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

Last Updated on 6 months ago by Neha Deshmukh

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

Okay, let’s be real – is there anything better than a crispy, savory snack with your evening chai? For me, it’s definitely Murukku! This recipe is a family favorite, and I’m so excited to finally share it with you. It’s a little bit fiddly, but trust me, the satisfying crunch is so worth it. This isn’t just a recipe; it’s a little piece of South Indian tradition.

Why You’ll Love This Recipe

This Murukku recipe delivers that perfect balance of crispy, savory, and slightly nutty flavors. It’s a classic for a reason! It’s surprisingly easy to make once you get the hang of the dough consistency. Plus, it’s a fantastic make-ahead snack – perfect for parties, festivals, or just a cozy night in. You’ll be hooked after the first bite, I promise!

Ingredients

Here’s what you’ll need to create these delightful spirals:

• 1 cup rice flour (approx. 170g)
• 3 tsp urad dal flour (approx. 15g)
• 2 tbsp butter (approx. 28g)
• A generous pinch of hing (asafoetida)
• 1/2 tsp cumin seeds (approx. 2.5g)
• 1/2 tsp sesame seeds (approx. 2.5g)
• 1/2 to 3/4 tsp salt (approx. 3-4g)
• 1/2 to 3/4 cup water (approx. 120-180ml) – start with 1/2 cup and add more as needed

Ingredient Notes

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

• Rice Flour & Urad Dal Flour: The blend of these two flours is key to that perfect, melt-in-your-mouth texture. Rice flour provides the crispness, while urad dal flour adds a lovely binding quality and subtle flavor. Don’t skip the urad dal flour!
• Butter: Traditionally, South Indian recipes use a generous amount of butter for richness. My grandmother always said it’s what makes Murukku truly special. However, you can absolutely use oil for a vegan version (more on that later!).
• Hing (Asafoetida): Don’t be scared off by this one! Hing has a really unique, pungent aroma that transforms when cooked. It adds a savory depth that you just can’t get otherwise. A little goes a long way. If you absolutely can’t find it, you can try a tiny pinch of garlic powder, but it won’t be quite the same.
• Sesame & Cumin Seeds: These add a wonderful nutty aroma and flavor. Toasting them lightly before adding them to the dough can really enhance their flavor!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, combine the rice flour, urad dal flour, salt, and hing.
2. Now, add the butter pieces. Using your fingertips, rub the butter into the flour mixture until it resembles coarse sand. This is where the texture starts to come together.
3. Stir in the cumin and sesame seeds, making sure they’re evenly distributed throughout the flour.
4. Gradually add water, a little at a time, and start mixing. You’re aiming for a soft, moldable dough – not too sticky, not too dry. If it’s too sticky, add a little more rice or urad flour. If it’s too dry, add a tiny bit more water.
5. Once the dough is ready, fill your murukku press with it. I find it easiest to do this with a spoon.
6. Heat oil in a kadai (or deep frying pan) over medium-high heat. The oil should be hot enough that a tiny drop of dough sizzles immediately, but not smoking.
7. Press the dough directly into the hot oil in a spiral motion. Be careful! Keep your hands a safe distance from the hot oil.
8. Fry the murukku until it’s golden brown and crispy, flipping once or twice for even cooking. This usually takes about 2-3 minutes per batch.
9. Remove the murukku from the oil and drain on paper towels.
10. Let them cool completely before storing. Seriously, don’t try to resist!

Expert Tips

• Oil Temperature is Key: Maintaining the right oil temperature is crucial for crispy murukku. Too low, and they’ll be soggy. Too high, and they’ll burn.
• Dough Consistency: This is the trickiest part! The dough should hold its shape when pressed through the murukku press, but still be soft enough to come out easily.
• Pressing Technique: Practice makes perfect! Start with a gentle pressure and gradually increase it as you get comfortable.

Variations

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

• Vegan Adaptation: Simply substitute the butter with an equal amount of vegetable oil. It works beautifully!
• Gluten-Free: This recipe is naturally gluten-free, as long as your flours are certified gluten-free.
• Spice Level: Add 1/2 teaspoon of chili powder to the dough for a spicy kick. My friend, Priya, loves adding a pinch of cayenne pepper too!
• Festival Adaptations: During Diwali, I like to add a few strands of saffron to the dough for a beautiful color and subtle flavor. These are also perfect for adding to snack boxes for friends and family.

Serving Suggestions

Murukku is fantastic on its own with a cup of chai. But it also pairs well with sambar, chutney, or even a simple yogurt dip. They’re great for parties, picnics, or just a little afternoon treat.

Storage Instructions

Store cooled murukku in an airtight container at room temperature for up to 5 days. 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 oil is best for frying murukku? Groundnut oil (peanut oil) is traditionally used, but vegetable oil or sunflower oil also work well.
• Can I make the dough ahead of time? Yes, you can! Store the dough in an airtight container in the refrigerator for up to 2 days. Bring it to room temperature before using.
• How do I adjust the dough consistency if it’s too dry? Add a teaspoon of water at a time, kneading well after each addition, until you reach the desired consistency.
• What is hing and can I substitute it? Hing (asafoetida) is a resin with a pungent aroma. It’s difficult to substitute perfectly, but a tiny pinch of garlic powder can be used in a pinch.
• Why is urad dal flour important in this recipe? Urad dal flour helps bind the dough and adds a unique flavor and texture that you won’t get with just rice flour.