Crispy Murukku Recipe – South Indian Rice & Lentil Snacks

Last Updated on 2 months by Neha Deshmukh

Crispy Murukku Recipe – South Indian Rice & Lentil Snacks

Introduction

Oh, Murukku! Just the name brings back childhood memories of festive seasons and my grandmother’s kitchen filled with the aroma of frying snacks. These crispy, savory spirals are a staple in South Indian households, and honestly, no celebration feels complete without a batch of these. I first made Murukku myself when I moved away from home, determined to recreate that nostalgic taste. It took a few tries to get the texture just right, but now I’m excited to share my foolproof recipe with you! It’s a little bit of effort, but trust me, the satisfying crunch is totally worth it.

Why You’ll Love This Recipe

This Murukku recipe isn’t just about deliciousness; it’s about tradition. It’s a chance to connect with your roots, or simply enjoy a truly authentic Indian snack. Plus, it’s naturally gluten-free and can easily be made vegan! It’s perfect for Diwali, Pongal, or just a cozy evening with chai.

Ingredients

Here’s what you’ll need to make these delightful crispy treats:

• 2 cup Rice flour
• 0.25 cup Urad dal flour (about 30g)
• 1 teaspoon Red chili powder (around 5g)
• 1 teaspoon Salt (about 6g)
• 1 tablespoon Ghee/Clarified butter (15ml)
• 0.625 cup Water (about 150ml)
• 3 tablespoons Chana dal (soaked) (around 45g)
• 1 teaspoon Sesame seeds (about 5g)
• 0.25 teaspoon Asafetodia (Hing) (around 1g)

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Rice Flour: Choosing the Right Grain
I prefer using a fine rice flour for a smoother Murukku. You can find it at most Indian grocery stores. If yours is a little coarse, sifting it can help.

Urad Dal Flour: The Binding Agent
Urad dal flour (black lentil flour) is key for binding the dough. Don’t skip it! It gives Murukku its characteristic texture.

Chana Dal: Soaking & Its Importance
Soaking the chana dal (split chickpeas) for at least 30 minutes softens it, making it easier to grind and incorporate into the dough. I usually soak mine for a couple of hours for the best results.

Ghee vs. Oil: Flavor & Texture Differences
Ghee adds a lovely richness and flavor. You can substitute with oil, but ghee really elevates the taste.

Sesame Seeds: Regional Variations & Toppings
Sesame seeds are classic, but feel free to experiment! Poppy seeds (khus khus) or even a sprinkle of carom seeds (ajwain) are delicious variations.

Asafetodia (Hing): A Digestive Aid & Flavor Enhancer
Asafetodia, or hing, has a pungent smell, but it adds a wonderful savory depth to the Murukku and aids digestion. A little goes a long way!

Red Chili Powder: Spice Level Options
Adjust the amount of red chili powder to your liking. Kashmiri chili powder gives a vibrant color with mild heat, while other varieties will pack more punch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the rice flour, urad dal flour, salt, soaked chana dal, red chili powder, sesame seeds, and asafetodia. Give it a good mix.
2. Add the ghee and rub it into the flour mixture with your fingertips until it resembles breadcrumbs. This is an important step for that flaky texture!
3. Gradually add water, a little at a time, and knead into a firm, non-sticky dough for 2-3 minutes. It should hold its shape well.
4. Cover the dough with a damp cloth and let it rest for at least 15 minutes. This allows the flours to hydrate and makes the dough easier to work with.
5. Now for the shaping! Place a small portion of dough between a Ziploc cover (or use a Murukku maker) and press into a thin, approximately ½-inch circular disc.
6. Using a fork, gently poke holes all over the disc. This prevents the Murukku from puffing up too much while frying.
7. Heat oil in a deep pan over medium heat. The oil should be hot enough for frying, but not smoking.
8. Carefully slide the Murukku into the hot oil. Fry for about 1.5 minutes per side, until golden brown and crispy.
9. Remove the Murukku and drain on a kitchen towel to remove excess oil.
10. Let them cool completely before storing in an airtight container. This is crucial for maintaining crispness!

Expert Tips

Let’s make sure your Murukku turns out perfect!

Achieving the Perfect Crispy Texture
The key is the right dough consistency and oil temperature. Don’t overcrowd the pan, and fry in batches.

Troubleshooting Dough Consistency
* Too Dry: Add a teaspoon of water at a time until it comes together.
* Too Sticky: Add a tablespoon of rice flour.

Preventing Murukku from Breaking
Make sure the dough is well-rested and not too dry. Gently slide the Murukku into the oil, don’t drop it!

Oil Temperature Control for Even Frying
Maintain a consistent medium heat. If the oil is too hot, the Murukku will burn on the outside before cooking through.

Variations

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

Vegan Murukku
Simply substitute the ghee with an equal amount of vegetable oil.

Gluten-Free Murukku (Naturally Gluten-Free!)
This recipe is naturally gluten-free, as long as your rice flour is certified gluten-free.

Spice Level Adjustments: Mild to Hot
Adjust the amount of red chili powder to suit your preference. You can also add a pinch of black pepper for extra heat.

Festival Adaptations: Diwali, Pongal & More
During Diwali, I like to add a pinch of cardamom powder for a festive aroma. For Pongal, a sprinkle of cumin seeds is a nice touch.

Different Flour Combinations
Experiment with adding a small amount of besan (gram flour) for a slightly different texture.

Serving Suggestions

Murukku is fantastic on its own with a cup of hot chai. It also pairs beautifully with sambar, chutney, or even a simple yogurt dip.

Storage Instructions

Store cooled Murukku in an airtight container at room temperature for up to a week. To keep them extra crispy, you can add a few dried red chilies to the container – they help absorb moisture!

FAQs

Got questions? I’ve got answers!

What is Murukku traditionally served with?
Traditionally, Murukku is enjoyed as a tea-time snack or as part of a festive spread. It’s often served with savory accompaniments like chutney or sambar.

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

How do I prevent the Murukku from absorbing too much oil?
Ensure the oil is at the right temperature and don’t overcrowd the pan. Drain the Murukku well on a kitchen towel.

What is the best way to store Murukku to maintain its crispness?
Store in an airtight container at room temperature. Adding a few dried red chilies to the container can help absorb moisture.

Can I use a different type of dal instead of Chana Dal?
While chana dal is traditional, you can experiment with toor dal (split pigeon peas) in a pinch, but the texture might be slightly different.