Authentic Murukku Recipe – Crispy South Indian Snack with Cumin & Ghee

Last Updated on 2 months by Neha Deshmukh

Authentic Murukku Recipe – Crispy South Indian Snack with Cumin & Ghee

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. It seems a little daunting at first, but trust me, it’s easier than you think! Let’s get started, shall we?

Why You’ll Love This Recipe

This murukku recipe is all about that perfect crunch and that wonderful aromatic blend of cumin and ghee. It’s a delightful savory treat that’s perfect for tea time, festivals, or just a little something to munch on. Plus, it’s surprisingly satisfying to make – there’s something so rewarding about shaping those little spirals!

Ingredients

Here’s what you’ll need to create these golden beauties:

• 2 cup Rice flour
• 0.5 cup Whole skinned Urad dal flour
• 0.75 cup Roasted gram dal (pottukadalai) flour
• 1 tsp Cumin seeds (Jeera)
• 1 pinch Hing (Asafoetida)
• 1 tsp Melted Ghee
• 1 tsp Hot oil
• Salt to taste
• Oil for deep frying

Ingredient Notes

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

Rice Flour Varieties & Their Impact

The type of rice flour you use will affect the texture. I prefer using raw rice flour for a slightly coarser, more traditional murukku. You can also use idli rice flour, which gives a softer result. Experiment and see what you like best!

Urad Dal Flour: Choosing the Right Grind

Make sure your urad dal flour is finely ground. A coarse grind will result in a grainy texture. You can buy it pre-ground, or grind whole urad dal yourself at home.

Roasted Gram Dal (Pottukadalai) Flour: Regional Variations

Roasted gram dal flour adds a lovely nutty flavor and helps with the crispness. In some regions, people also add a little besan (gram flour) for extra binding.

The Significance of Hing (Asafoetida) in South Indian Cuisine

Don’t skip the hing! It adds a unique savory depth that’s characteristic of South Indian snacks. A little goes a long way, so just a pinch is perfect.

Ghee vs. Oil: Flavor & Texture Differences

Ghee adds a richness and aroma that oil simply can’t match. However, you can substitute with oil if you prefer. I find the combination of ghee and hot oil in the dough is magical for that perfect texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large mixing bowl, combine the rice flour, urad dal flour, and roasted gram dal flour. Give it a good mix to ensure everything is evenly distributed.
2. Add the cumin seeds, melted ghee, and hot oil to the flour mixture. Rub it all together with your fingertips until it resembles breadcrumbs. This step is important for getting that flaky texture.
3. Dissolve the salt and hing in ½ cup of water. Gradually add this to the flour mixture, kneading it into a firm, but not sticky, dough.
4. Now, here’s the test: take a small piece of dough and press it through the 3-hole murukku maker disc. If it’s too stiff, add a few drops of water at a time until it reaches the right consistency. It should hold its shape without crumbling.
5. Lightly grease your plates. Now, using the murukku maker, press the dough into spiral shapes directly onto the greased plates.
6. Heat oil in a kadai (deep frying pan) over medium heat. To test if the oil is ready, drop a tiny piece of dough into it – it should rise to the surface immediately.
7. Carefully fry the murukkus in batches, flipping them once or twice, until they are golden brown and bubble-free (about 2-3 minutes per batch).
8. Drain the fried murukkus on paper towels to remove excess oil. You might need to adjust the dough with a little extra oil or salt between batches if it starts to dry out.
9. Let them cool completely before storing them in an airtight container. They’ll stay crispy for up to a month (if they last that long!).

Expert Tips

A few little things that can make a big difference:

Achieving the Perfect Murukku Shape

Practice makes perfect! It might take a few tries to get the hang of using the murukku maker. Don’t worry if your first few spirals aren’t perfect – they’ll still taste delicious.

Troubleshooting Dough Consistency

Too sticky? Add a little more rice flour. Too dry? Add a few drops of water. The key is to find that sweet spot where the dough holds its shape but isn’t crumbly.

Maintaining Oil Temperature for Crispy Murukkus

Keeping the oil at the right temperature is crucial. If it’s too hot, the murukkus will burn on the outside and remain soft inside. If it’s too cold, they’ll absorb too much oil and become soggy.

Variations

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

Vegan Murukku Adaptation

Simply substitute the ghee with a neutral-flavored oil like sunflower or canola oil.

Gluten-Free Confirmation

This recipe is naturally gluten-free, as it uses rice flour and dal flours.

Spice Level Adjustment (Adding Chili Powder)

My friend, Priya, loves a little heat, so she adds about ½ teaspoon of chili powder to the dough. Feel free to adjust the amount to your liking!

Diwali & Festive Season Adaptations

During Diwali, my family likes to add a pinch of saffron to the dough for a beautiful golden color and subtle aroma.

Serving Suggestions

Murukku is fantastic on its own with a cup of chai. It also pairs well with sambar or chutney. I love serving it as part of a larger snack platter during festivals.

Storage Instructions

Store cooled murukkus in an airtight container at room temperature. They’ll stay crispy for up to a month.

FAQs

Got questions? I’ve got answers!

What type of oil is best for frying murukku?

Groundnut oil (peanut oil) is traditionally used for frying murukku in South India, as it has a high smoke point and imparts a lovely flavor. Sunflower oil or vegetable oil also work well.

Can I make the dough ahead of time? How should I store it?

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

My murukkus are breaking apart while frying – what am I doing wrong?

The dough is likely too dry. Add a few drops of water and knead it again. Also, make sure the oil is at the right temperature.

What is the purpose of adding hot oil to the dough?

The hot oil helps to create a flaky, crispy texture. It coats the flour particles and prevents them from absorbing too much oil during frying.

Can I use a different type of dal flour instead of urad dal?

While urad dal flour is traditional, you can experiment with chana dal (split chickpeas) flour, but it will alter the flavor and texture slightly.