Authentic Murukku Recipe- Crispy Rice & Besan Snacks

Last Updated on 2 months by Neha Deshmukh

Authentic Murukku Recipe – Crispy Rice & Besan Snacks

Introduction

Oh, Murukku! Just the name brings back so many childhood memories. Growing up, my grandmother would make a huge batch of these during Diwali, and the aroma would fill the entire house. It’s the quintessential Indian snack – crunchy, savory, and utterly addictive. I’m so excited to share my family’s recipe with you. It’s a little bit of effort, but trust me, the reward is so worth it. You’ll be enjoying these crispy spirals with your evening chai in no time!

Why You’ll Love This Recipe

This Murukku recipe isn’t just about a delicious snack; it’s about tradition. It’s about that satisfying crunch, the perfect blend of spices, and the joy of sharing something homemade. It’s also surprisingly versatile – you can adjust the spice level to your liking and even make it vegan! Plus, it stays fresh for ages, making it perfect for gifting or just having on hand when those snack cravings hit.

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup rice flour
• ½ cup besan flour (gram flour)
• 1 tbsp soft butter
• ½ tbsp hot refined oil
• ½ – 1 tsp red chilli powder (adjust to taste)
• ½ tsp ajwain (omam) – carom seeds
• ½ tsp black sesame seeds
• ¼ tsp hing (asafoetida)
• Salt as needed
• Water as needed
• Cooking oil for frying

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Rice Flour: Choosing the Right Grain

The type of rice flour you use really impacts the texture. I prefer using raw rice flour (idli rice flour) for a lighter, crispier murukku. You can find it at most Indian grocery stores. (Approximately 150g)

Besan Flour: The Role of Chickpea Flour

Besan flour adds a lovely nutty flavor and helps bind the dough. Make sure your besan flour is fresh for the best results. (Approximately 75g)

Ajwain (Omam): A Digestive Delight & Flavor Booster

Ajwain isn’t just about flavor; it also aids digestion! It has a unique, slightly pungent aroma that’s so characteristic of Murukku. Don’t skip it!

Hing (Asafetida): The Secret to Authentic Flavor

Hing is a bit of a powerhouse. A tiny pinch adds a savory depth that’s hard to describe. It’s almost essential for that authentic Murukku taste.

Sesame Seeds: Regional Variations & Nutritional Benefits

Black sesame seeds are traditional, but you can use white sesame seeds if you prefer. They add a nice visual appeal and a subtle nutty flavor, plus a boost of calcium!

Oil: Selecting the Best Oil for Frying

I usually use refined oil for frying because of its high smoke point. Groundnut oil also works beautifully and adds a lovely flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, sieve the rice flour and besan flour into a mixing bowl. This gets rid of any lumps and ensures a smooth dough.
2. Now, add the butter, hot oil, red chilli powder, ajwain, sesame seeds, hing, and salt to the flour mixture.
3. Mix everything really well with your hands – this is where you start to build the flavor!
4. Gradually add water, a little at a time, and start kneading the dough. You want a smooth, slightly sticky dough. Don’t add too much water at once!
5. Once the dough comes together, cover it with a damp cloth and let it rest for at least 15-20 minutes. This allows the flour to hydrate and makes the dough easier to work with.
6. Heat oil in a kadai (deep frying pan) over medium heat. To test if the oil is ready, drop a tiny pinch of dough into it. It should sizzle and rise to the surface immediately.
7. Fit a star-shaped mould into your murukku press. Fill the press with the dough.
8. Gently press the murukku press to create small, spiral-shaped murukkus directly onto a flat surface (like a baking sheet lined with parchment paper).
9. Carefully slide the murukkus into the hot oil. Don’t overcrowd the kadai!
10. Fry until they turn golden brown and the bubbles subside. Flip them halfway through for even cooking.
11. Remove the murukkus with a slotted spoon and drain them on paper towels.
12. Let them cool completely before storing in an airtight container.

Expert Tips

A few things I’ve learned over the years…

Achieving the Perfect Dough Consistency

The dough is key. It should be soft, pliable, and slightly sticky. If it’s too dry, the murukkus will be hard. If it’s too wet, they’ll spread out in the oil.

Testing Oil Temperature for Crispy Murukkus

Getting the oil temperature right is crucial for crispy murukkus. Too cold, and they’ll absorb too much oil. Too hot, and they’ll burn.

Troubleshooting: Murukkus Not Crispy Enough

If your murukkus aren’t crispy, it could be the oil temperature, the dough consistency, or the flour. Make sure you’re using raw rice flour and that the dough isn’t too wet.

Maintaining Shape During Frying

Pressing the murukkus directly onto a surface before frying helps them hold their shape. Also, don’t move them around too much while they’re frying.

Variations

Let’s get creative!

Vegan Murukku Adaptation

Simply substitute the butter with a vegan butter alternative or a couple of tablespoons of oil.

Gluten-Free Confirmation

This recipe is naturally gluten-free, as long as your besan flour is certified gluten-free.

Spice Level Adjustment: Mild to Spicy

Adjust the amount of red chilli powder to your liking. For a milder flavor, use ½ tsp or even less. For a spicier kick, add a pinch of cayenne pepper!

Festival Adaptations: Diwali & Special Occasions

My family loves to make different shapes for different festivals. For Diwali, we use flower-shaped moulds!

Serving Suggestions

Murukku is fantastic on its own with a cup of chai. It also pairs well with sambar or chutney.

Storage Instructions

Store cooled murukkus in an airtight container at room temperature for up to 15 days. They actually get better after a day or two!

FAQs

Let’s answer some common questions.

What type of rice flour is best for making Murukku?

Raw rice flour (idli rice flour) is the best choice for a light and crispy texture.

Can I make the dough ahead of time? How should I store it?

Yes, you can! Store the dough in an airtight container in the refrigerator for up to 2 days. Bring it to room temperature before using.

My Murukkus are breaking apart while frying – what am I doing wrong?

The dough is likely too dry. Add a little more water and knead it again.

What is Hing (Asafetida) and can I substitute it?

Hing is a pungent spice that adds a unique savory flavor. If you can’t find it, you can try substituting with a pinch of garlic powder, but it won’t be quite the same.

How can I adjust the spice level of this Murukku recipe?

Simply adjust the amount of red chilli powder. Start with less and add more to taste.