Authentic Murukku Recipe – Coconut & Cumin Flavored Crisps

Last Updated on 2 months by Neha Deshmukh

Authentic Murukku Recipe – Coconut & Cumin Flavored Crisps

Introduction

Oh, Murukku! These crispy, coiled delights are a staple in South Indian homes, especially during festivals. I remember my grandmother making huge batches of these during Diwali, and the aroma would fill the entire house. It’s a bit of work, but trust me, the satisfying crunch and incredible flavor are so worth it. Today, I’m sharing my family’s treasured recipe for authentic Murukku – a coconut and cumin flavored version that’s simply irresistible.

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 creating something with your hands and sharing it with loved ones. Plus, it’s surprisingly customizable! You can adjust the spice level, try different flours, and even make it vegan. Get ready to impress your friends and family with these perfectly crunchy, flavorful treats.

Ingredients

Here’s what you’ll need to make these amazing Murukkus:

• 1 cup rice flour
• 2 tbsp urad dal flour
• 1/3 cup coconut, grated
• 1 tsp cumin seeds
• 1 tsp sesame seeds
• 2 tsp butter
• 2 pinches Asafoetida (Hing)
• Salt as needed
• Oil for deep frying

Ingredient Notes

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

• Coconut & Cumin Paste – The Heart of the Flavor: This paste is what gives our Murukku its signature taste. Make sure to grind it really smooth for the best texture. About 1/4 cup (60ml) of water should do the trick.
• Rice Flour & Urad Dal Flour – The Traditional Blend: This combination is key to achieving that perfect crispness. Don’t substitute these! Using the right ratio is important.
• Sesame Seeds – Adding Texture and Aroma: I love the nutty flavor and slight crunch sesame seeds add. You can toast them lightly before adding for an even more intense aroma.
• Asafoetida (Hing) – A Unique South Indian Flavor: This might seem a little unusual, but trust me, it adds a wonderful savory depth. It’s a staple in South Indian cooking.
• Oil – Choosing the Right Oil for Frying: I prefer using groundnut oil or sunflower oil for frying Murukku. They have a high smoke point and don’t impart much flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the coconut and cumin seeds into a smooth paste using about 1/3 cup (80ml) of water in a mixer. Set aside.
2. In a bowl, combine the rice flour, urad dal flour, coconut-cumin paste, sesame seeds, butter, asafoetida, and salt. Add red chili powder if you like a little heat!
3. Gradually add water, a little at a time, to form a pliable dough. It shouldn’t be too sticky or too dry.
4. Cover the dough with a damp cloth and let it rest for about 10-15 minutes. This helps the flavors meld together.
5. Heat oil for frying in a pan on medium heat. To test if the oil is ready, drop a tiny piece of dough into it – it should sizzle and rise to the surface.
6. Fill your murukku press with the dough.
7. Squeeze spiral-shaped murukku directly into the hot oil, or onto a greased plate for later frying. I find squeezing directly into the oil is easier!
8. Fry the murukku until golden brown and crispy, flipping once. This usually takes about 2-3 minutes per batch.
9. Drain the fried murukku on paper towels to remove excess oil.
10. 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: This is the trickiest part! The dough should be soft and pliable, like playdough. If it’s too dry, add a little more water. If it’s too sticky, add a little more rice flour.
• Frying Temperature – Getting it Just Right: If the oil is too hot, the murukku will brown quickly on the outside but remain uncooked inside. If it’s too cold, they’ll absorb too much oil and become soggy.
• Preventing Murukku from Breaking: Make sure your dough is well-rested and not too dry. Also, don’t overcrowd the pan – fry in batches.
• Using the Murukku Press Effectively: A good quality murukku press makes all the difference. Make sure it’s clean and well-greased before filling it with dough.

Variations

Let’s get creative!

• Vegan Murukku: Simply substitute the butter with a vegan butter alternative or a couple of tablespoons of oil.
• Gluten-Free Murukku (Naturally Gluten-Free): This recipe is naturally gluten-free, as long as you use pure rice flour and urad dal flour.
• Spice Level – Adjusting the Chili Powder: My family loves a little kick, but you can adjust the amount of red chili powder to your liking. Or, leave it out altogether!
• Regional Variations – Exploring Different Flavors: Some people add a pinch of turmeric for color, or even a little black pepper for extra flavor.
• Festival Adaptations – Diwali & Special Occasions: During Diwali, I like to make a larger batch and gift them to friends and family. They make a lovely homemade gift!

Serving Suggestions

Murukku is best enjoyed with a cup of hot chai or filter coffee. It’s also a great accompaniment to sambar or chutney. Honestly, though, they’re delicious enough to enjoy all on their own!

Storage Instructions

Store cooled Murukku in an airtight container at room temperature for up to 5 days. They tend to lose their crispness over time, so it’s best to enjoy them fresh.

FAQs

Let’s answer some common questions:

• What type of rice flour is best for making Murukku? Use raw rice flour (also known as pachari rice flour) for the best results.
• 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 Murukku keeps breaking while frying. What am I doing wrong? The dough is likely too dry. Add a little more water and knead well.
• What is Asafoetida (Hing) and can I substitute it? Asafoetida is a pungent spice used in Indian cooking. If you can’t find it, you can omit it, but it does add a unique flavor.
• Can I bake Murukku instead of frying? While you can try baking them, they won’t have the same crispy texture as fried Murukku.
• How can I adjust the sweetness in Murukku? This recipe isn’t traditionally sweet, but you could add a tiny pinch of sugar if you like.
• What is the shelf life of homemade Murukku? Homemade Murukku will stay fresh for about 5 days when stored in an airtight container.