Authentic Murukku Recipe- Crispy Rice & Gram Flour Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Murukku Recipe – Crispy Rice & Gram Flour Snack

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

Why You’ll Love This Recipe

Murukku isn’t just a snack; it’s a little piece of Indian culinary tradition. It’s wonderfully crunchy, subtly savory, and incredibly addictive. Plus, making it from scratch is surprisingly satisfying! This recipe focuses on a classic approach, but we’ll also explore how to tweak it to your liking. It’s perfect for festive gatherings, afternoon tea, or just when you need a little something to munch on.

Ingredients

Here’s what you’ll need to create these golden spirals:

• Rice Flour
• Gram Flour (Besan)
• Raw Rice
• Oil (for deep frying)

Ingredient Notes

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

Rice Flour Varieties & Their Impact

There are a few types of rice flour you can use. I prefer using idli rice flour for a softer Murukku, but regular rice flour works beautifully too. Experiment to see what you like best! Roughly 1 cup (150g) is a good starting point.

Gram Flour Quality & Flavor

Good quality gram flour (besan) is key. It should smell fresh and nutty, not stale. About ½ cup (70g) will give you that lovely flavour and binding.

The Role of Raw Rice in Murukku Texture

Don’t skip the raw rice! It adds a wonderful crispness. A handful (around ¼ cup or 50g) of raw rice, soaked and ground into a paste, is perfect.

Oil Selection for Deep Frying – Regional Preferences

Traditionally, groundnut oil is used in South India for its flavour and high smoke point. However, you can use any neutral-flavored oil suitable for deep frying, like sunflower or vegetable oil. About 500ml – 750ml will be needed for frying.

Spice Variations & Their Origins

This is where you can really get creative! Common spices include asafoetida (hing), cumin seeds, chili powder, and sesame seeds. The spice blends often vary by region and family tradition.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the Rice Flour Mixture: In a large bowl, combine the rice flour and gram flour.
2. Grind the Raw Rice: Soak the raw rice in water for at least 30 minutes. Then, grind it into a smooth paste.
3. Combine & Knead: Add the raw rice paste to the flour mixture. Gradually add water and knead into a smooth, non-sticky dough. This might take a little elbow grease!
4. Shape the Murukku: Load the dough into a murukku press (or mold) and press it directly into hot oil.
5. Fry to Golden Perfection: Heat the oil in a deep pan over medium heat. Fry the Murukku until golden brown and crispy, flipping once.
6. Drain & Cool: Remove the Murukku and drain on paper towels. Let them cool completely before storing.

Expert Tips

Here are a few things I’ve learned over the years:

Achieving the Perfect Murukku Shape

The key is a consistent pressure on the murukku press. Practice makes perfect! If you’re new to this, start with a small batch to get the feel of it.

Troubleshooting Dough Consistency

• Too Dry: Add a teaspoon of water at a time until it comes together.
• Too Sticky: Add a tablespoon of rice flour.

Maintaining Oil Temperature for Crispiness

The oil needs to be hot enough to cook the Murukku quickly, but not so hot that it burns. Aim for around 170-180°C (340-355°F).

Preventing Murukku from Breaking During Frying

This usually happens if the dough is too dry or the oil isn’t hot enough. Make sure your dough is pliable and the oil is at the right temperature.

Variations

Let’s spice things up!

Vegan Murukku Adaptation

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

Gluten-Free Confirmation

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

Spice Level Adjustments – Mild, Medium, Spicy

• Mild: Reduce or omit chili powder.
• Medium: Add ½ teaspoon chili powder.
• Spicy: Add 1 teaspoon or more chili powder, or a pinch of cayenne pepper.

Festival Adaptations – Diwali, Pongal, and More

During Diwali, I love adding a pinch of cardamom powder for a festive aroma. For Pongal, a sprinkle of urad dal flour adds a lovely nutty flavour.

Regional Variations – Tamil Nadu, Kerala, Karnataka Styles

Tamil Nadu Murukku often includes butter for richness. Kerala versions might use coconut milk in the dough. Karnataka styles sometimes incorporate a touch of hing (asafoetida) for a unique flavour.

Serving Suggestions

Murukku is fantastic on its own with a cup of chai. It also pairs well with sambar or chutney. My kids love it as an after-school snack!

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 oil is best for making Murukku?

Groundnut oil is traditional, but sunflower or vegetable oil work well too.

Can I make the dough ahead of time? If so, 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 might be too dry, or the oil isn’t hot enough.

What is the best way to get consistent shapes with a Murukku press?

Practice consistent pressure and ensure the press is clean and free of dough buildup.

Can I bake Murukku instead of frying? What adjustments are needed?

You can bake it, but it won’t be as crispy. Preheat oven to 180°C (350°F). Bake for 15-20 minutes, flipping halfway through. The texture will be more like a biscuit.

Enjoy making this classic Indian snack! I hope this recipe brings a little bit of joy to your kitchen. Happy cooking!