Murukku Recipe | Murukulu Recipe (Crunchy Rice Flour Spirals)

Not simply the land of curries and spices, India can also be synonymous with a plethora of fried snacks. One among it’s the crispy, crunchy Murukku or Murukulu. Fashionable underneath this identify in South India, this savory snack normally consists of rice and lentil flours together with spices and seasonings. Totally different South Indian households have completely different varieties. Mine right here, is the fundamental Murukku Recipe with many troubleshooting suggestions and pointers, which’ll make it easier to make this yummy snack from scratch, at dwelling.

murukku served in a metal jar with text layovers.

What’s Murukku

The phrase Murukku is historically a Tamil phrase that 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 example, Kerala, Andhra Pradesh and Karnataka.

Variations of this recipe and slight adjustments 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 elements additionally differ than its South Indian counterpart.

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

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 making ready this snack at dwelling. 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 it’s also possible to use home made urad dal flour by grinding the lentils in a mixer-grinder. With a purpose to make this flour from scratch at dwelling, you’ll have to use the husked or hulled black gram lentils.

The method of constructing a Murukulu resembles lots to the method of constructing chakli. You simply have to make sure of some issues earlier than you start with the process of making ready these.

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

murukku served in a metal jar with text layover.

To make these concentric rings, you want a particular gear known as ‘murukku press’ or ‘chakli maker.’ Totally different kinds of this distinctive gear might be bought from shops throughout India or purchased on-line as effectively. Simply ensure to decide on the one that’s straightforward to work with.

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

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

Many of the instances, I make Murukku, Sev and Shankarpali as festive snacks throughout Diwali. However belief me, these are simply pretty much as good every other 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

The right way to 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

If you’re planning to make use of packaged urad dal flour, transfer to the second most important step of constructing the dough.

Make Urad Dal Flour

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

urad dal in a pan.

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

dry roasting urad dal.

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

roasted urad dal kept for cooling to room temperature.

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

roasted urad dal added in a grinder jar.

5. Grind to a superb flour. Put aside. Be certain that the flour texture is ok. A rough or gritty texture will tear the dough whereas shaping.

roasted urad dal ground to a fine flour.

Extra Preparation

6. In the meantime, unfold oil on the disc of a ‘murukku maker.’ This can be a one star-shaped disc and might be part of the murukku maker that you’ve got.

star shaped disc of murukku maker greased with some oil.

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

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

oil spread on murukku vessel.

Make Murukulu Dough

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

rice flour added in a fine sieve.

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

prepared urad dal flour added in the sieve.

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

red chili powder, asafoetida and salt added to the flours in the sieve.

11. Sift the dry elements twice.

sifted dry ingredients.

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

Notice: As a substitute of carom seeds it’s also possible to use cumin seeds.

white sesame seeds, carom seeds and ghee added to sifted dry ingredients.

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

mixing dry ingredients with the spices and ghee till the mixture resembles 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 effectively after which verify.

mixing and kneading the flour mixture.

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

adding water and kneading dough.

16. Carry on including water in elements and knead very effectively.

adding water in parts and kneading dough.

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

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

kneading dough.

18. Knead to a easy and comfortable dough. Additionally, preserve the dough barely moist, however don’t make it too moist or sticky as then the murukulu will take up extra oil.

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

kneaded dough for murukku recipe.

Form Murukku

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

a portion of dough added to murukku maker vessel.

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.

Hold the oil on a low or medium-low warmth, in order that it doesn’t turn out to be too sizzling. Use any high-smoke level impartial flavored oil.

Use butter paper or parchment paper squares. Reduce them and preserve 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 direction of the tip and press it to the final concentric circle of the spiral.

pressing vessel to shape murukkus.

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

Tip 2 – If you’re 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’ll be frying.

murukkus placed on butter paper.

Fry Murukku

22. Subsequent, take a look at the temperature of the oil. Add a small piece of the dough within the oil and it ought to come up steadily.

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

checking the temperature of hot oil in pan for frying murukkus.

