Pearl Onion Murukku Recipe – Crispy South Indian Snack

Last Updated on 4 months by Neha Deshmukh

Pearl Onion Murukku Recipe – Crispy South Indian Snack

Hey everyone! If you’ve ever wandered through the snack aisles in India, or maybe even at your local Indian grocery store, you’ve probably spotted these delightfully crunchy, twisted treats – Murukku! They’re a staple for festivals, tea time, and honestly, just because. I remember my grandmother making a huge batch of these during Diwali, and the whole house would smell amazing. Today, I’m sharing my version, a Pearl Onion Murukku recipe that’s guaranteed to be a hit. It’s a little bit of effort, but so worth it.

Why You’ll Love This Recipe

This Pearl Onion Murukku recipe isn’t just about a crispy, savory snack. It’s about tradition, flavor, and a little bit of kitchen magic. The pearl onions add a subtle sweetness that balances the savory rice flour beautifully. Plus, making Murukku is surprisingly therapeutic – there’s something really satisfying about shaping those little spirals! It’s a perfect recipe to get the family involved, too.

Ingredients

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

• 1 cup lightly roasted rice flour (about 150g)
• 1 cup coconut milk (thinned with water) – about 240ml
• ?? cup water (adjust as needed – start with ¼ cup/60ml)
• 1 tsp sesame seeds
• ?? tsp cumin seeds (about ½ tsp is nice)
• 2 no. pearl onions, finely minced
• ?? tsp salt (start with ¾ tsp and adjust to taste)
• Oil, as needed for frying

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe.

• Pearl Onions: These are the stars! They give a lovely delicate flavor. If you can’t find them, shallots are a decent substitute, but the flavor won’t be quite the same.
• Rice Flour: I recommend using a good quality, lightly roasted rice flour. This gives the Murukku a beautiful color and crispness. You can find it at most Indian grocery stores.
• Coconut Milk: You can use fresh coconut milk (that’s my preference!), or packaged coconut milk. If using packaged, I like to thin it down with a little water to get the right consistency. Full-fat coconut milk will give a richer flavor, but lower-fat works too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the coconut milk in a saucepan over medium heat until it comes to a boil.
2. Add the minced pearl onions, salt, and rice flour to the boiling coconut milk. Mix everything really well – you don’t want any lumps!
3. Stir in the sesame and cumin seeds. Now, turn off the heat and let the dough rest for about 5 minutes. This allows the flour to absorb the liquid.
4. Once the dough has cooled slightly, knead it until it’s smooth and pliable. It should be soft but not sticky.
5. Divide the dough into small balls, about the size of a marble. Flatten each ball into a thin disc using a Ziploc bag or a clean plastic sheet. This makes rolling much easier!
6. Now for the fun part! Roll each disc into a tube shape. If you have cannoli molds, those work perfectly to help you maintain the shape. Otherwise, just carefully roll and shape with your hands.
7. Heat oil in a deep frying pan or wok over medium-high heat. Carefully drop the Murukku tubes into the hot oil, a few at a time.
8. Fry until they’re golden brown and crispy, flipping occasionally to ensure even cooking. This usually takes about 3-4 minutes.
9. Remove the Murukku from the oil 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:

• Oil Temperature: Maintaining the right oil temperature is key. If the oil isn’t hot enough, the Murukku will absorb too much oil and become soggy.
• Dough Consistency: The dough should be soft and pliable, but not sticky. If it’s too sticky, add a little more rice flour. If it’s too dry, add a tiny bit of water.
• Shaping: Don’t worry if your Murukku aren’t perfectly shaped! They’ll still taste delicious.

Variations

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

• Vegan Adaptation: Simply substitute the coconut milk with any plant-based milk like almond or soy milk.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as your rice flour is certified gluten-free.
• Spice Level: Add ½ – 1 tsp of chili powder to the dough for a spicy kick. My friend, Priya, loves this addition!
• Festival Adaptations: These are perfect for Diwali, but also make a great addition to any snack box or festive spread.

Serving Suggestions

Murukku is best enjoyed with a cup of hot chai or coffee. They’re also fantastic as a standalone snack while watching a movie or catching up with friends.

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 type of oil is best for frying Murukku? Groundnut oil (peanut oil) is traditionally used, but any neutral-flavored oil with a high smoke point will work well.
• Can I make the dough ahead of time? Yes, you can! Just store the dough in an airtight container in the refrigerator for up to 24 hours. Bring it to room temperature before shaping.
• How do I get the Murukku to hold its shape while frying? Make sure the oil is hot enough and don’t overcrowd the pan. Using cannoli molds also helps.
• What is the shelf life of homemade Murukku? They’re best enjoyed within a week, but can last up to two weeks if stored properly.
• Can I use a different type of onion if pearl onions aren’t available? Shallots are the closest substitute, but the flavor will be slightly different. You could also try finely minced red onion, but use it sparingly.