Authentic Murukku Recipe – Crispy Sesame & Urad Dal Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Murukku Recipe – Crispy Sesame & Urad Dal Snack

Introduction

Oh, Murukku! Just the name brings back so many childhood memories of Diwali celebrations at my grandmother’s house. These crispy, savory spirals were always the first to disappear from the snack platter. It’s a classic South Indian snack, and honestly, once you make it at home, you’ll never reach for the store-bought version again. This recipe is a little bit of effort, but trust me, the satisfying crunch is so worth it. Let’s get started!

Why You’ll Love This Recipe

This Murukku recipe is all about achieving that perfect balance of crispiness and flavor. It’s a delightful blend of rice flour and urad dal flour, with a lovely hint of sesame seeds and the warm aroma of hing. Plus, it’s surprisingly easy to customize – I’ll share a few variations later on! It’s perfect for festive occasions, afternoon tea, or just a little something to munch on.

Ingredients

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

• 1 cup Homemade Rice Flour
• 0.25 cup Urad Dal Flour
• 1 tsp Black or white sesame seeds
• 1.5 tsp Butter
• To taste Salt
• 1 pinch Hing (asafoetida)
• 0.5 + 1 tbsp Thick coconut milk
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Homemade Rice Flour: Making vs. Buying

I always recommend making your own rice flour for Murukku. It makes a huge difference in texture. To make it, simply wash 1 cup of raw rice (like sona masuri) really well, spread it out on a clean cloth to dry completely (this can take a day or two!), and then grind it finely in a dry grinder. Sieve it for a super smooth flour. If you’re short on time, you can buy rice flour, but look for a good quality brand.

Urad Dal Flour: The Key to Crispiness

Urad dal flour (split black lentil flour) is what gives Murukku its signature crispness. Don’t skip it! You can easily make this at home too – just dry roast urad dal until aromatic, let it cool, grind into a fine flour, and sieve it.

Sesame Seeds: Black vs. White – Flavor & Appearance

You can use either black or white sesame seeds – it’s really a matter of preference. Black sesame seeds have a slightly nuttier flavor, while white sesame seeds are milder. I personally love the look of black sesame seeds sprinkled throughout the golden Murukkus.

Butter & Hing: The Traditional Flavor Combination

A little butter and a pinch of hing (asafoetida) add a wonderful traditional flavor. Hing has a unique pungent aroma that really elevates the taste. Don’t be shy with it!

Coconut Milk: Achieving the Right Dough Consistency

Coconut milk is the binding agent here. Start with 0.5 cup and add more, a tablespoon at a time, until you get a soft, non-sticky dough. The amount you need will depend on the quality of your rice flour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast urad dal until aromatic. Let it cool completely, then grind it into a fine flour and sieve it. Set aside.
2. In a mixing bowl, combine the rice flour, urad dal flour, sesame seeds, butter, salt, and hing. Mix well.
3. Now, gradually add the coconut milk, starting with 0.5 cup, and mix with your hands. Add more coconut milk, a tablespoon at a time, until you form a soft, non-sticky dough. It should be pliable but not sticky.
4. Heat oil in a kadai (deep frying pan) 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.
5. Fill your murukku maker with the dough. I use the one with the star-shaped die, but you can use any shape you like!
6. Press the murukku maker directly into the hot oil, creating circular spirals. Don’t overcrowd the kadai.
7. Fry the murukkus on medium heat until they turn light golden brown and the sizzling stops. This usually takes about 2-3 minutes per batch.
8. Remove the murukkus with a slotted spoon and drain them on paper towels to absorb any excess oil.
9. Let them cool completely before storing them in an airtight container.

Expert Tips

A few little secrets to Murukku success!

Roasting Urad Dal for Maximum Flavor

Don’t skip the roasting step for the urad dal! It really brings out the flavor and contributes to the crispiness. Keep a close eye on it, as it can burn quickly.

Achieving the Perfect Dough Consistency

This is the trickiest part. The dough should be soft and pliable, but not sticky. If it’s too dry, add a little more coconut milk. If it’s too wet, add a little rice flour.

Testing Oil Temperature

Getting the oil temperature right is crucial. If it’s not hot enough, the murukkus will absorb too much oil and become soggy. If it’s too hot, they’ll burn on the outside and remain uncooked inside.

Preventing Murukku from Breaking

If your murukkus are breaking while frying, it’s usually because the dough is too dry or the oil isn’t hot enough.

Variations

Let’s get creative!

Vegan Murukku

Simply substitute the butter with a vegan butter alternative or a neutral oil like coconut oil.

Gluten-Free Murukku (Naturally Gluten-Free)

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

Spice Level: Adding Chili Powder

My friend, Priya, loves to add a teaspoon of chili powder to the dough for a spicy kick. Feel free to experiment!

Festival Adaptations: Diwali & Special Occasions

During Diwali, my family loves to make a large batch of Murukku and package it up as gifts for friends and neighbors. It’s a thoughtful and delicious gesture.

Serving Suggestions

Murukku is delicious on its own with a cup of chai. It also pairs well with sambar 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 it’s best to enjoy them fresh!

FAQs

Got questions? I’ve got answers!

What type of rice flour is best for Murukku?

Homemade rice flour is best, but if you’re buying it, look for a fine, good-quality brand.

Can I use store-bought Urad Dal flour?

Yes, you can! But roasting and grinding your own will give you the best flavor and crispness.

How do I know if the oil is hot enough?

Drop a tiny piece of dough into the oil – it should rise immediately.

My Murukku broke while frying – what went wrong?

The dough was likely too dry or the oil wasn’t hot enough.

How long does Murukku stay crispy?

Murukku is best enjoyed fresh, but it will stay crispy for up to a week if stored in an airtight container.

Can I make the dough ahead of time?

Yes, you can make the dough a few hours ahead of time and store it in the refrigerator. Bring it to room temperature before using.

What is Hing and where can I find it?

Hing (asafoetida) is a pungent spice used in Indian cooking. You can find it at most Indian grocery stores or online.