Murukku Recipe | Murukulu Recipe » Dassana’s Veg Recipes

Not simply the land of curries and spices, India can be synonymous with a plethora of fried snacks. Considered one of it’s the crispy, crunchy Murukku or Murukulu. Fashionable underneath this identify in South India, this savory snack often consists of rice and lentil flours together with spices and seasonings. Completely different South Indian households have totally different varieties. Mine right here, is the fundamental Murukku Recipe with many troubleshooting suggestions and pointers, which’ll show you how to make this yummy snack from scratch, at house.

What’s Murukku

The phrase Murukku is historically a Tamil phrase which means ‘twisted.’ Therefore, making it apparent that the form this snack is spherical and spirally twisted. These are well-known as a tea time snack down south and are additionally made in bulk portions throughout many festivals.

Not simply Tamil Nadu, a Murukku Recipe is a selected one in many of the households in different states of South India. As an illustration, Kerala, Andhra Pradesh and Karnataka.

Variations of this recipe and slight modifications within the form together with names are additionally present in states like Gujarat, Odisha, Maharashtra and the Konkan area. Additionally it is related to the cuisines of Sri Lanka, Myanmar, Malaysia, Singapore and Fiji.

Some names of the Murukku in different regional languages are murukulu/jantikalu/chakralu (Telugu), dantkali (Odiya), chakkuli (Kannada) and chakri (Gujarati and Konkani). Maharashtrian delicacies calls it a Chakli, the place the components additionally differ than its South Indian counterpart.

Whereas the Murukku Recipe primarily has base components like rice flour and urad dal flour, the chakli could have gram flour (besan) instead of the lentil flour, together with the rice flour as its main components.

Additionally, I take advantage of asafoetida in each these recipes of mine. However you possibly can select to omit it to make a gluten free model of those snacks. One other model of the Murukku, is that this Butter Murukku, which is nearer to the chakli in its composition and has butter because the fats.

Extra On My Recipe

The Murukku Recipe that I’ve shared right here is a straightforward, idiot proof method of getting ready this snack at house. For my recipe, I’ve used rice flour and urad dal flour (additionally known as black gram or matpe bean flour) that I introduced from the market.

However you can too use do-it-yourself urad dal flour by grinding the lentils in a mixer-grinder. To be able to make this flour from scratch at house, you’ll have to use the husked or hulled black gram lentils.

The method of constructing a Murukulu resembles so much to the method of constructing chakli. You simply have to make certain of some issues earlier than you start with the process of getting ready these.

I’ve talked about the guidelines and solutions that may ease out the method and methodology for you. Learn them, they’re actually useful.

To make these concentric rings, you want a particular gear known as ‘murukku press’ or ‘chakli maker.’ Completely different forms of this distinctive gear could be bought from shops throughout India or purchased on-line as properly. Simply make certain to decide on the one that’s simple to work with.

This recipe yields about 32 to 35 small sized items of Murukulu. Relying on the dimensions, the amount can improve or lower.

Additionally it is attainable to halve, double or triple the recipe, as is required. I often make these small, as they’re simple to fry. Nonetheless, you can also make these barely bigger as properly.

A lot of the instances, I make Murukku, Sev and Shankarpali as festive snacks throughout Diwali. However belief me, these are simply pretty much as good another time of the 12 months too.

This specific snack is fried, clearly means it has an extended shelf life. You’ll be able to retailer them with ease, in air-tight jars at room temperature.

Step-by-Step Information

make Murukku

For ease of understanding, I’ve divided this photograph information into 4 steps:

1. Make urad dal flour
2. Make murukulu dough
3. Shaping murukku
4. Frying murukku

In case you are planning to make use of packaged urad dal flour, transfer to the second important step of constructing the dough.

Make Urad Dal Flour

1. Warmth a small frying pan or kadai. Preserve the warmth to its lowest and add 3 tablespoons (40 grams) urad dal.

2. Start to dry roast urad dal. Stir typically, whereas roasting the lentils.

3. Roast urad dal until aromatic or gentle golden. Don’t brown. Switch to a plate and let the roasted urad dal cool to room temperature.

4. Then, take the roasted urad dal in a small dry grinder jar, small chutney grinder jar or a small blender.

5. Grind to a advantageous flour. Put aside. Be sure that the flour texture is okay. A rough or gritty texture will tear the dough whereas shaping.

Extra Preparation

6. In the meantime, unfold oil on the disc of a ‘murukku maker.’ It is a one star-shaped disc and will probably be part of the murukku maker that you’ve.

7. Additionally, unfold some oil on the a part of the murukku maker vessel the place the dough will probably be positioned.

Safe and tighten the oiled disc to the primary vessel of the murukku maker as proven within the image beneath.

Make Murukulu Dough

8. In a advantageous sieve, take 1 cup (150 grams) rice flour.

9. Additionally, add the ready urad dal flour to the identical sieve.

10. Subsequent, add ¼ teaspoon pink chili powder, ¼ teaspoon or ⅛ teaspoon asafoetida and ½ teaspoon salt or as per style.

11. Sift the dry components twice.

12. Then, add 1 teaspoon white sesame seeds, ½ teaspoon carom seeds (ajwain) and 2 tablespoons (40 grams) ghee.

Notice: As an alternative of carom seeds you can too use cumin seeds.

