Black Sesame Murukku Recipe – Authentic South Indian Snack

Last Updated on 2 months by Neha Deshmukh

Black Sesame Murukku Recipe – Authentic South Indian Snack

Hey everyone! If you’ve ever wandered through the snack aisles of an Indian sweet shop, 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 understand the obsession. I remember the first time I tried making Murukku; it took a couple of attempts to get the hang of the dough, but the satisfying crunch was so worth it. Today, I’m sharing my family’s recipe for Black Sesame Murukku, a flavourful twist on the classic.

Why You’ll Love This Recipe

This Black Sesame Murukku recipe isn’t just about a delicious snack; it’s about experiencing a little piece of South Indian tradition. It’s wonderfully crunchy, subtly savoury, and packed with the nutty flavour of black sesame seeds. Plus, it’s surprisingly fun to make – the pressing action is almost therapeutic! It’s perfect for tea time, as a festive treat, or just when you need a little something to munch on.

Ingredients

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

• 2 cup rice flour
• 0.5 cup urad dal flour (split black lentil flour)
• 2 tbsp black sesame seeds
• 0.5 tsp salt
• 1 pinch hing (asafoetida)
• 2 tbsp butter
• 1.75 cup coconut milk
• Oil, as required for frying

Ingredient Notes

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

Rice Flour: Choosing the Right Grind

The type of rice flour matters. You want a fine rice flour, almost powdery. A coarser grind can result in a grainy texture. I usually use store-bought rice flour, but you can also make your own by grinding raw rice – about 1 cup of raw rice will yield roughly 1.5 cups of flour.

Urad Dal Flour: Benefits and Substitutions

Urad dal flour adds a lovely binding quality and a subtle flavour. If you can’t find urad dal flour, you could try substituting with besan (gram flour), but it will slightly alter the taste and texture. Use the same quantity (0.5 cup).

Black Sesame: Flavor Profile and Regional Significance

Black sesame seeds aren’t just about flavour; they’re considered very auspicious in South Indian cuisine. They add a beautiful nutty aroma and a slight bitterness that balances the other flavours perfectly. Don’t skip them!

Hing (Asafoetida): A Traditional Touch

Hing might smell a little…interesting on its own, but trust me, it adds a wonderful savoury depth to the Murukku. It’s a staple in Indian cooking and aids digestion too! A little goes a long way – just a pinch is perfect.

Coconut Milk: Full-Fat vs. Low-Fat Options

I prefer using full-fat coconut milk for a richer flavour and a more pliable dough. However, you can use low-fat coconut milk if you prefer. You might need to add a tablespoon or two more to achieve the right consistency.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the rice flour, urad dal flour, black sesame seeds, salt, hing, and butter.
2. Mix everything really well with your hands, ensuring the butter is evenly distributed. This is important for a flaky texture.
3. Now, gradually add the coconut milk, kneading the mixture to form a soft, pliable dough. Don’t add all the coconut milk at once – you might not need it all!
4. Once the dough comes together, grease the inside of a chakli press with a little oil. Attach the small-hole murukku mould.
5. Fill the press with the dough and press spiral shapes directly onto a parchment paper lined tray. This makes transferring them to the hot oil much easier.
6. Heat oil in a kadai (deep frying pan) over medium flame. The oil should be hot enough to fry, but not smoking.
7. Gently slide a few murukku into the hot oil. Fry until they turn golden brown and crispy, flipping them once halfway through for even cooking.
8. Remove the murukku with a slotted spoon and drain them on paper towels to remove any excess oil.
9. Let them cool completely before storing them in an airtight container. This is crucial – warm murukku will become soft!

Expert Tips

Here are a few things I’ve learned over the years to help you nail this recipe:

Achieving the Perfect Dough Consistency

The dough should be soft and pliable, but not sticky. It should hold its shape when pressed through the mould. If it’s too dry, add a little more coconut milk, a teaspoon at a time. If it’s too sticky, add a tablespoon of rice flour.

Frying Temperature for Crispy Murukku

Maintaining the right oil temperature is key. If the oil is too hot, the murukku will brown quickly on the outside but remain uncooked inside. If it’s too cold, they’ll absorb too much oil and become soggy.

Troubleshooting: Murukku Breaking While Frying

If your murukku are breaking while frying, it usually means the dough is too dry. Add a little more coconut milk and knead again. Also, make sure you’re not pressing too hard on the chakli press.

Variations

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

Vegan Murukku

Simply substitute the butter with a vegan butter alternative or 2 tablespoons of oil.

Gluten-Free Confirmation

This recipe is naturally gluten-free, as it uses rice flour and urad dal flour!

Spice Level Adjustment (Adding Chilies)

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

Festival Adaptations (Diwali, Krishna Jayanthi)

During Diwali, I sometimes add a pinch of saffron to the dough for a beautiful colour and aroma. For Krishna Jayanthi, I’ll often shape the murukku into little shells!

Serving Suggestions

Murukku is fantastic on its own with a cup of chai. You can also serve it alongside other savoury snacks like vada or pakora. It’s a popular accompaniment to sambar and chutney too!

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 answer some common questions:

What is Murukku and where does it originate from?

Murukku is a savoury, crunchy snack popular in South India, particularly Tamil Nadu and Karnataka. The word “Murukku” means “twisted” in Tamil, referring to its spiral shape. It’s been a part of South Indian cuisine for generations!

Can I make the dough ahead of time?

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

What type of oil is best for frying Murukku?

Groundnut oil (peanut oil) is traditionally used for frying Murukku, as it has a high smoke point and imparts a lovely flavour. Sunflower oil or vegetable oil are also good options.

How do I prevent the Murukku from absorbing too much oil?

Make sure the oil is at the right temperature (medium-hot) and don’t overcrowd the kadai. Fry in batches.

Can I use a different type of flour besides rice flour?

While rice flour is traditional, you could experiment with other gluten-free flours like sago flour, but the texture will be different.