📝 About This Recipe
Murukku, derived from the Tamil word for 'twisted,' is the quintessential South Indian snack celebrated for its intricate spiral shape and addictive snap. Crafted from a delicate blend of rice flour and roasted lentil flour, these savory treats are infused with aromatic cumin, nutty sesame seeds, and a hint of warming asafoetida. Perfect for festive celebrations or a rainy afternoon tea, this recipe delivers a professional-grade crunch that is light, airy, and deeply satisfying.
🥗 Ingredients
The Flour Base
- 2 cups Fine Rice Flour (sifted and slightly roasted for better texture)
- 1/2 cup Roasted Gram Flour (Urad Dal Flour) (lightly toasted until fragrant)
- 2 tablespoons Besan (Chickpea Flour) (adds a rich golden hue)
Aromatics and Seasoning
- 1 teaspoon Cumin Seeds (Jeera) (slightly crushed between palms)
- 1 teaspoon Black Sesame Seeds (can substitute with white sesame)
- 1/2 teaspoon Ajwain (Carom Seeds) (aids digestion and adds herbal notes)
- 1/4 teaspoon Asafoetida (Hing) (strong yellow variety preferred)
- 1/2 teaspoon Kashmiri Red Chili Powder (for a mild warmth and color)
- 1 teaspoon Salt (adjust to taste)
Fats and Liquids
- 2 tablespoons Unsalted Butter (softened at room temperature)
- 1 1/4 cups Water (use lukewarm water for a softer dough)
- 3 cups Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
In a heavy-bottomed pan, lightly dry-roast the rice flour and urad dal flour separately over low heat for 2-3 minutes. Do not let them brown; you only want to remove moisture and release a nutty aroma.
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2
Sift the roasted flours together into a large mixing bowl to ensure there are no lumps, which is crucial for a smooth extrusion through the murukku press.
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3
Add the cumin seeds, sesame seeds, ajwain, asafoetida, red chili powder, and salt to the flour mixture. Whisk well to distribute the spices evenly.
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4
Incorporate the softened butter into the dry mix by rubbing it in with your fingertips until the flour texture resembles coarse breadcrumbs.
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5
Gradually add lukewarm water, a little at a time, kneading gently to form a smooth, non-sticky, and pliable dough. It should be soft enough to press easily but firm enough to hold its shape.
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6
Cover the dough with a damp cloth and let it rest for 10 minutes to allow the flours to hydrate properly.
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7
Heat the vegetable oil in a deep kadai or frying pan over medium heat. To test if it's ready, drop a small piece of dough; it should sizzle and rise to the surface immediately.
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8
Grease the inside of your 'Murukku Maker' (press) and select the star-shaped or multi-hole disc. Fill the cylinder with a portion of the dough.
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9
Grease a few flat ladles or squares of parchment paper. Carefully press the dough in a circular motion to form 2.5-inch spirals (3-4 rounds per murukku).
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10
Gently slide the shaped spirals into the hot oil. Do not overcrowd the pan; fry about 3-4 at a time depending on the size of your vessel.
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11
Fry on medium heat. When the bottom side turns light golden, carefully flip them using a slotted spoon.
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12
Continue frying until the 'shh' sound of the oil bubbles subsides almost completely. This is the visual cue that the moisture is gone and the murukku is crispy.
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13
Drain the golden murukku on paper towels to remove excess oil. They will continue to crisp up as they cool.
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14
Repeat the process with the remaining dough. Once completely cooled to room temperature, store them in an airtight container.
💡 Chef's Tips
Always roast your flours briefly to ensure the murukku doesn't turn out chewy or hard. If the dough breaks while pressing, it is too dry; add a teaspoon of water and reknead. If the murukku doesn't hold its shape, the dough is too wet; add a tablespoon of rice flour. Maintain a consistent medium oil temperature; if the oil is too hot, they will brown outside but stay raw inside. Use high-quality butter or hot oil (Moyyan) in the dough for that signature melt-in-the-mouth 'khasta' texture.
🍽️ Serving Suggestions
Serve alongside a steaming cup of South Indian Filter Coffee for the ultimate afternoon break. Pair with a spicy Masala Chai during the monsoon season. Include them as a crunchy element on a traditional festive 'Thali' meal. Serve with a side of sweet mango chutney or spicy garlic pickle for a flavor contrast. Crush them slightly and use as a topping for savory yogurt-based chaats.