Description

Murukku is a popular South Indian savory snack, known for its crispy texture and intricate shapes. This guide provides recipes for three classic varieties: Mullu Murukku (spiky), Thenkuzhal Murukku (smooth), and Seepu Seedai (comb-shaped). Each offers a delightful crunch and a subtle spice, perfect for tea time or festive occasions.

Ingredients

Common Base Dough

• 4 cups Rice Flour (Idiyappam flour or store-bought fine rice flour)
• 1/4 cup Besan (Chickpea Flour)
• 4 tablespoons Butter or Ghee (melted)
• 1.5-2 teaspoons Salt (adjust to taste)
• 2 tablespoons Sesame Seeds (White or Black)
• 1/2 teaspoon Asafoetida (Hing)
• 2-3 cups Water (hot, as needed for kneading)
• as needed Oil (for deep frying)

For Mullu Murukku (Additional Ingredient)

• 1 tablespoon Cumin Seeds

For Thenkuzhal Murukku (Optional Addition)

• 1 teaspoon Black Pepper (crushed)

Instructions

1. In a large mixing bowl, combine the rice flour, besan, salt, sesame seeds, and asafoetida. Whisk to combine.
2. Pour the melted butter or ghee into the dry ingredients. Rub the mixture between your palms until it resembles coarse breadcrumbs. This step is crucial for achieving a crispy texture.
3. Gradually add hot water, a little at a time, while mixing with a spoon or spatula (as the water is hot). Once cool enough to handle, knead into a smooth, non-sticky dough. The dough should be soft but firm enough to hold its shape.
4. For Mullu Murukku: Add the cumin seeds to a portion of the prepared dough and knead well.
5. For Thenkuzhal Murukku: Add the crushed black pepper (if using) to a portion of the prepared dough and knead well.
6. For Seepu Seedai: Use the plain base dough.
7. Prepare your murukku press (chakli maker) with the desired plate: 'star' or 'mullu' plate for Mullu Murukku, 'three-hole' plate for Thenkuzhal Murukku, and roll small portions of dough into thin logs for Seepu Seedai.
8. Fill the murukku press with a portion of the dough. Press the dough onto a greased parchment paper, butter paper, or plastic sheet to form the desired shapes (spirals for Mullu and Thenkuzhal, or roll thin logs for Seepu Seedai and press lightly with a comb or fork to create the pattern). Alternatively, you can press directly into the hot oil (with caution).
9. Heat oil for deep frying in a wide pan or kadai over medium heat. The oil should be hot but not smoking. To test the oil, drop a small piece of dough; it should sizzle and rise slowly.
10. Carefully slide the shaped murukku from the parchment paper into the hot oil. Do not overcrowd the pan.
11. Fry the murukku on medium heat, flipping occasionally, until golden brown and crispy. This usually takes a few minutes per batch. The sizzling will subside as the murukku cooks.
12. Using a slotted spoon, remove the fried murukku and drain excess oil on paper towels.
13. Repeat with the remaining dough, preparing shapes and frying in batches.
14. Allow the murukku to cool completely before storing in an airtight container. They will crisp up further as they cool.