Urad Dal Murukku Recipe – Crispy South Indian Snack

Last Updated on 4 months by Neha Deshmukh

Urad Dal Murukku Recipe – Crispy South Indian Snack

Introduction

Oh, Murukku! Just the name brings back so many childhood memories of festive seasons and my grandmother’s kitchen filled with the aroma of frying snacks. This crispy, savory treat is a staple in South Indian households, and honestly, it’s one of my all-time favorites. Today, I’m sharing my go-to Urad Dal Murukku recipe – it’s surprisingly easy to make, and the results are always perfectly crunchy. Get ready to impress your family and friends with this delightful snack!

Why You’ll Love This Recipe

This Urad Dal Murukku recipe is special because it uses urad dal flour, which gives it a unique flavor and a wonderfully crisp texture. It’s a relatively quick snack to make, perfect for when you have guests coming over or just want a satisfying treat with your evening tea. Plus, it’s naturally gluten-free!

Ingredients

Here’s what you’ll need to make these delicious Murukku:

• ?? cup Urad Dal (approx. 100g)
• 1 cup Rice Flour (approx. 150g)
• 1 tbsp Butter (approx. 15g)
• 1 tsp Cumin Seeds
• Pinch of Hing (Asafoetida)
• ?? tsp Salt (adjust to taste, approx. 3-4g)
• Water – as needed (approx. ½ – ¾ cup)
• Oil – for frying

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Urad Dal: The Star Ingredient & Its Benefits

Urad dal (black gram) is the key to that signature Murukku crunch. It’s also a good source of protein and fiber. Make sure you use good quality urad dal for the best flavor.

Rice Flour: Achieving the Perfect Crisp

Rice flour helps bind the dough and contributes to the overall crispiness. I prefer using fine rice flour for a smoother texture.

Butter vs. Oil: Flavor & Texture Considerations

I love using butter in this recipe for a richer flavor. You can substitute it with oil if you prefer, but the butter really elevates the taste. About 1 tablespoon (15g) of butter works beautifully.

Hing (Asafoetida): A Traditional Touch

Hing, or asafoetida, adds a unique savory flavor that’s characteristic of South Indian cuisine. A pinch goes a long way! You can find it at most Indian grocery stores.

Regional Variations in Murukku Recipes

Murukku recipes vary across South India. Some use different flours like besan (gram flour) or moong dal flour. Some add chili powder for a spicy kick. This recipe is a classic version, but feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the urad dal in a pan over medium heat until aromatic. This usually takes about 5-7 minutes. Be careful not to burn it! Let it cool completely.
2. Once cooled, blend the roasted urad dal into a fine powder. A high-speed blender works best.
3. Sieve the urad dal flour to remove any coarse particles. This ensures a smooth Murukku.
4. In a mixing bowl, combine the urad dal flour, rice flour, softened butter, cumin seeds, hing, and salt. Mix everything together really well with your hands.
5. Now, gradually add water, a little at a time, and knead into a smooth, pliable dough. It shouldn’t be too stiff or too soft – think playdough consistency.
6. Attach a 4-holed mould to your chakli maker and grease it lightly with oil. This prevents the dough from sticking.
7. Shape the dough into a cylinder and carefully place it inside the chakli maker.
8. Press the dough in a spiral shape onto a greased spoon or directly into medium-hot oil.
9. Carefully slide the shaped Murukku into the hot oil and fry until golden brown and crisp, flipping once. This takes about 2-3 minutes per batch.
10. Drain the fried Murukku on paper towels to remove any excess oil.

Expert Tips

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

Achieving the Right Dough Consistency

This is crucial. If the dough is too dry, the Murukku will break. If it’s too wet, it will absorb too much oil. Add water slowly and test the consistency as you go.

Troubleshooting: Murukku Breaking While Frying

If your Murukku is breaking, the dough is likely too dry. Add a teaspoon of water at a time and knead until it comes together.

Maintaining Oil Temperature for Even Cooking

The oil should be medium-hot. If it’s too hot, the Murukku will burn on the outside and remain uncooked inside. If it’s too cold, it will absorb too much oil.

Tips for Perfect Spiral Shaping

Greasing your hands and the spoon helps prevent sticking. Practice makes perfect! Don’t worry if your first few spirals aren’t perfect.

Baking vs. Frying: Understanding the Differences

Want a healthier option? You can bake the Murukku! Preheat your oven to 180°C (350°F). Shape the Murukku and place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden and crispy. Baked Murukku will be slightly less crispy than fried ones, but still delicious.

Variations

Let’s get creative!

Vegan Murukku

Simply substitute the butter with an equal amount of vegan butter or oil.

Gluten-Free Murukku (Naturally Gluten-Free!)

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

Spice Level Adjustments (Adding Chili Powder)

If you like a little heat, add ½ – 1 teaspoon of chili powder to the dough. My friend loves adding a pinch of cayenne pepper too!

Festival Adaptations (Diwali, Krishna Jayanthi)

Murukku is a popular snack during festivals like Diwali and Krishna Jayanthi. You can make larger batches and package them as gifts.

Different Flour Combinations (Besan, Moong Dal)

Experiment with adding ¼ cup of besan (gram flour) or moong dal flour for a different flavor and texture.

Serving Suggestions

Murukku is best enjoyed with a cup of hot chai or coffee. It’s also a great accompaniment to sambar or chutney.

Storage Instructions

Once cooled completely, store the Murukku in an airtight container at room temperature. They should stay crispy for up to a week.

FAQs

What is the best way to store Murukku to keep it crispy?

An airtight container is key! Make sure the Murukku is completely cool before storing.

Can I make the dough ahead of time?

Yes, you can! Store the dough in an airtight container in the refrigerator for up to 2 days. Bring it to room temperature before shaping.

What if my Murukku dough is too dry?

Add a teaspoon of water at a time and knead until it comes together.

Can I use ghee instead of butter?

Absolutely! Ghee will give the Murukku a lovely aroma and flavor.

What is Hing and where can I find it?

Hing (asafoetida) is a pungent spice used in Indian cooking. You can find it at most Indian grocery stores.

How can I adjust the spice level of this Murukku?

Add chili powder to the dough, starting with ½ teaspoon and adjusting to your preference.