Authentic Jeera Murukku Recipe – Crispy South Indian Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Jeera Murukku Recipe – Crispy South Indian Snack

Hey everyone! If you’ve ever wandered through the snack aisles of an Indian grocery store, you’ve probably spotted these delightful, spiral-shaped goodies – Jeera Murukku! They’re seriously addictive, and honestly, making them at home is SO much more satisfying (and you get to control the freshness!). I remember the first time I tried making these; it took a couple of attempts to get the hang of the dough, but once I did, it became a family favorite. Let’s dive in and make some crispy, flavorful Jeera Murukku together!

Why You’ll Love This Recipe

This Jeera Murukku recipe is all about that perfect crunch and the warm, comforting flavor of cumin. It’s surprisingly easy to make, even if you’ve never used a murukku press before. Plus, it’s a fantastic snack to have on hand for tea time, festivals, or just when you’re craving something savory and delicious. You’ll be amazed at how quickly these disappear!

Ingredients

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

• 1 cup rice flour
• ¼ cup urad dal flour
• ½ cup thick coconut milk (about 120ml)
• ¼ tablespoon butter (about 14g)
• ½ teaspoon jeera (cumin seeds)
• Salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Rice Flour: Choosing the Right Grain

The type of rice flour you use really impacts the texture. I prefer using idli rice flour – it gives a lovely, slightly softer bite. You can find it at most Indian grocery stores. (About 150g)

Urad Dal Flour: The Binding Agent & Its Benefits

Urad dal flour (black lentil flour) is key for binding the murukku together. Don’t skip this! It’s what gives them that satisfying snap. (About 30g)

Thick Coconut Milk: Regional Variations & Substitutions

Thick coconut milk is traditional, and it adds a subtle sweetness and richness. In South India, you’ll find variations in how thick the coconut milk is made. If you can’t find thick coconut milk, you can use canned coconut cream, or even make your own by refrigerating a can of full-fat coconut milk overnight and scooping out the thick cream that rises to the top. (About 120ml)

Jeera (Cumin): Flavor Profile & Quality

Good quality cumin seeds are essential for that classic Jeera Murukku flavor. Make sure yours are fragrant! Lightly roasting the cumin seeds before adding them to the dough can really enhance their aroma.

Butter: Traditional vs. Oil – Impact on Texture

Traditionally, butter is used for a slightly richer, more melt-in-your-mouth texture. You can substitute with oil if you prefer, but the butter really does add something special.

Salt: Balancing the Flavors

Don’t be shy with the salt! It balances the sweetness of the coconut milk and enhances the cumin flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Combine the dry ingredients: In a mixing bowl, combine the rice flour, urad dal flour, salt, and butter.
2. Add the jeera: Sprinkle in the jeera and mix everything well, ensuring the cumin is evenly distributed.
3. Make the dough: Gradually add the thick coconut milk while mixing. Then, add water little by little, until you form a smooth, pliable dough. It shouldn’t be too sticky or too dry.
4. Prepare the press: Grease the murukku press with a little oil. This prevents the dough from sticking.
5. Fill and press: Fill the murukku press about ¾ full with the dough. Press the murukkus directly into preheated oil, or onto a ladle first and then gently slide them into the oil.
6. Fry to perfection: Fry until golden brown and the sizzling sound subsides. This usually takes about 2-3 minutes per batch.
7. Drain and cool: Remove the murukkus from the oil and drain them on paper towels to remove any excess oil. Let them cool completely before storing.

Expert Tips

A few little secrets to help you nail this recipe!

Achieving the Perfect Dough Consistency

This is the trickiest part! The dough should be soft and pliable, but not sticky. If it’s too dry, add a teaspoon of water at a time. If it’s too sticky, add a tablespoon of rice flour.

Troubleshooting Murukku Shape & Breakage

If your murukkus are breaking, the dough is likely too dry. Add a little more water. If they’re spreading out too much, the dough is too wet – add a little more rice flour.

Oil Temperature Control for Crispiness

Maintaining the right oil temperature is crucial. If the oil is too hot, the murukkus will burn on the outside and remain soft inside. If it’s too cold, they’ll absorb too much oil. Aim for medium heat – around 350°F (175°C).

Ensuring Even Cooking

Don’t overcrowd the pan! Fry the murukkus in batches to ensure they cook evenly and stay crispy.

Storing for Maximum Freshness

Store the cooled murukkus in an airtight container at room temperature. They’ll stay crispy for up to a week (though, let’s be real, they probably won’t last that long!).

Variations

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

Vegan Murukku Adaptation

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

Gluten-Free Confirmation

This recipe is naturally gluten-free, as it uses rice flour and urad dal flour!

Spice Level Adjustment (Adding Chili Powder)

My friend, Priya, loves a little heat, so she always adds ½ teaspoon of chili powder to the dough. Feel free to experiment!

Festival Adaptations (Diwali, Krishna Jayanthi)

These are a staple during Diwali and Krishna Jayanthi. You can make larger batches and package them as gifts!

Serving Suggestions

Jeera Murukku is perfect as a standalone snack with a cup of chai. They also pair beautifully with sambar or chutney.

FAQs

Let’s answer some common questions!

What type of rice flour is best for Murukku?

Idli rice flour is my go-to! It gives a nice texture. But you can also use regular rice flour, though the results might be slightly different.

Can I use store-bought coconut milk, or is fresh preferred?

Store-bought is perfectly fine! Just make sure it’s thick coconut milk or coconut cream.

My Murukku dough is too dry, what should I do?

Add water, one teaspoon at a time, and knead until you reach the right consistency.

How can I prevent the Murukku from absorbing too much oil?

Make sure your oil is at the right temperature (medium heat) and don’t overcrowd the pan.

What is the shelf life of homemade Jeera Murukku?

They’ll stay crispy for up to a week in an airtight container at room temperature. But honestly, they’re usually gone much sooner!

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