13. Combine all the things very properly. Together with your fingertips, combine the ghee within the flour evenly. The combination ought to resemble breadcrumbs.

14. Take a small portion of the combination in your palms and it ought to maintain itself collectively. It shouldn’t break or collapse.

If it breaks or falls aside, add 1 to 2 teaspoons extra ghee. Combine once more very properly after which test.

15. Now, add water in components and start to combine and knead.

16. Carry on including water in components and knead very properly.

17. You will want about 10 to 11 tablespoons water. The quantity of water wanted will depend upon the standard of rice flour. 

Examine the style of dough and add extra salt, if required.

18. Knead to a clean and mushy dough. Additionally, maintain the dough barely moist, however don’t make it too moist or sticky as then the murukulu will soak up extra oil.

Murukku must be made as quickly as you knead the dough. So, maintain all the things prepared earlier than you form and fry them. Additionally, don’t let the dough relaxation for any period of time.

Form Murukku

19. Now, divide the dough in 2 components and add first half within the murukku maker. Cowl the second a part of dough with a kitchen towel.

20. Earlier than you start to form the murukulu, start to warmth oil as required for deep frying in a kadai (wok) or frying pan.

Preserve the oil on a low or medium-low warmth, in order that it doesn’t develop into too scorching. Use any high-smoke level impartial flavored oil.

Use butter paper or parchment paper squares. Minimize them and maintain prepared earlier than you make murukulu.

Press the murukku maker and transfer in rounds to get the concentric circles or spirals on the paper squares. Break the dough in the direction of the tip and press it to the final concentric circle of the spiral.

Tip 1 – If the Murukku breaks whereas forming, which means that the dough doesn’t have sufficient moisture. Add 1 or 2 tablespoons water and knead the dough once more.

Tip 2 – In case you are not getting correct form, this imply that the dough is simply too moist. Add some rice flour and knead once more.

21. Make a batch of Murukku. Instance, make 3 to five Murukkus that you may be frying.

Fry Murukku

22. Subsequent, check the temperature of the oil. Add a small piece of the dough within the oil and it ought to come up progressively.

If it comes up quick, the oil is scorching. Then, cut back the warmth. If it sticks, is on the backside or comes up slowly, the oil is just not scorching sufficient. Then, improve the warmth.

23. Take the butter paper with the murukulu in your fingers. Then, take a small to medium measurement picket spatula and place it on the Murukku gently.

24. Then, gently flip over the spatula. The butter paper will probably be dealing with you.

25. Raise the butter paper gently.

26. The Murukku will probably be neatly positioned on the picket spatula.

27. Now, gently tilt or place the spatula in scorching oil, in order that the Murukulu slides within the oil.

28. Add the remaining Murukku on this method.

29. Fry on medium warmth or at a temperature of 180 to 190 levels C.

30. Once they flip gentle golden, flip gently with a slotted ladle or perforated spoon. Don’t flip them early, as they will break whereas turning over.

31. Fry the second facet.

32. Fry the Murukku until the oil stops scorching or it turns into crisp and golden. Don’t brown an excessive amount of. Flip over as wanted for even frying.

Tip 3 – Examine the primary batch after frying. If it seems to be that it has absorbed extra oil or are breaking within the oil, add about 1 to 2 tablespoons rice flour and knead once more. This occurs if an excessive amount of fats is added within the dough.

33. Take away with a slotted spoon draining further oil within the kadai itself. This manner, fry in batches.

34. Place the fried Murukku on kitchen paper towels to soak extra oil.

35. As soon as they cool to room temperature, retailer them in an hermetic container or jar.

These maintain properly for a few weeks at room temperature. However guarantee that they’re saved in an hermetic jar or container in order that they don’t soften.

36. Serve Murukku as a tea-time snack.

Skilled Suggestions

1. The dough must be of the exact texture and consistency. Whether it is too pasty or moist, you gained’t be capable of type the dough into the specified form. To appropriate, add a number of tablespoons of rice flour and knead once more.
2. In case of a dry dough, the Murukku will tear or break whereas shaping. So, add a number of tablespoons of water, combine after which knead.
3. A correct dough for this Murukku Recipe needs to be clean, mushy and barely moist. Don’t make it too moist as then it’ll soak up extra oil whereas frying.
4. For a spicier snack, add about 1 teaspoon inexperienced chilli paste. You’ll be able to even add about 1 teaspoon garlic paste together with the chilli paste.
5. Deep fry the Murukku on medium warmth. Fry it in batches, in reasonably scorching oil of about 180 to 190 levels C. The oil shouldn’t be smoking scorching, nor heat. Extraordinarily scorching oil will burn or brown the snack too shortly. Heat oil will make it soak up extra oil.
6. Scale simply to make a bigger batch of this Murukku Recipe. Halve, to make a smaller batch.

Extra South Indian Festive Snacks To Attempt!

Please make sure you price this recipe within the recipe card beneath when you’ve got made it. For extra vegetarian inspirations, Signal Up for my emails or observe me on Instagram, Youtube, Fb, Pinterest or Twitter.

This Murukku Recipe publish from the archives first printed in June 2018 has been up to date and republished on 4 September 2022.