Murukku
An authentic snack recipe from Tamil Nadu, India
Cook Time
35 mins
Servings
4 servings
Difficulty
MediumCategory
SnackIngredients
For 4 servings
200g Rice flour (fine)
50g Urad dal flour (roasted)
20g Butter (unsalted)
5g Cumin seeds
8g Sesame seeds (white)
1g Asafoetida (hing)
4g Red chilli powder
5g Salt
150ml Water
600ml Oil
10 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
In a large mixing bowl, combine rice flour, urad dal flour, cumin seeds, sesame seeds, asafoetida, red chilli powder, and salt. Mix well.
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Add softened butter and rub it into the flour mixture until it resembles coarse crumbs. The butter adds crispness to the murukku.
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Gradually add water, a little at a time, and knead into a smooth, soft dough. The dough should be pliable and not sticky. Do not over-knead.
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Fill a murukku press (chakli maker) with the star-shaped or three-hole disc. Load the dough into the press.
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Heat oil in a deep kadai over medium heat to 170–180°C.
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Press the murukku directly into the hot oil in circular spirals, or press onto a greased plastic sheet first and then slide into the oil.
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Fry 3–4 murukku at a time without overcrowding. Fry for 3–4 minutes, turning once, until they turn golden and the sizzling sound reduces significantly.
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Remove with a slotted spoon and drain on paper towels. The murukku will crisp up further as it cools.
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Allow to cool completely before storing in an airtight container.
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Serve as a snack with tea or coffee.
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Chef's Tips
The ratio of rice flour to urad dal flour is key — too much urad dal makes the murukku soft; too little makes it hard and dense.
The dough should be soft enough to press through the murukku press without cracking; if it cracks, add a few drops of water.
Fry on medium heat — high heat browns the outside quickly while leaving the inside soft; low heat makes the murukku absorb too much oil.
Murukku stays crisp for up to 2 weeks when stored in an airtight container at room temperature.
About This Dish
Murukku is a traditional snack dish from Tamil Nadu, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The ratio of rice flour to urad dal flour is key — too much urad dal makes the murukku soft; too little makes it hard and dense. - The dough should be soft enough to press through the murukku press without cracking; if it cracks, add a few drops of water. - Fry on medium heat — high heat browns the outside quickly while leaving the inside soft; low heat makes the murukku absorb too much oil. - Murukku stays crisp for up to 2 weeks when stored in an airtight container at room temperature.
Category
Snack
Cook Time
35 mins
Servings
4 servings
Difficulty
Medium