Authentic Murukku Recipe – Crispy Rice & Sesame Snacks

Last Updated on 4 months by Neha Deshmukh

Authentic Murukku Recipe – Crispy Rice & Sesame Snacks

Okay, let’s be real. Is there anything more satisfying than a crunchy, savory snack? Especially one that’s so easy to pop, one after another? That’s Murukku for me! I remember my grandmother making these during Diwali, and the whole house would smell incredible. It’s a bit of a labor of love, but trust me, the results are 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 satisfying crunch, the subtle sweetness from the sesame seeds, and the warmth of a homemade treat. Plus, it’s surprisingly versatile – you can adjust the spice level and even make it vegan! It’s perfect for festive occasions, afternoon tea, or just when you need a little something to munch on.

Ingredients

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

• 2 cups Rice flour (approximately 230g)
• 0.5 cup Fried urad dal powder (approximately 60g)
• 1 tablespoon Butter (approximately 14g)
• 0.5 cup Coconut milk (approximately 120ml)
• 2 tablespoons Coconut milk (approximately 30ml)
• 1 teaspoon Cumin seeds (approximately 5g)
• 1.5 teaspoon Black Sesame seeds (approximately 7g)
• 1 teaspoon Salt (approximately 6g)
• 1.5 cups Water (approximately 360ml)
• 4 cups Canola oil (approximately 960ml) – for frying

Ingredient Notes

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

• Urad Dal: Using fried urad dal powder is key. It gives Murukku that lovely color and flavor. You can easily fry urad dal at home – just dry roast it until golden brown and then grind it into a powder.
• Sesame Seed Varieties: I prefer black sesame seeds for their nutty flavor and visual appeal, but white sesame seeds work beautifully too! Feel free to mix them up.
• Coconut Milk Quality: Full-fat coconut milk is best for richness and flavor. If you’re using canned coconut milk, give it a good shake before measuring.
• Regional Butter Variations: Traditionally, ghee (clarified butter) is used in some regions. Feel free to substitute the butter with 1 tablespoon of ghee for a more authentic flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, combine the rice flour, fried urad dal powder, cumin seeds, sesame seeds, salt, and butter. Mix everything well with your fingertips until it resembles breadcrumbs.
2. Now, gradually add the coconut milk and water to the dry ingredients. Start with the coconut milk, then slowly pour in the water, mixing continuously.
3. Knead the mixture until you form a soft, smooth, and pliable dough. It shouldn’t be sticky, but it shouldn’t be too dry either. Add a little more water if needed, a teaspoon at a time.
4. Heat the canola oil in a deep pan or kadhai over medium-high heat. The oil should be hot enough – around 375°F (190°C). A small piece of dough should sizzle and rise to the surface immediately.
5. Grease a clean ladle or a flat surface. Now, take your murukku press and fit it with a star-shaped nozzle. Fill the press with the dough.
6. Holding the press over the hot oil, gently press the dough to create spirals directly into the oil. Don’t overcrowd the pan!
7. Fry the Murukku for about 1.5 minutes per side, or until they turn golden brown and crispy. Flip them carefully with a slotted spoon.
8. Remove the fried Murukku with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
9. Let them cool completely before storing them in an airtight container. Seriously, don’t try to resist eating them warm – they’re addictive!

Expert Tips

Here are a few things I’ve learned over the years:

• Dough Consistency is Key: The dough should be soft but firm. If it’s too soft, the Murukku will spread out in the oil. If it’s too hard, it will break.
• Oil Temperature: Maintaining the right oil temperature is crucial. Too cold, and the Murukku will be oily. Too hot, and they’ll burn.
• Pressing Technique: Apply even pressure on the murukku press for uniform spirals.

Variations

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

• Vegan Adaptation: Substitute the butter with an equal amount of vegan butter or coconut oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as it uses rice flour!
• Spice Level – Adding Chili: Add ½ teaspoon of chili powder or a pinch of cayenne pepper to the dough for a spicy kick. My friend loves this!
• Festival Adaptations – Diwali & Janmashtami: During Diwali, I sometimes add a pinch of saffron to the dough for a beautiful color and aroma. For Janmashtami, I’ve seen people add a little bit of grated ginger.

Serving Suggestions

Murukku is fantastic on its own with a cup of chai. It also pairs well with sambar or chutney. I love packing it for picnics or road trips – it’s the perfect travel snack!

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

Let’s answer some common questions:

• What type of rice flour is best for Murukku? Use raw rice flour or idli rice flour for the best results.
• Can I make the dough ahead of time? Yes, you can! Just cover the dough with a damp cloth and refrigerate it for up to 24 hours. Bring it to room temperature before using.
• How do I prevent the Murukku from breaking while frying? Ensure the dough isn’t too dry and the oil temperature is just right.
• What is the shelf life of homemade Murukku? Properly stored, Murukku will stay fresh for about a week.
• Can I use a different oil for frying? Yes, you can use peanut oil or sunflower oil instead of canola oil.