Murukku
Murukku, a beloved South Indian snack, is the epitome of crispy perfection! Made from a delightful blend of rice flour and urad dal flour, these golden, spiral-shaped treats are infused with the warm earthiness of cumin seeds, the subtle kick of red chili powder, and the aromatic touch of asafoetida. A hint of butter ensures a melt-in-your-mouth texture, while the deep-frying process creates Murukku’s signature crunch. This traditional recipe, easy to prepare with a murukku press or piping bag, is perfect for festive occasions or as an anytime savory snack with tea or coffee. With just 20 minutes of prep and an irresistible aroma that fills your kitchen, these homemade Murukku are a joy to make and share!
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Recipe Information
Ingredients
- 2 cups Rice flour
- 0.25 cup Urad dal flour
- 2 tablespoons Butter
- 1 teaspoon Salt
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Asafoetida
- 1 teaspoon Red chili powder
- 1.5 cups Water
- for frying Oil
Instructions
In a large mixing bowl, combine 2 cups of rice flour, 0.25 cup of urad dal flour, 2 tablespoons of butter, 1 teaspoon of salt, 1 teaspoon of cumin seeds, 0.5 teaspoon of asafoetida, and 1 teaspoon of red chili powder.
Mix the dry ingredients well with your hands until the butter is evenly distributed and the mixture resembles breadcrumbs.
Gradually add 1.5 cups of water to the dry ingredients, kneading well to form a soft, smooth dough. The dough should not be too sticky or too dry.
Heat oil in a deep frying pan over medium heat. Ensure there is enough oil to submerge the murukku completely.
Fill a murukku press with the prepared dough. If you don't have a murukku press, a piping bag with a star nozzle can be used.
Gently squeeze out the dough through the mold into spiral shapes onto a small piece of parchment paper or a plate.
Carefully transfer the murukku into the hot oil using a slotted spoon, being cautious not to crowd the pan. Fry them in batches.
Fry the murukku until they turn golden brown and crisp, turning occasionally for even cooking. Each batch should take about 4-5 minutes.
Remove the fried murukku using a slotted spoon and place them on paper towels to drain excess oil.
Allow the murukku to cool completely before storing them in an airtight container to maintain their crunchiness.
Serve the murukku as a crunchy snack with tea or coffee, or as a festive treat.
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2540 mg | 110% | |
| Total Carbohydrate | 276.8 g | 101% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 0.4 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 151 mg | 12% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 665 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
