Authentic Murukku Recipe – Crispy South Indian Snack with Urad Dal

Last Updated on 2 months by Neha Deshmukh

Authentic Murukku Recipe – Crispy South Indian Snack with Urad Dal

Introduction

Oh, Murukku! Just the name brings back so many childhood memories of festive seasons and my grandmother’s kitchen filled with the aroma of frying snacks. This crispy, savory treat is a staple in South Indian homes, and honestly, no celebration feels complete without a batch of these beauties. I’m so excited to share my family’s authentic Murukku recipe with you – it’s a little bit of effort, but so worth it for that satisfying crunch!

Why You’ll Love This Recipe

This Murukku recipe isn’t just about a delicious snack; it’s about tradition. It’s about the joy of making something from scratch and sharing it with loved ones. You’ll love how surprisingly easy it is to make, even if you’ve never used a Murukku maker before. Plus, the combination of flavors – the nutty urad dal, the subtle spice, and the aromatic asafoetida – is simply irresistible.

Ingredients

Here’s what you’ll need to create this crispy delight:

• 1 cup rice flour
• 4 tablespoons urad dal (split black lentils)
• 3 tablespoons roasted gram flour (pottukadalai)
• 0.75 teaspoon carom seeds (ajwain)
• 0.5 teaspoon red chili powder
• 0.75 teaspoon sesame seeds
• 0.125 teaspoon asafoetida (hing)
• 0.5 teaspoon salt
• 1 tablespoon oil (for the dough)
• 2.5-3 cups oil for frying

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Urad Dal: The Heart of Murukku

Urad dal is key to that authentic Murukku flavor and texture. We dry roast it to bring out its nutty aroma. Don’t skip this step! About 100g of urad dal is what you’re looking for.

Rice Flour: Choosing the Right Grain

The type of rice flour matters. I prefer using raw rice flour for a lighter, crispier Murukku. You can find it at most Indian grocery stores. About 150g of rice flour will do.

Roasted Gram Flour (Pottukadalai): Regional Variations & Benefits

Roasted gram flour, or pottukadalai maavu, adds a lovely texture and subtle sweetness. In some regions, they even add a little besan (gram flour) along with it! Around 45g is perfect.

Carom Seeds (Ajwain): Digestive Power & Flavor

Carom seeds aren’t just about flavor; they also aid digestion – a bonus when enjoying a delicious snack! About 4g of carom seeds will add a lovely aroma.

Asafoetida (Hing): Aromatic & Traditional Touch

Asafoetida, or hing, might smell a little strong on its own, but it adds a wonderful savory depth to the Murukku. It’s a traditional ingredient and really elevates the flavor. Just a pinch – about 0.75g – is enough.

Oil: Selecting the Best Oil for Frying

I usually use groundnut oil for frying Murukku because of its high smoke point and neutral flavor. Sunflower oil or vegetable oil also work well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Roast & Grind: First, dry roast the urad dal until it turns golden brown. This usually takes about 5-7 minutes on medium heat. Let it cool completely, then grind it into a fine flour.
2. Combine Dry Ingredients: In a large bowl, combine the rice flour, urad dal flour, roasted gram flour, carom seeds, red chili powder, sesame seeds, asafoetida, and salt. Mix everything well.
3. Add Oil & Water: Add 1 tablespoon of oil to the flour mixture and rub it in with your fingers. This helps create a flaky texture. Now, gradually add water, a little at a time, and knead to form a firm, non-sticky dough. This is the most important step – we’ll talk more about it in the tips section!
4. Prepare the Murukku Maker: Grease the inside of your Murukku maker with a little oil. I use the star-shaped disc, but you can use any shape you like.
5. Shape the Murukku: Fill the Murukku maker with the dough. Hold it over parchment paper and press to create spiral shapes. Don’t overcrowd the paper!
6. Fry to Perfection: Heat oil in a kadai (deep frying pan) over medium heat. Gently slide the shaped Murukku into the hot oil. Fry until golden brown and crispy, flipping once or twice.
7. Drain & Cool: Remove the fried Murukku with a slotted spoon and drain on a colander lined with paper towels. Let them cool completely before storing.

Expert Tips

Here’s where I share all my little secrets for Murukku success!

Achieving the Perfect Dough Consistency

The dough is everything. It should be firm but pliable, like playdough. If it’s too soft, the Murukku will spread out while frying. If it’s too hard, it will crumble. Add water very gradually!

Troubleshooting Murukku Shapes

If your Murukku is breaking, the dough is likely too dry. Add a tiny bit of water and knead again. If it’s spreading, the dough is too wet – add a little rice flour.

Maintaining Oil Temperature for Crispy Murukku

The oil temperature is crucial. If it’s too hot, the Murukku will burn on the outside and remain soft inside. If it’s too cold, they’ll absorb too much oil. Medium heat is your friend!

Ensuring Even Frying

Gently push the Murukku down into the oil initially, then let it float. This helps it cook evenly.

Variations

Let’s get creative!

Vegan Murukku

This recipe is naturally vegan! Just ensure your oil is plant-based.

Gluten-Free Murukku (Naturally Gluten-Free!)

Murukku is naturally gluten-free, as it uses rice flour and lentil flour.

Spice Level Adjustments: Mild to Spicy

Adjust the amount of red chili powder to your liking. For a milder flavor, use half the amount or omit it altogether.

Festival Adaptations: Diwali, Krishna Jayanthi & More

I love making Murukku for Diwali and Krishna Jayanthi. You can add a pinch of turmeric powder for a beautiful golden color during festive occasions.

Serving Suggestions

Murukku is best enjoyed with a cup of hot chai or filter coffee. It’s also a great snack to pack for picnics or road trips.

Storage Instructions

Store cooled Murukku in an airtight container at room temperature for up to a week. They tend to lose their crispness over time, so enjoy them fresh!

FAQs

Let’s answer some common questions.

What type of rice flour is best for making Murukku?

Raw rice flour is ideal for a light and crispy texture.

Can I make the dough ahead of time? How long will it keep?

You can make the dough a few hours ahead of time. Store it covered in the refrigerator, but it might become a little firm. You may need to add a tiny bit of water to soften it before using.

My Murukku broke while frying – what went wrong?

Most likely, the dough was too dry. Add a little water and knead again.

What is the purpose of asafoetida (hing) in this recipe?

Asafoetida adds a unique savory flavor and aroma. It’s a traditional ingredient that really enhances the taste of Murukku.

Can I bake Murukku instead of frying?

While frying gives the best results, you can try baking at 180°C (350°F) for about 15-20 minutes, flipping halfway through. However, the texture won’t be as crispy.