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

lifting butter paper with murukku.

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

turn over the butter paper with murukku onto a wooden spatula.

25. Carry the butter paper gently.

lifting butter paper gently.

26. The Murukku might be neatly positioned on the wood spatula.

murukku neatly placed on wooden spatula.

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

sliding murukku from the wooden spatula in the hot oil.

28. Add the remaining Murukku on this method.

remaining murukkus added to hot oil.

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

frying murukku in hot oil.

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

turning murukkus in oil.

31. Fry the second facet.

frying murukkus on the second side.

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 – Verify the primary batch after frying. If it appears 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.

frying murukku till oil stops sizzling.

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

removing fried murukulu with slotted spoon.

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

fried murukku placed on kitchen paper towels.

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

These preserve effectively for a few weeks at room temperature. However make it possible for they’re saved in an hermetic jar or container in order that they don’t soften.

fried murukulu placed in container.

36. Serve Murukku as a tea-time snack.

murukku served in a metal jar with text layovers.

Knowledgeable Suggestions

  1. The dough needs to be of the exact texture and consistency. Whether it is too pasty or moist, you gained’t be capable to 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 easy, comfortable and barely moist. Don’t make it too moist as then it’s going to take 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 sizzling oil of about 180 to 190 levels C. The oil shouldn’t be smoking sizzling, nor heat. Extraordinarily sizzling oil will burn or brown the snack too rapidly. Heat oil will make it take 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 Strive!

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four murukku pieces in a metal jar

Murukku Recipe | Murukulu Recipe

Murukku is a well-liked South Indian crunchy and crispy snack made with rice flour and lentil flour. Additionally it is referred to as murukulu, chakralu and jantikalu in Andhra Pradesh and Telangana.

5 from 23 votes

Prep Time 20 minutes

Prepare dinner Time 30 minutes

Complete Time 50 minutes

Making urad dal flour

  • Warmth a small frying pan or kadai. Hold the warmth to its lowest and add urad dal.

  • Start to roast urad dal and preserve stirring usually when roasting the lentils.

  • Roast urad dal until they turn out to be fragrant or are mild golden. Don’t make them brown. Take away in a plate and let the roasted urad dal cool at room temperature.
  • Take the roasted urad dal in a small dry grinder jar or a small chutney grinder jar. Grind to a superb flour. Hold apart.

  • In the meantime, unfold oil on the murukku disc. Additionally unfold some oil on the a part of the murukku maker the place the dough might be positioned.

Making murukku dough

  • In a superb sieve, take rice flour. Additionally add the urad dal flour to the identical sieve.

  • Subsequent add pink chilli powder, asafoetida powder and salt. 

  • Sift the dry elements twice.

  • To the sifted flours add sesame seeds, carom seeds and ghee.

  • Combine all the things very effectively. Then together with your fingertips combine the ghee within the flour evenly. The combination ought to resemble breadcrumbs.

  • Maintain a small portion of the murukku combination in your palms and it ought to maintain itself collectively. It shouldn’t break or collapse. If it breaks or falls aside, then add 1 to 2 teaspoons extra of the ghee. Combine once more very effectively after which verify.
  • Now add water in elements and start to combine and knead.

  • Carry on including water in elements and knead very effectively.

  • You will want about 10 to 11 tablespoons of water. The quantity of water wanted will rely on the standard of rice flour. Verify the style of dough and add extra salt if required.

  • Knead to a easy and comfortable dough. Additionally preserve the dough barely moist, however don’t make too moist or moist as then the murukku absorbs extra oil.

  • Murukku needs to be made as quickly as you knead the dough, so preserve all the things prepared earlier than you form and fry them.

Shaping murukku

  • Now divide the dough in two elements and add first half in murukku maker. Cowl the second a part of dough with a kitchen towel.

