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Murukku

Serves 4
60 mins
150 Kcal
Murukku is a traditional South Indian snack originating in India. It is trendy due to its crispy texture and savoury flavour. It is made from a mixture of rice flour and urad dal flour. The deep-fried snack, in its intricate, spiral shapes, resembles twisted or coiled designs. The dough, seasoned by sprinkling cumin, sesame, ajwain (carom seeds), and other spices, forms the flavourful base. The preparation begins with soaking urad dal, grinding it to a fine paste, and adding rice flour and the spices selected. Water is added gradually to create a smooth, pliable dough that can easily be shaped. With the help of a special mould called a murukku press, the dough is pressed into excellent, decorative shapes directly into hot oil for frying. This frying process is quick, and when the murukku puffs up and browns, it crunches up nicely and looks exquisitely appetising. Often enjoyed as a standalone snack, the murukku recipe goes with tea or coffee and is enjoyed on happy occasions and celebrations. Its delightful crunchy texture and exceptional flavours make murukku a favourite among children and adults. It keeps very well for days in air-tight containers. The recipe of murukku, being a candy, is not only delicious to taste but also keeps a special status as a piece of ancient Indian culinary craftsmanship, much appreciated for its flavoured taste and the amount of skill that goes into making this candy.

Ingredients required for Murukku

  1. 1/2 cup urad dal
  2. 2 cups rice flour
  3. 1 tsp cumin seeds
  4. 1 tsp sesame seeds
  5. A pinch asafoetida (hing)
  6. To taste salt
  7. Oil

Cooking steps for Murukku

  1. 1
    To make the delicious murukku, soak 1/2 cup urad dal in water for approximately 2 hours. Urad dal softens slightly while soaking, making it very soft to grind into a smooth paste. Once soaked, drain the water and pour the urad dal into a blender or food processor. Grind it till you get the smooth consistency. This urad dal paste will impart a rich flavour and texture to the murukku.
  2. 2
    Mix this smooth urad dal paste with 2 cups of rice flour, cumin seeds, 1 Tsps of sesame seeds, and a pinch of asafoetida and salt to taste. Spices enhance the rich and fragrant flavours, which, in turn, will bring out a savoury taste in the murukku.
  3. 3
    Mix all ingredients. Add water gradually, mixing till it is a soft, pliable dough. It should neither be wet nor very dry. The dough should easily be shaped to intricate designs.
  4. 4
    Meanwhile, put oil in a deep frying pan and bring it to medium heat. Sufficient oil would be needed to cover the murukku when frying. Pour the dough into the murukku press, a special tool used to perfectly shape the dough and form spirals and coils as they are pushed through it. When the oil has reached the correct temperature, gently press the dough into the hot oil in spirals. Fry in small portions to avoid loading the pan and, therefore, letting the oil temperature drop.
  5. 5
    Fry the murukku over medium flame, turning them sometimes, until crisp and golden brown in colour.
  6. 6
    The frying is more or less fast; each lot will take up to three to four minutes. After they are well-fried and appear crispy, remove the murukku from the oil with a slotted spoon. Spread on a paper towel-lined plate. It's an important step to preserve the crispiness.
  7. 7
    Let the murukku cool down entirely after frying. Store them in an airtight container after the murukku has cooled down completely. Murukku is an easy-to-eat biscuit and can be enjoyed as is or with a cup of tea or coffee. Murukku is often used during festivals and ceremonies, and people appreciate the snack because of its unique texture and savoury flavour. Murukku will delight the palate with its crunch and the rich flavours that go into it. It is a great treat for loved ones and close family, and it represents an item from the treasured list on the Indian food menu. Enjoy not just the satisfaction of preparation but also while passing it on.

Shop Ingredients

Oil
175
1
172
1
161
1
137
1
148
1
150
1
291
1
141
1
730
1
241
1
Urad Dal (1/2 cup)
159
1
98
1
110
1
230
1
149
1
88
1
114
1
177
1
107
1
86
1
Asafoetida (hing) (a pinch)
57
1
96
1
182
1
92
1
118
1
71
1
91
1
110
1
126
1
55
1
Salt (to taste)
27
1
21
1
22
1
50
1
107
1
56
1
99
1
47
1
76
1
75
1
Rice Flour (2 cups)
35
1
70
1
65
1
38
1
55
1
69
1
68
1
34
1
79
1
75
1
Sesame Seeds (1 Tsp)
48
1
72
1
77
1
50
1
97
1
57
1
46
1
43
1
Cumin Seeds (1 Tsp)
60
1
241
1
105
1
150
1
90
1
175
1
84
1
226
1
100
1
140
1

FAQs

Can I make murukku in advance?

Yes, you may make murukku in advance. Once it is fried, let it cool completely and pack it into a vessel or container tightly. The snack will remain fresh and crunchy for a week at room temperature. To keep them more crunchy, ensure the container is sealed tightly so that the moisture doesn't penetrate. However, if they begin to get soggy, you can heat them in the oven to remove excess moisture from the murukku.

What can I serve my guests with murukku?

Murukku is yummy when had as a snack. However, it also pairs perfectly with various accompaniments. You could even indulge in it with hot spicy chutneys such as mint or coconut chutney or relish them with pickles to provide an all-around flavour. Some people even love having murukku with tea or coffee, making perfect tea-time companions. They can be used as a crunchy topping for various South Indian dishes or as part of a larger snack platter.

Can I modify the Murukku recipe using different ingredients?

Absolutely! The basic murukku recipe is very versatile. Many flavours can be tried out with just the basic flavourings of spices. Add red chilli powder for heat, turmeric powder for colour, or dried herbs like curry leaves. Add grated cheese to the dough for a cheesy twist. Mix various types of flours, say besan or even a mix of different kinds of flours, to create unique textures and flavours.