Authentic Urad Dal Murukku Recipe – Crispy South Indian Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Urad Dal Murukku Recipe – Crispy South Indian Snack

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 it, but the reward – a plate of warm, crispy goodness – was so worth it. Today, I’m sharing my family’s tried-and-true Urad Dal Murukku recipe with you.

Why You’ll Love This Recipe

This Urad Dal Murukku recipe isn’t just about a delicious snack; it’s about tradition. It’s about the satisfying crunch, the subtle savory flavors, and the joy of sharing something homemade. Plus, it’s surprisingly achievable, even if you’re new to Indian snacks. It’s a little bit of effort for a whole lot of deliciousness!

Ingredients

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

• 1.5 cups store bought rice flour (approx. 180g)
• 0.5 cup white round urad dal (approx. 100g)
• 1 tsp melted butter (approx. 5ml)
• 0.5 tsp hing (asafetida) (approx. 2.5g)
• 1 tsp cumin seeds (approx. 5g)
• Salt to taste
• 1 cup water (approx. 240ml)
• Cooking oil as needed for frying

Ingredient Notes

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

Urad Dal: Regional Variations & Benefits

Urad dal, or split black lentils, is the star here. We’re using the white, round variety, which is common in South India. You can find it at most Indian grocery stores. It adds a lovely nutty flavor and helps create that perfect crispness.

Rice Flour: Choosing the Right Type

I prefer using store-bought rice flour for consistency. If you’re grinding your own, make sure it’s very finely ground. A coarser flour can result in a slightly grainy texture.

Hing (Asafetida): A Key Flavor Component

Don’t skip the hing! It adds a unique savory depth that’s essential to the Murukku flavor. A little goes a long way, so 0.5 tsp is usually perfect. If you’re sensitive to the smell, don’t worry – it mellows out during frying.

Cumin Seeds: Freshness & Aroma

Using fresh cumin seeds is best. Lightly toasting them before adding them to the flour mixture can really enhance their aroma.

Butter: Ghee as a Traditional Substitute

I use melted butter for a subtle richness. Traditionally, ghee (clarified butter) is used, which adds an even more authentic flavor. Feel free to substitute 1 tsp of ghee if you have it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s tackle the urad dal. Pressure cook the urad dal with 1 cup of water on low flame for 2 whistles. Once cooled, drain any excess water and grind it into a smooth paste. Set this aside.
2. In a large bowl, sieve the rice flour. This helps to avoid lumps and makes for a lighter Murukku. Add the crushed cumin seeds, hing, salt, and melted butter. Mix everything well with your hands.
3. Now, it’s time to bring it all together. Combine the urad dal paste with the rice flour mixture. Gradually add water, a little at a time, and knead to form a non-sticky dough. The consistency should be similar to playdough – soft but not sticky.
4. Fill your murukku press with the dough. I usually use the 3/5-hole mould, but you can experiment with different sizes. Press the dough into spiral shapes directly onto the back of a ladle or a clean, flat surface.
5. Heat cooking oil in a pan over medium flame. Once hot enough (test with a tiny piece of dough – it should sizzle and rise), carefully fry the Murukku in batches until they turn golden brown and the bubbles subside. This usually takes about 2-3 minutes per batch.
6. Remove the Murukku with a slotted spoon and drain them on paper towels. Let them cool completely before storing them in an airtight container. This is crucial – they’ll get soggy if you store them warm!

Expert Tips

• Oil Temperature: Maintaining the right oil temperature is key. Too hot, and they’ll burn; too cold, and they’ll be oily.
• Dough Consistency: If the dough is too dry, add a little more water. If it’s too sticky, add a little more rice flour.
• Pressing: Apply even pressure when pressing the Murukku to ensure uniform spirals.

Variations

Murukku is a surprisingly versatile snack! Here are a few ways to customize it:

Vegan Murukku Adaptation

Simply substitute the butter with a vegan butter alternative or a neutral-flavored oil like sunflower oil.

Gluten-Free Confirmation

This recipe is naturally gluten-free, as long as your rice flour is certified gluten-free.

Spice Level Adjustment (Adding Chilies)

My friend, Priya, loves a spicy kick! Add 1-2 finely chopped green chilies or ½ tsp of red chili powder to the dough for a fiery twist.

Festival Adaptations (Diwali, Krishna Jayanthi)

During Diwali, my family loves to add a pinch of turmeric powder to the dough for a beautiful golden color. For Krishna Jayanthi, we sometimes add a few strands of saffron!

Serving Suggestions

Murukku is fantastic on its own with a cup of chai. It also pairs beautifully with sambar or chutney. It’s perfect for tea time, as a snack during festivals, or even as a crunchy accompaniment to your meals.

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

Let’s tackle some common questions:

What is the best way to get the perfect spiral shape for Murukku?

Practice makes perfect! Ensure your dough isn’t too soft or too hard. Consistent pressure on the murukku press is also key.

Can I make the dough ahead of time? How long will it keep?

You can make the dough ahead of time, but it’s best to use it within a few hours. If you need to store it, cover it tightly with plastic wrap and refrigerate for up to a day. Bring it back to room temperature before using.

What oil is best for frying Murukku?

Groundnut oil (peanut oil) is traditionally used for its high smoke point and flavor. Sunflower oil or vegetable oil also work well.

My Murukku is breaking while frying – what am I doing wrong?

This usually means the dough is too dry. Add a little more water, knead well, and try again. Also, ensure the oil isn’t too hot.

Can I bake Murukku instead of frying?

While traditionally fried, you can bake Murukku. Preheat your oven to 180°C (350°F) and bake for 15-20 minutes, flipping halfway through. However, the texture won’t be quite as crispy as fried Murukku.

Enjoy making this delicious snack! I hope this recipe brings a little bit of South Indian sunshine into your kitchen. Let me know how it turns out in the comments below!