Authentic Murukku Recipe – Crispy Rice & Besan Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Murukku Recipe – Crispy Rice & Besan Snack

Okay, let’s be real. Is there anything more satisfying than a crunchy, savory snack with your evening chai? For me, it’s Murukku, hands down! I remember my grandmother making huge batches of these during festival season, and the whole house would smell incredible. It’s a bit of a labor of love, but trust me, the results are SO worth it. This recipe is my attempt to recreate her magic – and I think I’ve gotten pretty close!

Why You’ll Love This Recipe

This Murukku recipe is all about that perfect crunch and delightful savory flavor. It’s a classic Indian snack, especially popular in South India, and it’s surprisingly easy to make at home. Plus, it’s a fantastic way to impress your friends and family with a little taste of India. It’s perfect for Diwali, tea time, or just a little something to munch on when those cravings hit!

Ingredients

Here’s what you’ll need to make these crispy delights:

• 1 cup rice flour (approx. 170g)
• 0.25 cup besan flour (gram flour, approx. 45g)
• 0.25 cup fried gram dal flour (roasted chickpea flour, approx. 45g)
• 1 tablespoon butter (approx. 14g)
• 1 teaspoon chili powder (approx. 5g)
• 1 teaspoon sesame seeds (approx. 5g)
• 1 pinch hing (asafoetida)
• Salt to taste
• Oil for deep frying

Ingredient Notes

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

• Rice Flour: The quality of your rice flour is key. I prefer a fine, silky rice flour for the best texture. You can find it at most Indian grocery stores.
• Besan Flour: There are different types of besan. I like to use a regular, all-purpose besan for this recipe.
• Fried Gram Dal Flour: Don’t skip this! It adds a lovely nutty flavor and helps with the crispness. You can usually find it pre-made, or you can roast chana dal (split chickpeas) and grind it yourself.
• Hing (Asafoetida): This little pinch is a game-changer. It adds a unique, savory depth of flavor that you won’t get anywhere else. It can be a bit strong, so start with a small pinch and adjust to your liking. Seriously, don’t leave this out!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, sieve together the rice flour, besan flour, and fried gram dal flour. This ensures everything is nicely combined and lump-free.
2. Now, add the sesame seeds, melted butter, chili powder, salt, and hing to the flour mixture. Give it a good mix with your hands – really get in there and rub the butter into the flour.
3. Time for the water! Gradually add water, a little at a time, and start bringing the dough together. You want a soft, pliable dough that isn’t sticky. It should feel similar to playdough.
4. Shape the dough into a cylindrical log. This makes it easy to load into the murukku press.
5. Grease the ribbon disc attachment of your murukku press lightly with oil. Load the dough into the press.
6. Heat oil in a pan over medium heat. You want enough oil for the murukku to float. Once the oil is hot enough (test with a tiny piece of dough – it should sizzle and rise to the surface), press the dough directly into the hot oil in circular shapes.
7. Fry the murukku until they start bubbling and then reduce. Flip them over and cook until they’re golden brown and crispy on both sides.
8. Remove the murukku from the oil and drain them on paper towels. Let them cool completely before storing.

Expert Tips

• Oil Temperature: Maintaining the right oil temperature is crucial. Too hot, and they’ll burn on the outside before cooking through. Too cold, and they’ll absorb too much oil.
• Pressing Technique: Apply even pressure when pressing the dough. This will ensure uniform shapes and even cooking.
• Don’t Overcrowd: Fry the murukku in batches to avoid lowering the oil temperature.

Variations

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

• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your hing is pure and doesn’t contain any gluten-based additives.
• Spice Level Adjustment: If you’re not a fan of spice, reduce the amount of chili powder or omit it altogether. For a real kick, add a pinch of cayenne pepper! My friend loves adding a little garam masala too.
• Regional Variations: Tamil Nadu style Murukku often includes a bit of urad dal flour for extra crispness. Kerala style Murukku tends to be a bit more savory and uses more hing.

Serving Suggestions

Murukku is best enjoyed with a cup of hot chai, but it’s also delicious on its own as a snack. They’re perfect for parties, picnics, or just a cozy night in.

Storage Instructions

Once cooled completely, store the murukku in an airtight container at room temperature. They should stay crispy for up to a week (if they last that long!).

FAQs

Let’s tackle some common questions:

• What type of oil is best for frying Murukku? Groundnut oil (peanut oil) is traditionally used, but you can also use vegetable oil or sunflower oil.
• How do I prevent Murukku from absorbing too much oil? Make sure the oil is at the right temperature and don’t overcrowd the pan.
• Can I make the dough ahead of time? Yes, you can! Just store it in an airtight container in the refrigerator for up to 2 days. Bring it to room temperature before pressing.
• What is the purpose of adding butter to the dough? The butter adds flavor and helps create a tender, crispy texture.
• My Murukku is breaking while frying, what am I doing wrong? The dough is likely too dry. Add a little more water, a teaspoon at a time, until it’s pliable.

Enjoy making (and eating!) these delicious Murukku. I hope this recipe brings a little bit of Indian sunshine into your kitchen!