Crispy Murukku Recipe – Rice & Besan Snack with Hing & Cumin

Last Updated on 2 months by Neha Deshmukh

Crispy Murukku Recipe – Rice & Besan Snack with Hing & Cumin

Introduction

Oh, Murukku! Just the name brings back childhood memories of Diwali celebrations at my grandmother’s house. The air would be filled with the aroma of frying snacks, and Murukku was always the first to disappear. It’s a classic South Indian snack, perfectly crunchy, subtly spiced, and utterly addictive. I’m so excited to share my family’s recipe with you – it’s surprisingly easy to make, and the results are seriously rewarding. Let’s get started!

Why You’ll Love This Recipe

This Murukku recipe is a winner for so many reasons. It’s relatively quick to put together – about 5 minutes of prep and 15 minutes of frying. The combination of rice flour and besan gives it a wonderful texture, and the hing and cumin add a lovely, warming flavour. Plus, it’s naturally gluten-free! It’s the perfect savoury snack for tea time, festivals, or just when you’re craving something crunchy.

Ingredients

Here’s what you’ll need to make a batch of these delightful Murukku:

• 2 cups rice flour (approx. 230g)
• ⅓ cup besan (chickpea flour) (approx. 45g)
• 2 tablespoons unsalted butter (approx. 28g)
• ¼ teaspoon asafetida (hing) (approx. 1.25g)
• 1 teaspoon cumin seeds (approx. 5g)
• 1 ¼ teaspoons salt (approx. 7g)
• 1 ½ cups water (approx. 360ml)
• 3 cups avocado oil (for frying) (approx. 720ml)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Rice Flour Varieties

You can use either raw rice flour or idli rice flour for this recipe. I prefer idli rice flour as it gives a slightly softer, more melt-in-your-mouth texture. Raw rice flour will give a crispier result. Experiment and see what you like best!

Besan (Chickpea Flour) – Choosing the Right Type

Make sure you use a good quality, finely ground besan. A coarser besan can result in a slightly grainy texture.

The Role of Asafetida (Hing)

Asafetida, or hing, is a key flavour component in Indian cuisine. It has a pungent aroma in its raw form, but it mellows out beautifully when cooked, adding a savoury, umami flavour. Don’t skip it! If you absolutely can’t find it, a tiny pinch of garlic powder can be used as a very distant substitute, but it won’t be quite the same.

Cumin Seeds: Fresh vs. Ground

I always use whole cumin seeds and lightly dry roast them before adding them to the dough. This releases their flavour and aroma. You can use ground cumin in a pinch (about ¾ teaspoon), but the flavour won’t be as vibrant.

Avocado Oil – A Healthy Frying Option

I love using avocado oil for frying because of its high smoke point and neutral flavour. You can also use vegetable oil, sunflower oil, or peanut oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the rice flour, besan, butter, asafetida, cumin seeds, and salt. Use your fingertips to rub the butter into the flour mixture until it resembles breadcrumbs.
2. Gradually add the water, a little at a time, mixing with your hands until a pliable, non-sticky dough forms. This might take a few minutes of kneading.
3. Divide the dough into lemon-sized balls.
4. Load one ball of dough into a murukku press fitted with the star-shaped plate.
5. Heat the avocado oil in a deep frying pan or kadhai over medium heat to 350°F (175°C). To test if the oil is hot enough, drop a tiny piece of dough into the oil – it should bubble up immediately.
6. Press the dough strands directly over the hot oil, creating 2-3 inch pieces.
7. Fry the Murukku until they are golden and crispy, about 2-3 minutes per batch. Avoid browning them – you want a lovely pale golden colour.
8. Remove the Murukku with a slotted spoon and drain on a plate lined with paper towels.
9. Let them cool completely before storing.

Expert Tips

A few little things that will help you nail this recipe:

Achieving the Perfect Dough Consistency

The dough is the most important part! It should be soft and pliable, but not sticky. If it’s too dry, add a teaspoon of water at a time. If it’s too sticky, add a tablespoon of rice flour.

Oil Temperature – The Key to Crispy Murukku

Maintaining the correct oil temperature is crucial. If the oil is too cold, the Murukku will absorb too much oil and become soggy. If it’s too hot, they’ll brown quickly on the outside but remain uncooked inside.

Troubleshooting: Murukku Breaking in Oil

If your Murukku are breaking in the oil, it usually means the dough is too dry. Add a little more water and knead again. Also, make sure your murukku press is clean and the nozzle isn’t clogged.

Variations

Want to switch things up? Here are a few ideas:

Vegan Murukku

Simply substitute the butter with an equal amount of vegan butter or a neutral-flavoured oil like coconut oil.

Gluten-Free Murukku (Naturally Gluten-Free!)

This recipe is already naturally gluten-free, as long as you use gluten-free besan!

Spice Level Adjustment – Adding Chili Powder

My family loves a little heat! Add ½ to 1 teaspoon of chili powder to the dough for a spicy kick.

Festival Adaptations – Diwali & Special Occasions

During Diwali, I like to add a pinch of saffron to the dough for a beautiful colour and subtle flavour.

Serving Suggestions

Murukku are delicious on their own with a cup of chai. They also pair well with sambar, chutney, or even a simple tomato sauce.

Storage Instructions

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

FAQs

Got questions? I’ve got answers!

What type of flour is best for Murukku?

Both raw rice flour and idli rice flour work well. Idli rice flour gives a softer texture, while raw rice flour results in a crispier snack.

Can I make the dough ahead of time?

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

How do I know if the oil is hot enough?

Drop a tiny piece of dough into the oil – it should bubble up immediately.

Why are my Murukku soft instead of crispy?

The oil temperature was likely too low, or the dough was too wet.

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

Asafetida is a pungent spice that adds a savoury flavour. A tiny pinch of garlic powder can be used as a very distant substitute, but it won’t be quite the same.