Authentic Murukku Recipe – Crispy Rice & Gram Flour Snacks

Last Updated on 2 months by Neha Deshmukh

Authentic Murukku Recipe – Crispy Rice & Gram Flour Snacks

Okay, let’s be real – is there anything more satisfying than a crunchy, savory snack with your evening chai? For me, it’s always been Murukku. I remember my grandmother making huge batches of these during festivals, and the aroma would fill the entire house. It’s a bit of a process, but trust me, the end result is SO worth it. This recipe is my attempt to recreate her magic, and I’m excited to share it with you!

Why You’ll Love This Recipe

This Murukku recipe isn’t just about a delicious snack; it’s about tradition. It’s about that perfect crunch, the subtle spice, and the joy of sharing something homemade. It’s a little bit time-consuming, yes, but it’s a wonderfully rewarding baking project. Plus, homemade Murukku just tastes better, doesn’t it?

Ingredients

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

• 1 cup rice flour
• 2.5 tbsp fried gram flour (pottukadalai mavu)
• 1.5 tsp Bengal gram dal (kadalai paruppu)
• 0.5 tsp red chilli powder
• 1.5 tsp unsalted butter
• 0.25 tsp hing (asafoetida)
• Salt as needed
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Rice Flour: Choosing the Right Grain

The type of rice flour you use really impacts the texture. I prefer using raw rice flour (idli rice flour works beautifully!) for a lighter, crispier Murukku. About 150g of rice flour is ideal.

Fried Gram Flour (Pottukadalai Mavu): Regional Variations & Substitutions

Fried gram flour, or pottukadalai mavu, gives Murukku its characteristic melt-in-your-mouth texture. You can usually find it at Indian grocery stores. If you’re in a pinch, you could try using besan (gram flour), but the texture won’t be quite the same. About 35-40g should do the trick.

Bengal Gram Dal (Kadalai Paruppu): Soaking & Alternatives

We’re using a small amount of Bengal gram dal to add to the overall flavour and texture. Soaking it briefly helps it blend smoothly into the dough. You’ll need around 20-25g. If you don’t have Bengal gram dal, you can use fried gram dal instead, but reduce the quantity slightly.

Hing (Asafoetida): Quality & Flavor Profile

Don’t skip the hing! It adds a wonderful savory depth. A little goes a long way, so 0.25 tsp is perfect. Make sure it’s good quality – the aroma should be strong and pungent.

Red Chilli Powder: Spice Level Considerations

I like a mild kick, so I use about 0.5 tsp of Kashmiri red chilli powder for colour and a gentle heat. Feel free to adjust this to your preference! If you like it spicier, add a pinch of cayenne pepper too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the Bengal gram dal in water for about an hour. This softens it up for grinding.
2. Now, soak the raw rice for an hour, then drain it well. Spread it out on a clean cloth and let it shade-dry for about 30 minutes. This is important for getting that perfect crispness.
3. Grind the shade-dried rice into a fine flour. Sieve it to remove any lumps and set aside.
4. In a large bowl, combine the rice flour, fried gram flour, red chilli powder, and butter. Mix well until everything is evenly distributed.
5. Drain the soaked Bengal gram dal and add it to the flour mixture. Add salt to taste and hing dissolved in a tablespoon of water.
6. Gradually add water and form a stiff, non-sticky dough. This might take a little elbow grease!
7. Shape the dough into small balls. Flatten each ball thinly on a greased plastic sheet or parchment paper using a Murukku maker or your hands. Prick it all over with a fork – this prevents it from puffing up too much.
8. Rest the flattened Murukku for about 10 minutes.
9. Heat oil in a deep frying pan over medium heat. Carefully slide the Murukku into the hot oil, a few at a time.
10. Fry until golden brown and crispy, flipping once or twice.
11. Drain the fried Murukku on paper towels to remove excess oil.
12. Let them cool completely before storing.

Expert Tips

• Oil Temperature is Key: The oil shouldn’t be too hot (they’ll burn) or too cold (they’ll be soggy). A drop of dough should sizzle and rise to the surface immediately.
• Dough Consistency: The dough should be firm and not sticky. If it’s too soft, add a little more rice flour.
• Shade-Drying: Don’t skip the shade-drying step! It removes excess moisture and makes the Murukku extra crispy.

Variations

• Vegan Murukku Adaptation: Substitute the butter with a neutral-flavored oil like sunflower or coconut oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as your hing and chilli powder are certified gluten-free.
• Spice Level Adjustment: My family loves a bit of heat, so I sometimes add a pinch of garam masala.
• Festival Adaptations (Diwali, Janmashtami): During Diwali, I like to add a few drops of rose water to the dough for a fragrant twist. For Janmashtami, I sometimes add a pinch of cardamom powder.

Serving Suggestions

Murukku is fantastic on its own with a cup of chai. It also pairs beautifully with sambar or chutney. My kids love it packed in their lunchboxes!

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 enjoy them fresh!

FAQs

What type of rice flour works best for Murukku?

Raw rice flour (idli rice flour) is ideal for a light and crispy texture.

Can I use pre-ground fried gram flour, or is freshly made better?

Pre-ground is perfectly fine! Just make sure it’s fresh.

What is the purpose of shade-drying the rice flour?

Shade-drying removes excess moisture, resulting in a crispier Murukku.

How do I know when the oil is at the right temperature for frying?

A small piece of dough should sizzle and rise to the surface immediately.

Can Murukku be made ahead of time and stored as dough?

It’s best to fry them immediately. The dough tends to dry out if stored for too long.