📝 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. This recipe combines fine rice flour with nutty roasted gram flour (urad dal), scented with aromatic toasted cumin and carom seeds. Perfectly golden and impossibly crisp, these savory swirls are a labor of love that brings the festive spirit of Diwali into your kitchen any time of year.
🥗 Ingredients
The Flour Base
- 2 cups Rice Flour (fine quality, sifted)
- 1/2 cup Urad Dal Flour (lightly roasted and finely ground)
- 2 tablespoons Roasted Gram Flour (Pottukadalai) (powdered and sifted)
Aromatics and Seasoning
- 1 teaspoon Cumin Seeds (Jeera)
- 1/2 teaspoon Carom Seeds (Ajwain) (lightly crushed between palms)
- 1/4 teaspoon Asafoetida (Hing) (strong yellow powder)
- 1 tablespoon Sesame Seeds (white or black)
- 1/2 teaspoon Red Chili Powder (adjust for heat preference)
- 1 teaspoon Salt (or to taste)
Fats and Liquids
- 2 tablespoons Unsalted Butter (softened at room temperature)
- 1.25 cups Water (lukewarm, added gradually)
- 3 cups Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
In a wide mixing bowl, sift together the rice flour, urad dal flour, and roasted gram flour to ensure there are no lumps, which is crucial for a smooth extrusion.
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2
Add the cumin seeds, carom seeds, sesame seeds, asafoetida, red chili powder, and salt to the flour mixture. Whisk well to distribute the spices evenly.
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3
Incorporate the softened butter into the flour by rubbing it with your fingertips until the mixture resembles coarse breadcrumbs.
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4
Slowly drizzle in the lukewarm water, a little at a time, kneading gently to form a smooth, soft, and non-sticky dough. The dough should be pliable enough to press through the mold without cracking.
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5
Cover the dough with a damp cloth and let it rest for 10 minutes to allow the moisture to stabilize.
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6
Grease the inside of a Murukku press (Achhu) with a little oil and fit it with the single-star or three-star disc.
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7
Heat the vegetable oil in a heavy-bottomed kadai or deep fryer over medium heat. To check if the oil is ready, drop a tiny piece of dough; it should sizzle and rise to the surface immediately.
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8
Grease a few flat ladles or squares of parchment paper with oil. Carefully press the Murukku maker in a circular motion to form 2-3 concentric spirals onto the greased surface.
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9
Gently slide the shaped Murukku into the hot oil. Do not overcrowd the pan; fry 3-4 at a time depending on the size of your vessel.
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10
Fry on medium heat. Once the bottom side turns firm and slightly golden, flip them carefully using a slotted spoon.
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11
Continue frying until the 'shhh' sound of the oil subsides and the bubbles significantly reduce, indicating the moisture has evaporated and the Murukku is crisp.
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12
Drain the golden-brown Murukku onto a wire rack or paper towels to remove excess oil. Repeat with the remaining dough.
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13
Allow the Murukku to cool completely to room temperature before storing in an airtight container to maintain their crunch.
💡 Chef's Tips
Always sift your flours; even a tiny grain of grit can block the Murukku press or cause the snack to burst in oil. If the Murukku breaks while shaping, the dough is too dry; add a teaspoon of water and reknead. If the Murukku absorbs too much oil, the dough is too soft or the oil temperature is too low. Use 'Vennai' (butter) for a melt-in-the-mouth texture, or hot oil for a harder, crunchier bite. Store in a clean, dry airtight jar only after they are completely cool to prevent them from becoming soggy.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Masala Chai or South Indian Filter Coffee for the perfect evening break. Pair with spicy Coconut Chutney or a tangy Tomato Thokku for an extra kick. Include them as a crunchy element in a traditional South Indian Thali or festive meal spread. Crush leftovers over a bowl of Curd Rice for a delightful textural contrast. Pack them in tiffin boxes as a mess-free school or office snack.