Authentic Murukku Recipe – Crispy South Indian Snack with Dal & Rice Flour

Last Updated on 5 months ago by Neha Deshmukh

Authentic Murukku Recipe – Crispy South Indian Snack with Dal & Rice Flour

Hey everyone! If you’ve ever wandered through the snack aisles of an Indian grocery store, you’ve probably spotted these delightful, crunchy spirals – Murukku! They’re a staple in South Indian homes, especially during festivals, and honestly, once you make them yourself, you’ll be hooked. I remember the first time I tried making murukku; it took a couple of attempts to get the hang of the press, but the reward was so worth it. Let’s dive into making these crispy, savory treats!

Why You’ll Love This Recipe

This murukku recipe is all about achieving that perfect balance of crunch and flavor. It’s a little bit of effort, but trust me, the satisfying snap with every bite is pure bliss. Plus, making it at home means you control the ingredients – no unwanted preservatives here! It’s a fantastic snack to share with family and friends, or just to enjoy with a cup of chai.

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup rice flour (approx. 170g)
• 2 tbsp yellow moong dal (approx. 30g)
• 1 tbsp chana dal (approx. 20g)
• 1 tbsp urad dal (approx. 20g)
• 1 tsp cumin seeds (approx. 5g)
• 2 green chilies, finely chopped
• 1 tbsp softened butter (approx. 15g)
• 2 pinches asafoetida (hing)
• Salt to taste
• Water, as needed
• Oil for deep frying

Ingredient Notes

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

Moong Dal: Significance & Variations
Moong dal (split yellow lentils) adds a lovely softness to the murukku. You can use either split yellow moong dal (the most common) or whole moong dal, though you’ll need to soak the whole moong dal for a longer time.

Chana Dal & Urad Dal: The Dal Blend for Texture
Chana dal (split chickpeas) and urad dal (black lentils) are the secret to that perfect, slightly chewy texture. Don’t skip these – they really contribute to the overall experience!

Rice Flour: Choosing the Right Type
Using good quality rice flour is key. I prefer a fine rice flour for a smoother murukku. You can find it easily at Indian grocery stores. Avoid using coarse rice flour, as it can result in a grainy texture.

Asafoetida (Hing): Regional Uses & Benefits
Asafoetida, or hing, adds a unique savory flavor. It’s a staple in Indian cooking, known for its digestive properties too! A little goes a long way, so don’t overdo it.

Oil for Deep Frying: Traditional Choices
Traditionally, groundnut oil (peanut oil) or sunflower oil are used for deep frying murukku. They have a high smoke point and impart a lovely flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Dals: Start by soaking the moong dal, chana dal, and urad dal in water for about 20 minutes. This softens them up for easier cooking.
2. Pressure Cook: Drain the soaked dals and add them to a pressure cooker with 1 cup of water. Pressure cook for 6-7 whistles on medium heat. Once cooked, let the pressure release naturally and cool completely.
3. Grind to a Paste: Now, grind the cooked dals with the green chilies into a smooth paste. Add a little water if needed to help it blend.
4. Combine & Knead: In a large bowl, mix the rice flour, dal paste, cumin seeds, salt, asafoetida, and softened butter. Start kneading the mixture – it will feel a little crumbly at first.
5. Rest the Dough: Continue kneading until you get a soft, pliable dough. If it’s too dry, add a teaspoon of water at a time. Once smooth, cover the dough and let it rest for about 15-20 minutes. This allows the flavors to meld and makes it easier to press.
6. Heat the Oil: Heat oil in a deep frying pan or kadhai over medium heat. The oil should be hot enough for the murukku to sizzle gently when dropped in.
7. Press & Fry: Fit your murukku press with the desired nozzle (usually a star-shaped one). Fill the press with the dough and press directly into the hot oil in spiral shapes.
8. Fry to Golden: Fry the murukku on medium heat, flipping halfway through, until they turn golden brown and crispy. This usually takes about 2-3 minutes per batch.
9. Drain & Cool: Remove the fried murukku with a slotted spoon and drain them on paper towels to remove excess oil. Let them cool completely before storing.

Expert Tips

• Don’t overcrowd the pan – fry in batches to maintain the oil temperature.
• The dough consistency is crucial. It shouldn’t be too soft or too hard.
• If the murukku is breaking while frying, the dough is likely too dry. Add a little water and knead again.

Variations

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

Vegan Murukku Adaptation
Simply replace the butter with an equal amount of vegan butter or oil. It works beautifully!

Gluten-Free Confirmation
This recipe is naturally gluten-free, as it uses rice flour. Always double-check the packaging of your ingredients to ensure they are certified gluten-free if you have a severe allergy.

Spice Level Adjustment (Adding Red Chili Powder)
If you like a bit more heat, add ½ – 1 teaspoon of red chili powder to the dough. My friend, Priya, loves adding a pinch of cayenne pepper for an extra kick!

Festival Adaptations (Diwali, Krishna Jayanthi)
During Diwali, I sometimes add a pinch of turmeric powder for a beautiful golden color. For Krishna Jayanthi, I’ve experimented with adding a few drops of green food coloring – it’s a fun way to celebrate!

Serving Suggestions

Murukku is best enjoyed as a standalone snack with a cup of hot chai or filter coffee. They also pair well with sambar or chutney.

Storage Instructions

Once cooled completely, store the murukku in an airtight container at room temperature. They’ll stay crispy for up to a week (if they last that long!).

FAQs

What is the best way to get the perfect spiral shape with a murukku press?
Make sure the dough is well-kneaded and not too soft. Also, apply even pressure while pressing. Practice makes perfect!

Can I make the dough ahead of time? How long will it keep?
Yes, you can! The dough can be made a day ahead and stored in the refrigerator. Bring it to room temperature before pressing.

What oil is best for frying murukku to achieve a crispy texture?
Groundnut oil or sunflower oil are excellent choices. They have a high smoke point and give a lovely flavor.

My murukku is breaking apart while frying. What am I doing wrong?
The dough is likely too dry. Add a little water and knead again until it’s pliable.

Can I bake murukku instead of deep frying? What adjustments are needed?
You can bake murukku, but they won’t be as crispy as the fried version. Preheat your oven to 180°C (350°F). Shape the murukku and bake for 15-20 minutes, flipping halfway through. Brush with a little oil before baking for extra crispness.

Enjoy making these delicious murukku! Let me know how they turn out in the comments below. Happy snacking!