Authentic Murukku Recipe – Crispy Rice & Sesame Chakli Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Murukku Recipe – Crispy Rice & Sesame Chakli 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 – Murukku! They’re seriously addictive, perfectly crunchy, and just… happy-making. I remember the first time I tried making these, it was for Diwali, and honestly, it took a couple of tries to get them just right. But trust me, the effort is SO worth it. Today, I’m sharing my family’s recipe for authentic Murukku, so you can enjoy these crispy rice and sesame chakli snacks too!

Why You’ll Love This Recipe

This Murukku recipe isn’t just about a delicious snack; it’s about tradition. It’s a recipe passed down through generations, perfect for festive occasions or just a cozy afternoon tea. It’s surprisingly straightforward, even if you’ve never used a chakli maker before. Plus, the aroma while these are frying? Unbeatable! You’ll get about 20 chakli from this recipe, and it takes around 40 minutes to cook, with 15 minutes of prep time. It’s a medium difficulty recipe, but don’t let that scare you – I’ll walk you through every step.

Ingredients

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

• 2 cups rice flour
• 1 cup urad flour
• 2 tbsp sesame seeds
• 1 tsp ajwain (carom seeds)
• Pinch of hing (asafoetida)
• 2 tbsp butter
• 1 tsp salt
• ¾ cup coconut milk (approximately)
• Water, 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

I recommend using a good quality, finely ground rice flour. Idli rice flour works beautifully, giving a lovely texture. You can find this at most Indian grocery stores. (About 180g – 200g).

Urad Flour: The Binding Agent

Urad flour (black gram flour) is what helps bind everything together. Don’t skip this! It’s essential for getting that perfect, non-crumbly dough. (Around 100g – 120g)

Sesame Seeds: Regional Variations & Flavor

I love using white sesame seeds, but you can also use black sesame seeds, or a mix of both! My grandmother always said black sesame seeds added a slightly nutty flavor.

Ajwain (Carom Seeds): Digestive Benefits & Aroma

Ajwain isn’t just about flavor; it also aids digestion, which is a bonus when you’re enjoying a delicious snack! It has a really distinctive aroma that’s just so Indian.

Hing (Asafoetida): A Traditional Touch

A tiny pinch of hing goes a long way. It adds a savory depth that you won’t find anywhere else. Don’t worry about the smell – it mellows out when cooked!

Coconut Milk: For Richness & Texture

Coconut milk adds a lovely richness and subtle sweetness. You can use full-fat or light coconut milk, depending on your preference.

Butter: Impact on Crispness & Flavor

Butter adds a wonderful flavor and helps create that signature crispness. Ghee works even better if you have it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the rice flour, urad flour, sesame seeds, ajwain, hing, butter, and salt. Mix well.
2. Gradually add the coconut milk, mixing with your hands. Then, add water, a little at a time, until you form a smooth, pliable dough. It shouldn’t be too sticky or too dry.
3. Attach the star-shaped mould to your chakli maker. Grease the mould lightly with oil – this prevents the dough from sticking.
4. Fill the chakli maker with the dough. Press the maker firmly and evenly to create spiral shapes directly onto a lightly oiled surface or butter paper.
5. Heat oil in a deep frying pan or kadhai over medium heat. Once hot enough (test with a tiny piece of dough – it should sizzle and rise), carefully fry the murukku in batches. Don’t overcrowd the pan!
6. Fry until golden brown and crispy, flipping once or twice. This usually takes about 2-3 minutes per batch.
7. Remove the murukku with a slotted spoon and drain on paper towels. Let them cool completely before storing.

Expert Tips

A few little things that can make a big difference:

Achieving the Perfect Dough Consistency

The dough is key. It should be soft, smooth, and not crumble easily. If it’s too dry, add a little more water. If it’s too sticky, add a bit more rice flour.

Troubleshooting Dough Cracking

If your dough is cracking while you’re pressing it through the chakli maker, it’s likely too dry. Add a teaspoon of water at a time and knead until smooth.

Frying for Optimal Crispness

Don’t rush the frying process! Medium heat is your friend. Frying too quickly will result in unevenly cooked murukku.

Maintaining Oil Temperature

Keep an eye on the oil temperature. If it gets too hot, the murukku will burn on the outside and remain soft inside. If it’s too cool, they’ll absorb too much oil.

Variations

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

Vegan Murukku

Simply substitute the butter with a vegan butter alternative or a neutral-flavored oil like sunflower oil.

Gluten-Free Murukku (Naturally Gluten-Free!)

This recipe is naturally gluten-free! Just double-check that your rice flour and urad flour are certified gluten-free if you have a severe allergy.

Spice Level Adjustments (Adding Chili Powder)

For a spicy kick, add ½ – 1 teaspoon of chili powder to the dough. My friend, Priya, loves adding a pinch of cayenne pepper too!

Festival Adaptations (Diwali, Ganesh Chaturthi)

These are a staple for Diwali and Ganesh Chaturthi! You can make larger batches and package them beautifully as gifts.

Serving Suggestions

Murukku is fantastic on its own with a cup of chai. It also pairs well with a savory yogurt dip or chutney.

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 as soon as possible!

FAQs

Let’s answer some common questions:

What type of rice flour is best for Murukku?

Idli rice flour is ideal, as it gives a nice texture. You can also use parboiled rice flour.

Can I use store-bought chakli mix instead of making the dough from scratch?

You can, but homemade always tastes better! Plus, you have control over the ingredients.

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

Maintain the correct oil temperature and don’t overcrowd the pan.

What is the shelf life of homemade Murukku?

About a week in an airtight container at room temperature.

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

Yes! You can make the dough a day ahead and store it in the refrigerator, tightly wrapped in plastic wrap. Bring it to room temperature before using.