Authentic Murukku Recipe – Crispy Rice Flour Snacks

Last Updated on 2 months by Neha Deshmukh

Authentic Murukku Recipe – Crispy Rice Flour Snacks

Hey everyone! If you’ve ever wandered through the snack aisles of an Indian sweet shop, 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 be hooked. I remember the first time I tried making Murukku; it took a couple of tries to get the hang of the pressing, 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 simplicity and authentic flavour. It’s surprisingly easy to make, even if you’re new to Indian snacks. Plus, it uses ingredients you likely already have in your pantry. The result is a batch of perfectly crunchy, golden-brown Murukku that’s way better than store-bought. Seriously, once you taste homemade Murukku, there’s no going back!

Ingredients

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

• 2 cup rice flour (about 230g)
• 1 tsp coconut oil (about 5ml)
• 1 tsp salt
• 2 cup water (about 480ml)

Ingredient Notes

Okay, let’s talk ingredients! Using good quality rice flour is key here. It really impacts the texture. I prefer a fine, short-grain rice flour for a more delicate crunch.

Coconut oil is also a must for that authentic South Indian flavour. Don’t substitute with another oil if you can help it! It makes a huge difference.

You’ll find different types of rice flour depending on where you are in India. In some regions, they use a specific type called “idli rice flour” which works beautifully. Experiment and see what you like best!

Step-By-Step Instructions

Let’s get cooking!

1. In a large kadai (wok) or deep pan, combine the water, coconut oil, and salt. Bring it to a rolling boil – you want a vigorous boil, not just simmering.
2. Now, carefully add the rice flour to the boiling water. This is where things get a little active! Mix quickly and continuously with a wooden spoon or spatula. It will start to come together into a dough.
3. Once it forms a dough, cover the kadai and let it rest for about 5 minutes. This allows the flour to absorb the water properly. Then, knead the dough until it’s smooth and pliable. It shouldn’t be sticky.
4. Divide the dough into equal-sized balls. Now, it’s time to steam! Steam these balls in an idli steamer for 10-12 minutes. This helps to cook the dough and makes it easier to press.
5. Grease the inside of your murukku (chakli) press with coconut oil. This is super important – otherwise, the dough will stick! Take one hot dough ball and load it into the press. Press the dough into noodle-like spirals directly onto a greased plate or baking sheet.
6. Serve the Murukku warm with your favourite accompaniments! Coconut chutney, a tangy pickle, or a flavourful curry are all fantastic choices.

Expert Tips

• Dough Consistency: The dough should be soft but not sticky. If it’s too sticky, add a little more rice flour. If it’s too dry, add a teaspoon of water at a time.
• Hot Dough is Key: Work with the dough while it’s still hot. It’s much easier to press when warm.
• Greasing is Essential: Seriously, don’t skimp on the coconut oil when greasing the press and the plate. It prevents sticking and ensures clean spirals.

Variations

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

• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your rice flour source to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level Variation – Chilli Murukku: Add 1-2 finely chopped green chillies or ½ – 1 tsp of red chilli powder to the dough for a spicy kick. My friend Priya loves adding a pinch of cayenne pepper too!
• Festival Adaptations – Diwali/Janmashtami Snacks: Murukku is a classic Diwali and Janmashtami snack. You can shape them into different designs using different murukku moulds for a festive touch.
• Different Flour Variations – Besan/Toor Dal Murukku: For a different flavour profile, try substituting half of the rice flour with besan (gram flour) or toor dal flour. This will give you a slightly nutty and earthy taste.

Serving Suggestions

Murukku is best enjoyed fresh, while it’s still crispy. It’s perfect as an evening snack with a cup of chai, or as part of a festive spread. I love serving it with a cooling coconut chutney – the contrast of flavours is amazing!

Storage Instructions

If you have any leftovers (which is unlikely!), store them in an airtight container at room temperature. They will lose their crispness over time, but you can revive them by briefly reheating them in a preheated oven at 180°C (350°F) for a few minutes.

FAQs

Let’s answer some common questions:

• What type of rice flour is best for Murukku? A fine, short-grain rice flour is ideal. Idli rice flour also works wonderfully.
• Can I make the dough ahead of time? You can, but it’s best to make it on the day of. If you do make it ahead, store it in an airtight container in the refrigerator and steam it again before pressing.
• How do I prevent the Murukku from breaking while pressing? Make sure the dough is hot and pliable, and that your murukku press is well-greased.
• What is the best way to store Murukku to maintain its crispness? Store it in an airtight container at room temperature. Reheating in the oven can help revive the crispness.
• Can I bake Murukku instead of frying/steaming? While traditionally steamed, some people bake Murukku at a low temperature (150°C/300°F) for about 20-25 minutes. However, the texture won’t be quite the same as steamed Murukku.

Enjoy making (and eating!) these delicious Murukku. Happy snacking!