Authentic Murukku Recipe – Crispy Fried Gram & Rice Flour Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Murukku Recipe – Crispy Fried Gram & Rice Flour Snack

Introduction

Oh, Murukku! Just the name brings back so many childhood memories of festive seasons and my grandmother’s kitchen filled with the aroma of frying snacks. This crispy, coiled delight is a staple in South Indian homes, and honestly, no celebration feels complete without a batch of these. I’m so excited to share my family’s authentic Murukku recipe with you – it’s a little bit of effort, but so worth it for that satisfying crunch!

Why You’ll Love This Recipe

This Murukku recipe isn’t just about the taste (though that’s a huge part of it!). It’s about the tradition, the joy of making something from scratch, and the smiles it brings to everyone who tries it. It’s a wonderfully crunchy, savory snack that’s perfect with a cup of chai, and it keeps well for days (if it lasts that long!). Plus, it’s surprisingly customizable – we’ll get to that later.

Ingredients

Here’s what you’ll need to make these delightful Murukku:

• 2 cups rice flour
• 2 tablespoons fried gram flour (bhuna chana flour)
• 3 tablespoons besan (gram flour)
• 1.5 tablespoons soft unsalted butter
• 0.33-0.5 teaspoon salt (adjust to taste)
• As needed water (approximately ½ – ¾ cup)
• 1 pinch hing (asafoetida)
• 0.75 teaspoon cumin or sesame seeds
• Oil for frying

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Rice Flour Varieties & Quality

The type of rice flour you use matters. I prefer using idli rice flour – it gives a lovely texture. You can also use raw rice flour, but idli rice flour tends to yield a more consistent result. About 400g of rice flour is equivalent to 2 cups.

The Role of Fried Gram (Bhuna Chana)

Fried gram flour (bhuna chana flour) is key for that signature Murukku crunch and nutty flavor. Don’t skip this! It adds a depth of flavor you won’t get otherwise.

Understanding Besan (Gram Flour)

Besan, or gram flour, helps bind the dough and adds a subtle earthy note. It’s a common ingredient in Indian snacks, and a little goes a long way. Around 45g of besan is equivalent to 3 tablespoons.

The Importance of Soft Butter

Using soft butter is crucial. It helps create a tender, melt-in-your-mouth texture. Don’t use melted butter, as it will affect the dough consistency.

Hing (Asafoetida): A Flavorful Essential

Hing, or asafoetida, adds a unique savory depth. It might smell a little pungent on its own, but trust me, it transforms the flavor of the Murukku.

Cumin vs. Sesame Seeds: Regional Preferences

This is where things get personal! Some families prefer cumin seeds (jeera), while others swear by sesame seeds (til). I grew up with sesame seeds, so that’s what I usually use, but feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the fried gram into a fine powder. You’ll need 2 tablespoons.
2. In a large bowl, combine the rice flour, fried gram powder, besan, salt, hing, and cumin/sesame seeds.
3. Add the soft butter and mix everything together really well. Use your fingertips to rub the butter into the flour mixture until it resembles breadcrumbs.
4. Now, gradually add water, a little at a time, and start kneading the dough. You want a smooth, non-sticky dough. It might take a few minutes of kneading to get it right.
5. Divide the dough into three equal portions. This makes it easier to manage when frying.
6. Heat oil in a deep frying pan or kadai over medium heat. To test if the oil is hot enough, drop a tiny piece of dough into the oil – it should rise to the surface immediately.
7. Grease the star attachment of your Murukku maker with a little oil. Fill the maker with one portion of the dough.
8. Press the Murukku maker directly into the hot oil, forming spirals. Or, if you prefer, press the Murukku onto a damp cloth to create longer spirals, then carefully transfer them to the oil.
9. Fry the Murukku in batches, stirring occasionally, until they turn golden brown and crispy.
10. Drain the fried Murukku on paper towels to remove excess oil.
11. Let them cool completely before storing in an airtight container.

Expert Tips

A few things I’ve learned over the years…

Achieving the Perfect Dough Consistency

The dough is the most important part! It shouldn’t be too soft or too hard. It should be pliable and hold its shape when pressed through the Murukku maker.

Testing Oil Temperature for Crispy Murukku

Getting the oil temperature right is key for crispy Murukku. If the oil is too cold, they’ll absorb too much oil. If it’s too hot, they’ll burn quickly.

Troubleshooting Murukku Shape & Texture

• Breaking apart: The dough is likely too dry. Add a teaspoon of water at a time until it comes together.
• Soft Murukku: The oil wasn’t hot enough, or you overcrowded the pan.
• Uneven shape: Make sure the Murukku maker is greased well and the dough is evenly distributed.

Preventing Murukku from Absorbing Too Much Oil

Maintain the correct oil temperature and don’t overcrowd the pan. Fry in smaller batches.

Variations

Let’s get creative!

Vegan Murukku Adaptation

Simply substitute the butter with an equal amount of vegan butter or a neutral-flavored oil like sunflower oil.

Gluten-Free Confirmation

This recipe is naturally gluten-free, as it doesn’t contain any wheat-based ingredients.

Spice Level Adjustments (Adding Chili Powder)

My friend loves a spicy kick! Add ½ – 1 teaspoon of chili powder to the dough for a fiery Murukku.

Navratri/Diwali Festival Adaptations

During festivals, I sometimes add a pinch of turmeric powder for a beautiful golden color and auspicious touch.

Different Murukku Maker Attachments & Results

Experiment with different attachments! Star-shaped is classic, but you can also find round, flower, and other fun shapes. Each attachment will give you a slightly different look.

Serving Suggestions

Murukku is fantastic on its own with a cup of hot chai. It also pairs well with sambar or chutney. We often serve it as part of a larger snack spread during festivals.

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, but they’ll still taste delicious!

FAQs

Got questions? I’ve got answers!

What is the best type of rice flour to use for Murukku?

Idli rice flour is my go-to! It gives the best texture, but raw rice flour will also work.

Can I make the dough ahead of time? If so, how should I store it?

Yes, you can! Wrap the dough tightly in plastic wrap and store it in the refrigerator for up to 2 days. Bring it to room temperature before using.

My Murukku is breaking apart while frying. What am I doing wrong?

The dough is likely too dry. Add a teaspoon of water at a time and knead until it comes together.

What is Hing and where can I find it? Is there a substitute?

Hing is asafoetida, a resin with a pungent smell. You can find it at Indian grocery stores. If you can’t find it, you can omit it, but it does add a unique flavor.

How can I adjust the recipe for a softer Murukku?

Increase the amount of butter slightly, and make sure the oil isn’t too hot when frying.