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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.
Prepare the Flour Mixture
Create the Dough
Set Up the Murukku Press and Oil
This recipe goes great with these complete meals
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.
This south_indian recipe takes 50 minutes to prepare and yields 8 servings. At 288.79 calories per serving with 4.94g of protein, it's a moderately challenging recipe perfect for snack.
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Shape and Fry the Murukkus
Cool and Store
Add 1 teaspoon of ajwain (carom seeds) along with the cumin seeds for a different flavor profile and digestive benefits.
Incorporate 1 teaspoon of finely minced garlic or 1/2 teaspoon of garlic powder into the dough for a delicious garlic murukku.
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'.
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.
Urad dal is a good source of plant-based protein and dietary fiber, which are essential for muscle repair and digestive health.
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).
The rice flour base is rich in carbohydrates, providing a quick source of energy, making it a popular festive snack to keep spirits high.
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.
Murukku is a deep-fried snack and should be consumed in moderation. While it contains protein from urad dal and is gluten-free, its high calorie and fat content make it an indulgent treat rather than a health food.
Murukku can turn hard if the dough is too stiff or if you've used too little fat (butter/ghee). The dough should be soft and pliable. The amount of fat is crucial for a crispy, melt-in-the-mouth texture.
This usually happens for two reasons: the dough is too soft and watery, or the oil is not hot enough. Ensure your dough is non-sticky and you are frying on a consistent medium heat.
While a press provides the classic shape, you can make a similar snack without one. Take a small portion of dough, roll it into a thin rope, and then shape it into a spiral by hand. The texture will be slightly denser.
When stored in a completely airtight container after cooling down, Murukku can stay fresh and crispy for up to 3 weeks at room temperature.
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