  • Earlier than you start to form the murukku, preserve oil in a kadai (wok) or frying pan to get heated. Hold the oil on a low or medium-low warmth, in order that it doesn’t turn out to be extremely popular. Use any impartial flavored oil with a excessive smoke level.
  • Use butter paper or parchment paper squares. Reduce them in squares and preserve prepared earlier than you make murukku. 

  • Press the murukku maker and transfer in rounds to get the concentric circles or spiral form on the paper squares. Break the dough in direction of the tip and press it to the final concentric circle of the spiral.
  • Tip 1 – If the murukku breaks whereas forming them, which means the dough doesn’t have sufficient moisture. Add 1 or 2 tablespoons of water and knead the dough once more.

  • Tip 2 – If you’re not getting correct form, this imply that the dough is simply too moist. Add some rice flour and knead once more.

  • Make a batch of murukku. E.g make 3 to five murukku that you’ll be frying at a time.

Frying murukku

  • Subsequent take a look at the hotness of the oil. Add a small piece of the murukku dough within the oil and it ought to come up steadily. If it comes up quick, the oil is sizzling, so cut back the warmth. If it sticks or is on the backside or comes up slowly, the oil will not be sizzling sufficient, so improve the warmth.
  • Take the butter paper with the murukku in your arms. Then take a small to medium sized wood spatula and place it on the murukku gently.

  • Then gently flip over the spatula. The butter paper might be dealing with you. Carry the butter paper gently.

  • The murukku might be neatly positioned on the wood spatula.

  • Now gently tilt or place the spatula in oil, in order that the murukku slides within the oil.

  • Add the remaining murukku additionally on this method. Fry on a medium warmth.

  • After they flip mild golden, then flip them gently. Fry the second facet. 

  • Fry the murukku until the oil stops scorching or until they turn out to be crisp and golden. Don’t brown them an excessive amount of. Flip over as wanted for even frying.

  • Tip 3 – Verify the primary batch of murukku. If it appears like that the murukku has absorbed oil or breaks in oil, then add some rice flour, about 1 to 2 tablespoons and knead once more. This occurs if an excessive amount of fats has gone within the dough.

  • Take away with a slotted spoon draining additional oil within the kadai or pan itself.

  • Place them on kitchen paper towels to soak additional oil.

  • As soon as they cool at room temperature, then retailer murukku in an air-tight field at room temperature.

  • Serve Murukku as a tea-time snack.

  • Make certain the dough is of the proper texture and consistency. Whether it is too pasty or moist, you gained’t be capable to form the dough into the concentric spiral rings. To appropriate add a number of tablespoons of rice flour and knead once more. 
  • If the dough is dry, it’s going to break or tear whereas shaping. Add a number of tablespoons of water. Combine and knead. 
  • To make a spicier murukku, add about 1 teaspoon inexperienced chilli paste. You may also add about 1 teaspoon garlic paste along with the inexperienced chilli paste.
  • Whereas deep frying, preserve the warmth to medium. Fry the murruku in batches in a reasonably sizzling oil having about 180 to 190 levels Celsius. The oil should not be smoking sizzling or heat. A extremely popular oil will burn or brown the murukku too rapidly. A heat temperature will make them take up extra oil. 
  • This recipe might be scaled to make a smaller batch or a bigger batch.
  • Notice that the approximate vitamin information is for 1 small murukku.

Vitamin Information

Murukku Recipe | Murukulu Recipe

Quantity Per Serving

Energy 49 Energy from Fats 27

% Day by day Worth*

Fats 3g5%

Saturated Fats 1g6%

Polyunsaturated Fats 1g

Monounsaturated Fats 2g

Ldl cholesterol 2mg1%

Sodium 37mg2%

Potassium 5mg0%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 5IU0%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 1mg1%

Vitamin E 1mg7%

Vitamin Okay 1µg1%

Calcium 2mg0%

Vitamin B9 (Folate) 1µg0%

Iron 1mg6%

Magnesium 2mg1%

Phosphorus 5mg1%

Zinc 1mg7%

* P.c Day by day Values are primarily based on a 2000 calorie food regimen.

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

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