Authentic Murukku Recipe – Crispy South Indian Snack with Sesame Seeds

Last Updated on 2 months by Neha Deshmukh

Authentic Murukku Recipe – Crispy South Indian Snack with Sesame Seeds

Hey everyone! If you’ve ever wandered through the snack aisles of an Indian grocery store, you’ve probably spotted these delightful, spiraled treats – Murukku! They’re seriously addictive, wonderfully crunchy, and surprisingly easy to make at home. I remember the first time I tried making these; it felt a little daunting with the murukku maker, but trust me, once you get the hang of it, you’ll be whipping up batches for every festival and get-together. Let’s dive in!

Why You’ll Love This Recipe

This Murukku recipe is all about achieving that perfect balance of crispiness and flavour. It’s a classic South Indian snack, perfect with a cup of chai, and guaranteed to disappear quickly! Plus, making it yourself means you control the ingredients – no unwanted preservatives here. It’s a little bit of effort, but so worth it.

Ingredients

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

• 3 cups raw rice
• 0.5 cup Bengal gram dal (kadalai paruppu)
• 0.5 cup moong dal (pasi paruppu)
• 0.5 tsp hing (asafoetida)
• 1 tsp sesame seeds
• 20 grams butter
• 1.5 tsp salt
• Water as needed
• Oil as needed for frying

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Raw Rice Varieties for Murukku

The type of raw rice you use makes a difference. Traditionally, a short-grain raw rice is preferred for its starch content, which helps bind the dough. But honestly, any good quality raw rice will work! I’ve used sona masoori with great results.

Bengal Gram Dal & Moong Dal – The Protein Powerhouse

These dals aren’t just about flavour; they add a lovely subtle nutty taste and a bit of protein to your snack. Don’t skip them!

The Significance of Hing (Asafoetida) in South Indian Cuisine

Hing might smell a little…interesting on its own, but it adds a wonderful savoury depth to South Indian dishes. It’s almost essential for Murukku! A little goes a long way, so don’t overdo it.

Butter vs. Oil – Flavor & Texture Differences

I prefer using butter for a richer flavour and slightly more tender texture. You can substitute with oil (about 2 tablespoons), but the butter really elevates the taste.

Sesame Seeds – Regional Variations & Nutritional Benefits

Sesame seeds are a classic topping, adding a beautiful nutty flavour and a delightful crunch. You’ll find variations across South India – some use black sesame seeds, others add a sprinkle of cumin seeds too! They’re also packed with calcium and other good stuff.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the Bengal gram dal and moong dal separately on medium heat until you lose the raw smell. Be careful not to brown them – we just want to toast them slightly.
2. Next, wipe the raw rice clean (this helps with the texture) and combine it with the roasted dals. Grind everything into a fine flour. Sieve the flour to remove any coarse bits – this is key for a smooth Murukku.
3. Now for the dough! In a large bowl, mix the prepared flour with the butter, sesame seeds, and salt. Gradually add water, a little at a time, and knead until you form a soft, pliable dough. It shouldn’t be sticky, but it shouldn’t be too dry either.
4. Heat oil in a deep frying pan or kadai over medium heat. To test if the oil is ready, drop a tiny piece of dough into the oil – it should immediately rise to the surface.
5. Load the dough into your murukku maker (I use the star-shaped disc). Grease a ladle or plate lightly with oil. Press the murukku maker directly onto the greased surface, creating spiral shapes.
6. Gently slide the shaped murukkus into the medium-hot oil, frying 2-3 at a time. Fry until they turn golden brown and the bubbling subsides.
7. Drain the fried murukkus on a colander or kitchen towel. Let them cool completely before storing them in airtight containers. This is crucial for maintaining their crispness!

Expert Tips

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

Achieving the Perfect Dough Consistency

The dough is the most important part! It should be soft and smooth, like playdough. If it’s too dry, the murukkus will crack. If it’s too wet, they’ll absorb too much oil.

Testing Oil Temperature for Optimal Frying

Don’t skip the oil temperature test! If the oil isn’t hot enough, the murukkus will be soggy. If it’s too hot, they’ll burn on the outside and remain uncooked inside.

Troubleshooting Murukku Shape & Cracking

Cracking usually means the dough is too dry. Add a tiny bit more water and knead again. If the shape isn’t holding, make sure your murukku maker is clean and the dough isn’t sticking.

Maintaining Murukku Crispness

Cooling completely is key! Also, store them in an airtight container. Adding a few dried red chilies to the container can help absorb any moisture.

Variations

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

Vegan Murukku Adaptation

Simply replace the butter with an equal amount of vegan butter or oil.

Gluten-Free Confirmation

This recipe is naturally gluten-free, as it uses rice and lentils!

Spice Level Adjustment – Adding Chili Powder

My friend loves a spicy kick, so I sometimes add ½ tsp of chili powder to the dough.

Diwali/Festival Adaptation – Sweet Murukku Options

For a sweet treat, add 2 tablespoons of powdered sugar to the dough and a pinch of cardamom.

Serving Suggestions

Murukku is fantastic on its own with a cup of chai. It also pairs well with sambar or chutney. They’re perfect for parties, festivals, or just a little afternoon snack.

Storage Instructions

Store cooled Murukku in an airtight container at room temperature for up to a week. They tend to lose their crispness after that, so enjoy them while they’re fresh!

FAQs

Let’s answer some common questions:

What type of rice is best for making Murukku?

Traditionally, a short-grain raw rice is used, but any good quality raw rice will work. Sona Masoori is a great option!

Can I use store-bought Murukku flour? What adjustments should I make?

Yes, you can! Store-bought flour might be a bit coarser, so you might need to add a little more water to get the right dough consistency.

How do I prevent Murukku from absorbing too much oil?

Make sure the oil isn’t too hot and don’t overcrowd the pan. Fry in batches of 2-3.

My Murukku cracked while frying – what went wrong?

The dough was likely too dry. Add a tiny bit more water and knead again.

Can I make Murukku ahead of time and store the dough?

You can, but the dough tends to dry out. Wrap it tightly in plastic wrap and refrigerate for up to a day. You might need to add a little water to soften it before using.

Enjoy making these delicious Murukku! I hope this recipe brings a little bit of South Indian sunshine into your kitchen. Happy frying!