Loading...
Crispy, golden, and addictively savory. These spiral-shaped South Indian snacks are made from rice flour and urad dal, seasoned with aromatic spices. A perfect crunchy treat for festivals or with a cup of chai.
Prepare the Flour Mixture
Knead the Dough
Set Up for Frying
Crisp green beans stir-fried with mustard seeds, lentils, and fresh coconut. This simple South Indian side dish, known as poriyal, is light, flavorful, and comes together in just 15 minutes.
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
Crispy, golden, and addictively savory. These spiral-shaped South Indian snacks are made from rice flour and urad dal, seasoned with aromatic spices. A perfect crunchy treat for festivals or with a cup of chai.
This south_indian recipe takes 50 minutes to prepare and yields 8 servings. At 289.65 calories per serving with 4.99g of protein, it's a moderately challenging recipe perfect for snack.
Shape and Fry the Murukulu
Drain and Store
Replace urad dal flour with an equal amount of roasted gram flour (pottukadalai maavu) for a different flavor and a lighter, melt-in-the-mouth texture.
Add 1/2 teaspoon of turmeric powder for a vibrant yellow color or 1/2 teaspoon of freshly ground black pepper for a spicier kick.
For a garlicky flavor, add 1 teaspoon of garlic paste to the dough. For a herby note, add 1 tablespoon of finely chopped curry leaves.
The primary ingredient, rice flour, is rich in carbohydrates, which are the body's main source of fuel, providing a quick burst of energy.
Spices like ajwain (carom seeds) and hing (asafoetida) are traditionally used in Indian cuisine to improve digestion, relieve gas, and prevent bloating.
Urad dal flour contributes a modest amount of plant-based protein, which is essential for building and repairing tissues in the body.
This usually happens if the dough is too dry or stiff. Add a teaspoon or two of warm water and knead again until it becomes smooth and pliable.
There are two common reasons: either the dough was too soft and watery, or the oil was not hot enough. Ensure the dough is a non-sticky, pliable consistency and always test the oil temperature before frying.
Let the murukulu cool down completely to room temperature before storing. Then, place them in a clean, dry, airtight container. They will stay fresh and crispy for up to 3 weeks.
Murukulu is a deep-fried snack, making it high in calories and fat. While it's a delicious traditional treat, it should be enjoyed in moderation as part of a balanced diet.
A serving of 4 murukulu pieces contains approximately 280-320 calories, primarily from carbohydrates and fats from the frying oil.
While traditional murukulu is deep-fried for its characteristic texture, you can try baking them. Arrange them on a baking sheet and bake at 350°F (180°C) for 15-20 minutes, flipping halfway through, until golden and crisp. The texture will be different, more like a cracker, but it's a healthier alternative.