Murukku
A classic South Indian savory snack, these spiral-shaped murukkus are addictively crispy and crunchy. Made with rice flour and urad dal, they are perfect for festivals like Diwali or any time you crave a delicious bite.
For 8 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Flour Mixture
- b.In a large mixing bowl, combine the sifted rice flour and urad dal flour.
- c.Add the salt, Kashmiri red chili powder, hing, cumin seeds, and white sesame seeds to the bowl.
- d.Whisk everything together until the spices are uniformly distributed throughout the flour.
- 2
Step 2
- a.Create the Dough
- b.Add the softened unsalted butter to the dry flour mixture.
- c.Using your fingertips, rub the butter into the flour until the mixture resembles coarse, sandy breadcrumbs. This step is crucial for a crispy texture.
- d.Gradually add warm water, a little at a time, and begin to knead. Continue adding water and kneading until you form a soft, smooth, and pliable dough that is not sticky. It should be softer than chapati dough.
- 3
Step 3
- a.Set Up the Murukku Press and Oil
- b.Lightly grease the inside of your murukku press (chakli maker) and fit it with the star-shaped disc.
- c.Take a portion of the dough and roll it into a log shape. Fill the press completely, ensuring there are no air pockets.
- d.Heat the vegetable oil in a heavy-bottomed kadai or deep pan over medium heat. The oil should be hot but not smoking (around 175°C / 350°F). To test, drop a tiny piece of dough; it should sizzle and rise to the top steadily.
- 4
Step 4
- a.Shape and Fry the Murukkus
- b.Press the dough out onto a greased plate, parchment paper, or the back of a flat ladle, forming spirals about 3 inches in diameter. Making them on a separate surface makes it easier to slide them into the oil.
- c.Carefully slide 3-4 murukkus into the hot oil, one by one. Do not overcrowd the pan as it will lower the oil temperature.
- d.Fry on medium heat. After about 2 minutes, when they are firm, gently flip them over with a slotted spoon.
- e.Continue to fry for another 2-3 minutes until they are a light golden brown and the vigorous sizzling of the oil has subsided significantly. This indicates they are cooked through and crispy.
- f.Remove the fried murukkus and place them on a wire rack or a plate lined with paper towels to drain excess oil.
- 5
Step 5
- a.Cool and Store
- b.Repeat the shaping and frying process for the remaining dough.
- c.Allow the murukkus to cool completely to room temperature. They will become crispier as they cool.
- d.Once completely cool, store them in an airtight container. They will stay fresh and crispy for up to 2-3 weeks.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough's consistency is key. If it's too dry, the murukku will break while pressing. If too wet, it will absorb excess oil and won't be crispy.
- 2Always fry on a consistent medium heat. High heat will brown them too quickly, leaving the inside raw, while low heat will make them oily.
- 3Ensure the butter is at room temperature for easy and even mixing into the flour.
- 4The best indicator of a perfectly cooked murukku is when the loud sizzling sound in the oil calms down.
- 5For a richer flavor, you can use ghee instead of butter.
- 6If you don't have urad dal flour, dry roast 1/2 cup of urad dal until fragrant and lightly golden, let it cool completely, and then grind it into a very fine powder using a spice grinder.
Adapt it for your goals.
Flavor
Add 1 teaspoon of ajwain (carom seeds) along with the cumin seeds for a different flavor profile and digestive benefits.
SpicinessSpiciness
Incorporate 1 teaspoon of finely minced garlic or 1/2 teaspoon of garlic powder into the dough for a delicious garlic murukku.
IngredientIngredient
For a softer texture, you can replace a portion of the urad dal flour with besan (gram flour). This variation is often called 'Butter Murukku'.
Healthy TwistHealthy Twist
Add 1/4 cup of spinach puree (ensure it's thick) while making the dough for a colorful and nutritious Palak Murukku. You will need to reduce the amount of water accordingly.
Why this is on our healthy list.
Source of Plant-Based Protein
Urad dal is a good source of plant-based protein and dietary fiber, which are essential for muscle repair and digestive health.
Gluten-Free Snack
Made primarily from rice and lentil flour, Murukku is naturally gluten-free, making it a suitable snack for individuals with celiac disease or gluten sensitivity (ensure you use gluten-free hing).
Provides Energy
The rice flour base is rich in carbohydrates, providing a quick source of energy, making it a popular festive snack to keep spirits high.
Frequently asked questions
A serving of 4 murukkus (approximately 55g) contains around 250-280 calories, primarily from carbohydrates and fats due to the rice flour and deep-frying process.