 Minutes

INGREDIENTS
1 cup - 250ml

To soak Raw rice - 1/2 cup ( use high quality Sona masoori) Water - as needed To Grind & mix Grated jaggery - 1/2 cup Banana - 1 no Urad Papad - 1 no ( any brand) or urad dal - 1 tbsp (soak with rice) Cardamom - 2 nos Grated coconut - 1/3 cup Ghee – 1 tbsp Black sesame seeds – 1/2 tsp Ghee roasted coconut bits – 1 tbsp Oil + ghee – to cook Cooking soda – a pinch (optional,i dint use)

METHOD

Wash and soak the raw rice for 2 hours.Drain all the water completely and spread the rice in a paper for 5-10 minutes.Now grind the rice to make a fine powder.Set aside.Soak papad in little water till use. Take jaggery in a wide bowl and add little water to cover it.Melt & strain it.Boil it for a minute till it becomes frothy.Add this syrup to the rice flour & set aside. In a mixie jar,take the soaked papad,cardamom seeds,grated coconut & banana.Add little water and grind them to a smooth paste.Add this paste to the rice flour,jaggery mixture.Mix well and set aside. Add ghee roasted coconut bits & sesame seeds along with ghee to the batter.Mix well.Take a paniyaram pan and add 1/2 tbsp of oil + 1/2 tbsp of ghee to each mould.The oil +ghee mixture should cover half of the mould .Heat it.Now pour the batter in each mould.Unniyappam will cook in the oil and oil spreads all over the pan.Keep the flame medium high and let it cook till it becomes golden brown or dark brown as u wish.Flip it and again cook for few minutes.Remove in a tissue paper.Roll it in a  plate of sugar if u like the sugar coated ones. Enjoy !

Note

The batter should not be too thick or too thin.It should be pourable. Always add jaggery in syrup form after straining the impurities.. Adding soaked papad gives softness to the appam.No need to add cooking soda or ferment the batter. If u wish,u can also leave the batter for 2 hours & ferment it. The color of appam may very based on the color of jaggery and the heat of pan.  This appam stays good for 1-2 days..

Enjoy this crispy and soft Unniyappam recipe for Onam sadya ! Tastes yum !

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EASY AVAL PANCHAMIRTHAM RECIPE / POHA PANCHAMRIT - EASY GOKULASHTAMI RECIPES

We celebrated Krishna Jayanthi pooja early today as Sendhil is leaving to Norway for an official trip.My in-laws are here with us and we had a great celebration.My MIL made this Panchamirtham using poha/Aval and mixed fruits.It was so nice.Last year we performed Ganapathi Homam in our house. At that time,priest made this aval panchamirtham to offer in Homam and he gave us as Prasad too.My MIL reminded that and she made it today for Naivedyam as Lord Krishna is fond of both Aval & fruits. It was delicious & it took just few minutes to prepare.She also told me to blog this recipe for people who cannot make deep fried stuffs.It can be prepared even in the last minute before pooja. Friends,if you are looking for some easy,no cook aval recipe for krishna janmashtami,just try this.Offer this to God along with fruits,curd,milk & butter. I am sure Krishna would be pleased and bless us !

Easy panchamirtham recipe with poha & mixed fruits

Easy aval/poha & mixed fruits panchamirtham recipe for Krishna jayanthi

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS
1 cup - 250ml

Poha/aval ( thin or thick) - 1/4 cup Honey - 1 tbsp Grated jaggery - 1-2 tbsp Small Banana - 1 no Small apple - 1/2 no Pomegranate - a handful Mosambi - 2 pieces (optional) Mango – 4 small cubes Guava - 1/4 no(optional) Ghee - 2 tsp Cardamom crushed - 1 no Edible camphor – a pinch (optional)

METHOD

Wash the poha twice,drain and set aside.In a wide bowl,take the washed poha,chopped mixed fruits,honey,Ghee,grated jaggery,crushed cardamom and edible camphor.Mix well. Give a standing time of 30 minutes before u consume.Poha will become soft. Offer to GOD! Enjoy !

Note

Adding guava is optional. U can use either thin or thick aval. Adjust the quantity of jaggery & honey as per the taste.

Make this easy panchamirtham recipe for krishna jayanthi & offer GOD !!

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