Murukku
A crisp, spiral South Indian snack made with rice flour, urad dal flour, sesame, and cumin. The dough is pressed into coils and fried until lightly golden, giving murukku its signature crunch and savory flavor.
For 8 servings
- prep · ~3 min
Prepare the flour mixture.
1.Add rice flour and urad dal flour to a wide bowl.2.Add sesame seeds, cumin seeds, asafoetida, and salt.3.Mix well so the spices are evenly distributed. - mix · ~7 min
Make the murukku dough.
1.Add softened butter to the flour mixture.2.Rub it in with your fingers until the mixture looks crumbly.3.Pour in water little by little and mix to form a smooth, soft dough.4.Keep the dough covered so it does not dry out.TIPThe dough should be soft enough to press easily but not sticky. - assemble · ~10 min
Shape the murukku.
1.Grease the murukku press lightly and fit it with a star disc.2.Fill the press with a portion of dough.3.Press the dough into small spirals on small squares of parchment paper or a clean plate.4.Shape the remaining dough the same way.TIPIf the dough cracks while shaping, knead in 1 tsp water at a time. - fry · ~15 min
Fry the murukku.
1.Heat oil in a deep pan over medium heat.2.Slide 2 to 3 shaped murukku gently into the hot oil.3.Fry until crisp and light golden on both sides, turning once as needed.4.Lift out and drain well before frying the next batch.TIPKeep the heat medium. Very hot oil browns the outside before the center turns crisp. - rest · ~10 min
Cool the murukku completely.
- serve
Serve or store in an airtight container.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rub the butter thoroughly into the flours; this helps the murukku fry up lighter and more brittle-crisp.
- 2Keep the dough covered with a damp cloth while shaping, or the surface will dry and crack in the press.
- 3If the spirals break while pressing, knead in a teaspoon of water at a time until the dough pipes smoothly.
- 4Test one small piece in oil first; it should rise steadily with bubbles, not sink heavily or brown instantly.
- 5Fry only until light golden, since murukku continues to crisp as it cools and can taste hard if overfried.
- 6Cool completely before storing, or trapped steam will soften the spirals and spoil their crunch.
Adapt it for your goals.
Spicy
Add a little red chilli powder to the flour mix for a hotter tea-time snack without changing the texture much.
veganVegan
Replace butter with hot oil or vegan butter to keep the dough short and crisp while making it dairy-free.
garlicGarlic
Mix in a small amount of garlic paste or garlic powder for a more pungent, savory murukku.
butter richButter-rich
Increase butter slightly for a more delicate bite and richer flavor, popular for festive batches.
Why this is on our healthy list.
Legume-and-Grain Balance
The combination of rice flour and urad dal flour gives this snack a more balanced base than rice flour alone.
Aromatic Digestive Spices
Cumin and asafoetida are traditional spices used in savory snacks for flavor and easier digestibility.
Seeds Add Nutrients
Sesame seeds contribute healthy fats, minerals, and a nutty depth that makes each bite more satisfying.
Frequently asked questions
The dough is likely too dry. Add water a teaspoon at a time, knead again, and keep the rest of the dough covered.
