Authentic Murukku Recipe – Crispy Gram Dal & Sesame Chakli Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Murukku Recipe – Crispy Gram Dal & Sesame Chakli Snack

Hey everyone! If you’ve ever wandered through Indian sweet and savory shops, you’ve probably spotted those beautiful, spiraled snacks – Murukku! They’re seriously addictive, and honestly, making them at home is SO much more satisfying (and fresher!). I remember the first time I tried making Murukku; it took a couple of tries to get the hang of it, but now it’s a family favorite, especially during festivals. Let’s dive into how you can make these crispy, flavorful treats!

Why You’ll Love This Recipe

This Murukku recipe is all about that perfect crunch and a delightful blend of savory flavors. It’s a classic South Indian snack, often called ‘chakli’ in some regions, and it’s perfect for tea time, as a festive treat, or just when you’re craving something crunchy. Plus, the aroma while they’re frying is just heavenly! You’ll love how relatively simple it is to make, and the joy of sharing these homemade goodies with loved ones.

Ingredients

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

• ?? cup roasted gram dal (chana dal)
• 3 cups rice flour
• ?? tsp chilli powder (adjust to your spice preference!)
• 2 tbsp black sesame seeds
• ?? tsp ajwain / carom seeds
• Pinch of hing (asafoetida)
• ?? tsp salt
• 2 tbsp butter
• Hot water (as needed)
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

• Roasted Gram Dal: This is key for that authentic flavor and texture. Make sure it’s nicely roasted – you can buy it pre-roasted, or roast it yourself until golden brown and fragrant. About 1 cup (180g) is perfect.
• Rice Flour: I prefer using idli rice flour for a softer Murukku, but you can also use regular rice flour. Experiment to see what you like best!
• Black Sesame Seeds: Don’t skip these! They add a wonderful nutty flavor and visual appeal. White sesame seeds work in a pinch, but black sesame seeds are traditional.
• Hing (Asafoetida): A tiny pinch of hing adds a unique savory depth. It might smell a little strong on its own, but trust me, it works wonders in the Murukku. It also aids in digestion – a little bonus! About ¼ tsp is usually enough.
• Chilli Powder: I usually use around 1-2 tsp of chilli powder, depending on how spicy I want it. Kashmiri chilli powder gives a lovely color with mild heat.
• Ajwain: About 1 tsp of ajwain adds a lovely aromatic flavour and aids digestion.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the roasted gram dal into a fine powder. Then, sift it along with the rice flour to ensure everything is light and airy. This is important for a crispy Murukku!
2. Now, in a large bowl, combine the flour mixture with chilli powder, sesame seeds, ajwain, hing, and salt. Add the butter and rub it into the flour until it resembles breadcrumbs.
3. Time for the water! Add hot water gradually, a little at a time, and mix until a moist dough forms. Don’t add all the water at once – you want a dough that comes together but isn’t sticky.
4. Let the dough rest for about 5 minutes. This allows the flour to absorb the water properly.
5. Now, knead the dough well until it’s smooth and non-sticky. If it’s too dry, add a tiny bit more water. If it’s too sticky, add a little rice flour.
6. Grease your chakli maker (Murukku maker) generously with oil. Attach the star-shaped mold.
7. Press the dough into the chakli maker and press spirals directly onto a lightly greased steel plate or butter paper.
8. Heat oil in a deep frying pan or kadhai over medium heat. Once hot, carefully drop the Murukku spirals into the oil – don’t overcrowd the pan!
9. Fry until golden brown and crispy, flipping once or twice. This usually takes about 2-3 minutes per batch.
10. Remove the Murukku and drain on paper towels to remove excess oil.
11. Let them cool completely before storing in an airtight container. Seriously, they’re best when completely cool and crispy!

Expert Tips

• Oil Temperature: Maintaining the right oil temperature is crucial. If the oil is too hot, the Murukku will brown quickly but remain soft inside. If it’s too cold, they’ll absorb too much oil.
• Dough Consistency: The dough should be moist but not sticky. This is the key to getting the spirals to hold their shape.
• Chakli Maker: Make sure your chakli maker is clean and well-greased to prevent the dough from sticking.

Variations

• Vegan Adaptation: Simply replace the butter with an equal amount of oil. It works beautifully!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as it uses rice flour.
• Spice Level Adjustment: Feel free to adjust the amount of chilli powder to suit your taste. My friend loves to add a pinch of cayenne pepper for extra heat!
• Festival Adaptations: Murukku is a staple during Diwali and Janmashtami. You can add a pinch of turmeric powder for a festive golden hue.

Serving Suggestions

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

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, so it’s best to enjoy them fresh!

FAQs

What type of oil is best for frying Murukku?

Groundnut oil (peanut oil) or vegetable oil are both great choices. They have a high smoke point and impart a neutral flavor.

How do I get the Murukku to hold its shape while frying?

The dough consistency is key! It shouldn’t be too sticky or too dry. Also, make sure the oil is at the right temperature.

Can I make the dough ahead of time?

Yes, you can! Prepare the dough and store it in an airtight container in the refrigerator for up to 2 days. Bring it to room temperature before using.

What is the purpose of ajwain in Murukku?

Ajwain adds a lovely aromatic flavor and aids in digestion. It’s a traditional ingredient that adds a unique touch.

How do I adjust the texture of the Murukku – softer or crispier?

For softer Murukku, use idli rice flour and a slightly higher proportion of water in the dough. For crispier Murukku, use regular rice flour and fry for a slightly longer time.