Authentic Murukku Recipe – Crispy Rice & Maida Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Murukku Recipe – Crispy Rice & Maida Snack

Hey everyone! If you’ve ever wandered through the snack aisles of an Indian sweet shop, you’ve probably spotted these delightful, coiled beauties – Murukku! They’re seriously addictive, perfectly crunchy, and surprisingly fun to make. I remember the first time I attempted these; it took a few tries to get the hang of the mould, but the reward was so worth it. Today, I’m sharing my family’s recipe for authentic, crispy Murukku that you’ll be making again and again.

Why You’ll Love This Recipe

This Murukku recipe isn’t just about a tasty snack; it’s about tradition. It’s a recipe that’s been passed down, tweaked, and perfected over generations. You’ll love how satisfyingly crunchy these are, and the subtle hint of cardamom is just divine. Plus, making Murukku is a great way to get a little hands-on in the kitchen and impress your friends and family!

Ingredients

Here’s what you’ll need to create these crispy delights:

• ½ cup raw rice flour
• 2 tbsp maida (all-purpose flour)
• 3 tbsp powdered sugar
• 1 pinch salt
• 2 nos cardamom pods
• ¾ cup water + coconut milk mixture
• Oil for frying

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Raw Rice Flour: Type and Quality

Using good quality raw rice flour is key. It should be fine and not grainy. I usually buy mine from an Indian grocery store, but you can also make your own by grinding raw rice (soaked for a couple of hours and then dried) at home.

Maida (All-Purpose Flour): Alternatives & Considerations

Maida gives Murukku its characteristic texture. If you’re looking for alternatives, you can experiment with wheat flour, but the texture will be slightly different – a bit more rustic.

Cardamom Pods: Freshness and Aroma

Fresh cardamom pods are a must! You want that lovely, fragrant aroma. Give the pods a gentle squeeze – they should feel plump and yield a strong scent.

Coconut Milk: Regional Variations & Substitutions

Coconut milk adds a subtle sweetness and richness. You can use store-bought coconut milk, or even freshly squeezed if you’re feeling ambitious! If you don’t have coconut milk, you can substitute with more water, but the flavour won’t be quite as complex.

Oil for Frying: Choosing the Right Oil for Crispy Murukku

I prefer using groundnut oil (peanut oil) for frying Murukku because it has a high smoke point and imparts a lovely flavour. Sunflower oil or vegetable oil also work well. Just make sure the oil isn’t too hot!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the sugar and cardamom seeds together into a fine powder. This releases all those lovely cardamom aromas.
2. In a large bowl, sieve together the raw rice flour, maida, salt, and the sugar-cardamom powder. Sifting ensures everything is nicely combined and lump-free.
3. Now, gradually add the water and coconut milk mixture to the dry ingredients. Mix everything together with your hands (it’s the best way!) until you form a batter. It should be slightly thinner than dosa batter – not too runny, but definitely not stiff.
4. Heat oil in a kadai (a deep frying pan) over low heat. This is crucial – low and slow is the key to crispy Murukku.
5. Dip the murukku mould in the hot oil for a few seconds. This prevents the batter from sticking. Then, coat the mould with the batter, giving it a good swirl. You should hear a gentle sizzling sound.
6. Immediately press the batter-coated mould into the hot oil. Cook for about 30 seconds, until the edges start to loosen.
7. Gently release the Murukku using a knife or the back of a spoon if needed. Flip it over and cook for another 30 seconds, until it’s golden brown and beautifully crisp.
8. Drain the Murukku on paper towels to remove any excess oil.
9. Repeat the process, reheating the mould in the oil before each use. Adjust the oil temperature as needed to maintain low heat.

Expert Tips

A few little secrets to Murukku success!

Maintaining Oil Temperature

Seriously, this is the most important thing. If the oil is too hot, the Murukku will brown too quickly on the outside and remain uncooked inside. If it’s too cold, they’ll absorb too much oil and become soggy.

Achieving the Perfect Batter Consistency

The batter should be smooth and flow easily through the mould. If it’s too thick, add a little more water, a teaspoon at a time. If it’s too thin, add a tablespoon of rice flour.

Troubleshooting Murukku Shape

If your Murukku are breaking or not forming a nice coil, it could be the batter consistency or the oil temperature. Also, make sure the mould is properly coated with batter.

Using the Murukku Mould Effectively

Practice makes perfect! It takes a little getting used to the pressure needed to get a nice, even coil. Don’t be discouraged if your first few attempts aren’t perfect.

Variations

Let’s get creative!

Vegan Murukku

Simply substitute the coconut milk with plant-based milk (like almond or soy milk).

Gluten-Free Murukku (Using Alternative Flours)

Replace the maida with a gluten-free flour blend. A blend designed for all-purpose baking works best.

Spice Level Adjustments (Adding Chili Powder)

My friend loves a little kick, so she adds about ½ teaspoon of chili powder to the batter. Feel free to experiment!

Festival Adaptations (Diwali, Ganesh Chaturthi)

Murukku are a staple during Diwali and Ganesh Chaturthi. You can make larger batches and package them beautifully as gifts.

Serving Suggestions

Murukku are best enjoyed with a cup of hot chai (tea)! They’re also a great accompaniment to sambar or chutney.

Storage Instructions

Store Murukku in an airtight container at room temperature. They’ll stay crispy for up to a week, but honestly, they rarely last that long in my house!

FAQs

Got questions? I’ve got answers!

What type of oil is best for making Murukku?

Groundnut oil is my go-to, but sunflower or vegetable oil work well too. The key is a high smoke point.

How do I know if the Murukku batter is the right consistency?

It should be slightly thinner than dosa batter – smooth and easily flowing.

My Murukku broke while frying. What went wrong?

Most likely, the oil temperature was too hot, or the batter wasn’t coating the mould properly.

Can I make Murukku ahead of time?

You can make the batter ahead of time and store it in the fridge for a day. Just give it a good mix before using.

What is the best way to store Murukku to keep it crispy?

An airtight container at room temperature is best. Avoid storing them in the fridge, as they can lose their crispness.

Enjoy making (and eating!) these delicious Murukku. Happy cooking!