Authentic Murukku Recipe – Crispy Rice & Chickpea Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Murukku Recipe – Crispy Rice & Chickpea Snack

Hey everyone! If you’ve ever wandered through the snack aisles of an Indian grocery store, you’ve probably spotted these delightful, crunchy, star-shaped goodies – Murukku! They’re a staple in South Indian homes, especially during festivals, and honestly, once you make them yourself, you’ll be hooked. I remember the first time I tried making Murukku; it took a couple of attempts to get the hang of it, but the reward? Totally worth it! Let’s dive into making these crispy, flavourful treats.

Why You’ll Love This Recipe

This Murukku recipe is all about that satisfying crunch and a beautiful blend of savoury flavours. It’s surprisingly simple once you get the dough consistency right. Plus, making Murukku is a fun activity – a little messy, maybe, but definitely fun! It’s a fantastic way to share a taste of Indian tradition with friends and family.

Ingredients

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

• 4 cups rice flour (approximately 500g)
• 1 cup roasted chickpea flour (besan) (approximately 100g)
• 1 tsp cumin seeds
• 1 tsp red chili powder (adjust to your spice preference!)
• 0.5 tsp asafoetida (hing)
• 3 tbsp butter (approximately 42g)
• 1 tsp salt
• Oil for frying

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference.

• Rice Flour: The type of rice flour matters! I recommend using a fine rice flour – the kind specifically labelled for making Murukku or idiyappam. This gives you that perfect, melt-in-your-mouth texture.
• Roasted Chickpea Flour (Besan): Make sure your besan is nicely roasted. You can buy pre-roasted besan, or roast it yourself for a more intense flavour. Just dry roast it in a pan until fragrant, being careful not to burn it.
• Spice Levels: Red chili powder can vary a lot in heat. Start with 1 tsp and taste as you go. Some families in my region love a really spicy Murukku, while others prefer it mild.
• Asafoetida (Hing): Don’t skip this! It adds a unique savoury depth. A little goes a long way.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring 2 cups of salted water to a boil in a steel vessel. Gradually add the rice flour, stirring constantly to form a sticky paste. This is where your arm workout begins! Once it comes together, cover and let it cool completely.
2. Now, in a large bowl, combine the cooled rice paste with the roasted chickpea flour, cumin seeds, red chili powder, and asafoetida. Add the melted butter.
3. Here’s the tricky part: kneading the dough. Mix everything well and adjust the consistency with extra rice flour or a little warm water to form a smooth, non-sticky dough. It should be pliable but not too soft.
4. Heat oil in a deep frying pan or kadhai over medium heat. Attach a star-shaped disc to your Murukku press and grease it lightly with oil.
5. Press the dough into concentric circles directly over greased parchment paper. This makes cleanup so much easier! Fry 5-6 Murukkus at a time in the medium-hot oil until they turn golden brown and crispy.
6. Drain the fried Murukkus on paper towels to remove excess oil. Let them cool completely before storing. Trust me, they’re hard to resist while warm, but they get even crispier as they cool!

Expert Tips

• Oil Temperature: Maintaining the right oil temperature is key. If it’s too hot, the Murukkus will burn on the outside and remain soft inside. Too cold, and they’ll absorb too much oil.
• Pressing Technique: Apply even pressure when pressing the dough. This ensures uniform shape and cooking.
• Don’t Overcrowd: Frying too many Murukkus at once lowers the oil temperature and results in soggy snacks.

Variations

Let’s get creative!

• Vegan Adaptation: Simply replace the 3 tbsp of butter with 3 tbsp of oil. It won’t have quite the same richness, but it’ll still be delicious!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as your asafoetida (hing) doesn’t contain any gluten-based additives. Always check the label to be sure.
• Spice Level: My friend Priya loves to add a pinch of garam masala for extra warmth. Feel free to experiment with different spice combinations!
• Festival Adaptations: During Diwali, my family adds a few drops of rose water to the dough for a subtle floral aroma. For Janmashtami, we sometimes add a pinch of turmeric for colour.

Serving Suggestions

Murukku is fantastic on its own with a cup of chai. It also pairs beautifully with sambar or chutney. They’re perfect for tea time, as a snack during festivals, or even as a crunchy topping for yogurt.

Storage Instructions

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

FAQs

Let’s tackle some common questions:

• What type of rice flour is best for Murukku? A fine rice flour specifically labelled for Murukku or idiyappam is ideal.
• Can I make the dough ahead of time? Yes, you can! Store the dough in an airtight container in the refrigerator for up to 2 days. Bring it to room temperature before pressing.
• How do I prevent Murukku from breaking while frying? Ensure the oil temperature is correct and apply even pressure when pressing.
• What is the purpose of asafoetida (hing) in this recipe? Asafoetida adds a unique savoury flavour and aids digestion.
• Can I use a different type of oil for frying? You can use any neutral-flavoured oil with a high smoke point, such as sunflower oil, vegetable oil, or peanut oil.

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