Murukku Recipe
Murukku is a popular savory snack in South India and Sri Lanka. It is made from a mixture of rice flour, lentils, salt, and spices, which is then formed into a spiral or coil shape and deep-fried until crispy.The snack has a crunchy texture and is often enjoyed as a tea-time snack. Murukku comes in a variety of flavors, such as plain, cumin, and garlic, and can also be made with additional ingredients like sesame seeds, coconut.
Ingredients
Prepare Dal Mixture
- 1/4 cup Urad dal
- 1/2 cup Split Mung Bean / Cherupayar Parippu ചെറുപയര് പരിപ്പ്
- 2 1/2 cup water
Make Murukku Dough
- 2 cups rice flour
- 1 cup Besan / Chickpea / Gram flour
- 1 Tablespoon Black Sesame Seeds or white sesame seeds Ellu
- 1 teaspoon salt
- 1 Tablespoon Kashmiri chili powder
- 1/2 tsp asafoetida
- 2 tsp cumin seeds
- 2 Tablespoon hot oil (optional)
Make Murukku
- Oil for Deep Frying
Instructions
Cook Dal Mixture
- Add 1/4 cup of urad dal and 1/2 cup mung dal/cherupayar parippu in to a bowl. Wash this a few times and then drain out excess water from it.
- Add washed dal to a large pan and cook dal with 2 1/2 cup water (3 times water to Dal) over medium heat. Or Cook in a pressure cooker. In a pressure cooker, take 2 cups of water and add the washed dal to it. Close the lid and cook for 3 whistles. Cook on high heat for 1st whistle and then reduce heat to low for the other 2 whistles. After that, turn off the heat, wait for 10-15 minutes. Let it cool completely. Add this to a blender and grind this to fine paste.
Prepare Dough
- Take a bowl and add rice flour, ground urad dal mixture, sesame seeds, asafoetida, oil, red chilly powder, and salt. Mix nicely.
- Add little water at a time and make slightly tight dough.
Making Murukku
- Heat enough oil in a pan
- Use a Polythene sheet (you could even use large freezer bags) for placing the Murukku on it before frying
- Place the attachment used for making Murukku and tighten it. Take a small portion of the dough and put it in the murukku press. Once it is filled with dough, set the pestle over it.
- When oil is hot, you can check it by dropping a small amount of dough into it. If it sinks and rises quickly, then it is ready. The oil for frying Murukku should not be too hot. Keep the heat on medium-high heat
- Press the murukku dough from the murukku press onto the polythene sheet, about 3 rounds, then gently take the Murukku from the polythene sheet and place it in oil, or you can press murukku on a ladle and use the ladle to gently drop the murukku in hot oil. Note(1)Or Squeeze the dough out of the Murukku press into the hot oil, making circular or spiral shapes. This is the method that I often use.
- When Murukku has turned slightly brown on one side, turn the sides. Keep turning and fry until they turn golden brown in color and is crispy. It takes about 6-7 minutes for frying Murukku at one time.
- With 1 cup of rice flour, you can make about 30 Murukku
- Once it is cools down, store them in air tight container and stay fresh up to a month. If you like to keep it longer it is best to keep it in the freezer.
Notes
- There are different ways to make murukku. Press the murukku dough from the murukku press onto a ladle and gently drop the murukku into hot oil with the ladle. You can also press the dough onto a polyethylene sheet and then transfer it to hot oil.
- You can adjust the spice level according to your taste by increasing or decreasing the amount of red chili powder used.
- You can also add other spices or herbs such as ajwain seeds for a different flavor.
- Ensure that the oil is hot enough before frying the Murukku, as this will help prevent the dough from becoming greasy.
- Add a ground mixture of 1/2 cup shredded coconut, 3 garlic cloves, and 1 tsp cumin seeds