Pearl Millet Murukku Recipe – Crispy & Flavorful Indian Snack

Last Updated on 2 months by Neha Deshmukh

Pearl Millet Murukku Recipe – Crispy & Flavorful Indian Snack

Hey everyone! If you’re anything like me, you love a good crunchy snack with your evening chai. And honestly, nothing beats a homemade one! Today, I’m sharing my go-to recipe for Pearl Millet Murukku – it’s incredibly flavorful, satisfyingly crispy, and surprisingly easy to make. I first stumbled upon this recipe while trying to incorporate more millets into our diet, and it quickly became a family favorite. Let’s get started!

Why You’ll Love This Recipe

This Pearl Millet Murukku isn’t just delicious; it’s a little bit special. It’s a fantastic way to enjoy the goodness of kambu (pearl millet) in a fun, snackable form. Plus, it’s naturally gluten-free and packed with nutrients. Trust me, once you try these, you’ll be making them again and again! They’re perfect for festivals, tea time, or just a little something to munch on.

Ingredients

Here’s what you’ll need to whip up a batch of these crispy delights:

• ?? cup Kambu Flour (Pearl Millet Flour)
• 2 tablespoons Rice Flour
• 1 tablespoon Besan (Kadalai Maavu)
• 1 tablespoon Roasted Gram Dal Flour (Pottukadalai Maavu)
• 2 teaspoons Oil
• ?? teaspoon Ajwain (Omam)
• Salt to taste

Ingredient Notes

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

Kambu Flour (Pearl Millet Flour) – Health Benefits & Regional Uses

Kambu is a powerhouse of nutrients! It’s rich in fiber, iron, and magnesium. In South India, especially Tamil Nadu, kambu is a staple, often used in porridge, roti, and of course, snacks like this murukku. The quantity of kambu flour needed can vary depending on its texture, so start with ¾ cup and add more if the dough feels too wet.

Rice Flour – Choosing the Right Type

I prefer using a fine rice flour for a smoother texture. You can find this easily at most Indian grocery stores. Avoid using coarse rice flour, as it can make the murukkus a little grainy.

Besan (Kadalai Maavu) – Protein Boost & Texture

Besan, or chickpea flour, adds a lovely protein boost and helps bind the dough. It also contributes to that perfect, slightly crumbly texture.

Roasted Gram Dal Flour (Pottukadalai Maavu) – Flavor & Crispness

Don’t skip this one! Roasted gram dal flour adds a wonderful nutty flavor and helps create that satisfying crunch.

Ajwain (Omam) – Digestive Benefits & Aroma

Ajwain isn’t just about flavor; it’s also great for digestion. Plus, it gives the murukkus a lovely aromatic touch.

Oil – Selecting the Best Oil for Frying

I usually use groundnut oil for frying because of its high smoke point and neutral flavor. Sunflower oil or vegetable oil also work well.

Salt – Balancing the Flavors

Salt is key to bringing all the flavors together. Start with a teaspoon and adjust to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big mixing bowl, combine the kambu flour, rice flour, besan, roasted gram dal flour, ajwain, and salt. Give it a good mix to make sure everything is evenly distributed.
2. Now, add the oil to the flour mixture. Use your fingertips to rub the oil into the flour until it resembles breadcrumbs. This is a crucial step for a crispy murukku!
3. Time to add the water! Gradually add water, a little at a time, while kneading to form a smooth, pliable dough. Don’t add all the water at once – you want a dough that’s not too sticky and not too dry.
4. Grease the disc of your murukku press with a little oil. Then, carefully fill the press with the dough.
5. Heat oil in a deep pan over medium flame. Once hot enough (test with a tiny piece of dough – it should sizzle and rise to the surface), carefully press spiral-shaped murukkus directly into the hot oil. Or, you can press them onto a greased surface first and then gently slide them into the oil.
6. Fry the murukkus on medium flame until they turn golden brown and the bubbling stops. This usually takes about 3-4 minutes per batch.
7. Remove the fried murukkus with a slotted spoon and drain them on paper towels. Let them cool completely before storing.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect murukku:

Achieving the Perfect Dough Consistency

The dough is the most important part! It should be soft, pliable, and not sticky. If it’s too dry, add a teaspoon of water at a time. If it’s too sticky, add a tablespoon of rice flour.

Frying Temperature – Avoiding Soggy Murukkus

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

Troubleshooting Murukku Shapes

If your murukkus are breaking, the dough might be too dry. If they’re spreading out too much, the dough might be too wet. Adjust accordingly!

Variations

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

• Spicy Murukku: Add a teaspoon of chili powder to the flour mixture for a fiery kick. My friend, Priya, loves adding a pinch of cayenne pepper too!
• Sesame Seed Murukku: Sprinkle sesame seeds on the murukkus before frying for added flavor and crunch.
• Curry Leaf Murukku: Add finely chopped curry leaves to the dough for a fragrant twist.

Vegan Adaptation

This recipe is already naturally vegan! No changes needed.

Gluten-Free Confirmation

Yes! This recipe is completely gluten-free, thanks to the use of kambu flour, rice flour, and besan.

Festival Adaptations – Diwali & Janmashtami

Murukkus are a staple during Diwali and Janmashtami. You can make a large batch and gift them to friends and family!

Serving Suggestions

These murukkus are delicious on their own, but they also pair perfectly with a cup of hot chai or coffee. They’re also great as a side snack with sambar or chutney.

Storage Instructions

Store cooled murukkus in an airtight container at room temperature. They should stay crispy for up to a week.

FAQs

Let’s answer some common questions:

What is Kambu and is it Gluten-Free?

Kambu, or pearl millet, is a nutritious grain popular in South India. And yes, it’s naturally gluten-free!

Can I make the dough ahead of time?

You can, but the dough tends to dry out. If you make it ahead, cover it tightly with plastic wrap and refrigerate for up to a day. You might need to add a little water to bring it back to the right consistency.

How do I adjust the murukku’s crispness?

The amount of oil used for frying and the dough consistency play a big role. Ensure the oil is hot enough and the dough isn’t too wet.

What if I don’t have a murukku press?

While a murukku press is ideal, you can try shaping the murukkus by hand and then frying them. It’s a bit more time-consuming, but it works!

How can I store murukkus to maintain their crispness for longer?

Store them in an airtight container with a few dried red chilies – they help absorb moisture and keep the murukkus crispy!

Enjoy making these delicious Pearl Millet Murukkus! I hope this recipe brings a little bit of joy to your kitchen. Happy snacking!