Murukku Recipe | Murukulu Recipe » Dassana’s Veg Recipes

Not simply the land of curries and spices, India can also be synonymous with a plethora of fried snacks. One in every of it’s the crispy, crunchy Murukku or Murukulu. In style below this title in South India, this savory snack often consists of rice and lentil flours together with spices and seasonings. Totally different South Indian households have totally different varieties. Mine right here, is the essential Murukku Recipe with many troubleshooting ideas and pointers, which’ll enable you make this yummy snack from scratch, at residence.

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 a lot of the households in different states of South India. For example, 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 substances additionally differ than its South Indian counterpart.

Whereas the Murukku Recipe primarily has base substances like rice flour and urad dal flour, the chakli may have gram flour (besan) rather than the lentil flour, together with the rice flour as its main substances.

Additionally, I exploit asafoetida in each these recipes of mine. However you’ll be able to 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 means of getting ready this snack at residence. 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 selfmade urad dal flour by grinding the lentils in a mixer-grinder. With the intention to make this flour from scratch at residence, you’ll have to use the husked or hulled black gram lentils.

The method of constructing a Murukulu resembles quite a bit 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 information and ideas 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.’ Totally different sorts of this distinctive gear could be bought from shops throughout India or purchased on-line as effectively. Simply ensure 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 scale, the amount can enhance or lower.

Additionally it is potential 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 effectively.

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 every other time of the 12 months too.

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

Step-by-Step Information

The way to make Murukku

For ease of understanding, I’ve divided this picture 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 foremost 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 usually, 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 nice flour. Put aside. Be sure that the flour texture is ok. 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 might 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 might be positioned.

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

Make Murukulu Dough

8. In a nice 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 crimson chili powder, ¼ teaspoon or ⅛ teaspoon asafoetida and ½ teaspoon salt or as per style.

11. Sift the dry substances twice.

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

Be aware: As a substitute of carom seeds you can too use cumin seeds.

13. Combine all the things very effectively. Along 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 effectively after which examine.

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

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

17. You’ll need 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.

18. Knead to a clean and smooth 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.

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.

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 turn out to be too scorching. Use any high-smoke level impartial flavored oil.

Use butter paper or parchment paper squares. Lower 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 the direction of the top and press it to the final concentric circle of the spiral.

Tip 1 – If the Murukku breaks whereas forming, because of this 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 may be frying.

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 step by step.

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 isn’t scorching sufficient. Then, enhance the warmth.

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

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

25. Carry the butter paper gently.

26. The Murukku might be neatly positioned on the wood 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 – Verify 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 additional oil within the kadai itself. This fashion, 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 preserve effectively 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.

Professional Ideas

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 kind the dough into the specified form. To appropriate, add a couple 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 couple of tablespoons of water, combine after which knead.
3. A correct dough for this Murukku Recipe needs to be clean, smooth and barely moist. Don’t make it too moist as then it’ll take up extra oil whereas frying.
4. For a spicier snack, add about 1 teaspoon inexperienced chilli paste. You may 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 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 Attempt!

Please you’ll want to price this recipe within the recipe card beneath if in case you have made it. For extra vegetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, 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.