Murukku is a crisp South Indian savoury snack made with rice flour, dal flour and spices, shaped into spirals and deep-fried until light and crunchy. It is also known by regional names such as murukulu, thenkuzhal and chakralu, making it a useful recipe for both traditional and festive cooking.
Recipe Summary
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
What Makes This Murukku Crisp?
- Fine rice flour: helps create a light, crisp texture.
- Fresh urad dal: roasting and grinding the dal gives the dough a deeper nutty flavour.
- Fat in the dough: butter, ghee or hot oil helps create a tender bite.
- Steady oil temperature: medium heat helps the murukku cook evenly without absorbing too much oil.
Ingredients
Flour Base
- 1 cup / 150 g fine rice flour
- 4 tbsp urad dal, or 3 tbsp roasted gram / pottukadalai flour for the shortcut version
Seasoning and Dough
- ¾ tsp white sesame seeds
- ¾ tsp ajwain / omam or cumin seeds
- ½ tsp salt, or to taste
- ¼–½ tsp red chilli powder (optional)
- ⅛ tsp asafoetida / hing
- 1 tbsp hot oil, or 1–2 tbsp softened butter or ghee
- 10–12 tbsp water, as needed
For Frying
- Neutral oil such as peanut, sunflower or Wood-Pressed oil
How to Make Murukku
- Roast and grind the dal: Dry-roast the urad dal until golden and fragrant. Cool, grind finely, sieve and measure 4 tablespoons.
- Make the dough: Combine rice flour, urad dal flour, sesame seeds, ajwain or cumin, salt, chilli powder and hing. Rub in the butter or hot oil. Add water gradually to form a soft, pliable dough.
- Shape the spirals: Fill a greased murukku press and pipe spirals onto a greased ladle, slotted spoon or sheet of parchment.
- Fry until crisp: Heat oil over medium heat. Fry 3–4 spirals at a time until lightly golden and crisp. Drain well and cool completely before storing.
Link to: Ajwain Seeds from Rajasthan, Cumin Seeds, Red Chilli Powder, Wood-pressed Groundnut oil and Sesame Seeds.