Venna Murukulu is deep fried snacks made with rice flour, besan with spices along with butter. This makes it more buttery and delicious to enjoy as an evening snack.
While regular butter murukku is made with rice flour, urad dal and butter, my version for today was made with besan. That makes it crumbly and buttery and not crispy as it is normally made.
This is a typical Rice flour recipe made with basic ingredients used in a murukku, however, adding besan or gram flour makes all the difference. The murukkus are pressed out as long ones and broken into smaller pieces. You can choose to make spirals as well if you prefer.
While all the Pindi vantalu or Rice Flour snacks made for this week, I loved this one the best second next to Garlic Karasev. I actually couldn’t decide which one I liked the best. Eating all the snacks that I made, Hubby Dear said he needn’t get any more from the shop and I can easily make this at home. Well, maybe so, however, I wanted to tell him that I will have other themes to cook.
So for the Day 5 of BM#104 Sweets & Snacks, where I am making the same snack from one state where I have picked up Andhra, I have this crispy snack, while its another delightful one from Rajasthan in Cooking 4 all seasons.
Week 1 – Sweets (Indian Traditional Sweets)
Week 2 – Snacks from the same State (Andhra)
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Step By Step Pictures to make Venna Murukulu
Venna Murukulu ~ Besan Butter Murukku
1 cup Rice Flour
1 /2 cup Besan / Gram Flour
2 tbsp Butter, softened
1 /2 tsp Ajwain Seeds
A Pinch Turmeric Powder
A Pinch Asafoetida / Hing
1 tsp Red Chilli Powder
Salt to taste
Cooking Oil for deep frying
In a wide bowl combine all the ingredients well.
Slowly add water to knead to a soft dough.
Attach a flower acchu or mould in the murukku press and fill with dough.
Heat a Kadai with oil, when oil is hot, press the dough directly over it.
Cook on both sides to golden, and drain over a kitchen towel.
Store in an airtight container.