Sugar-Free Murukku
Indulge in the crispy, golden goodness of **Sugar-Free Murukku**, a guilt-free snack perfect for festive celebrations or everyday munching! This South Indian classic is crafted with a wholesome mix of rice flour and urad dal flour, seasoned with aromatic cumin and carom seeds, and enriched with a touch of butter for that melt-in-your-mouth texture. Unlike its sweeter counterparts, this murukku is entirely sugar-free, celebrating a flavorful blend of spices like asafoetida and salt to deliver a savory crunch in every bite. Made using a traditional murukku press and deep-fried to perfection, these spiraled delights are easy to prepare and stay fresh for up to two weeks. Whether you're looking for a tea-time companion or a healthier snack option, this recipe combines tradition and taste in the most irresistible way!
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Recipe Information
Ingredients
- 250 grams Rice flour
- 50 grams Urad dal flour
- 1 teaspoon Cumin seeds
- 1 teaspoon Carom seeds (ajwain)
- 2 tablespoons Butter
- 1.5 teaspoons Salt
- 0.5 teaspoon Asafoetida (hing)
- 250 milliliters Water
- 500 milliliters Oil for deep frying
Instructions
In a large mixing bowl, combine the rice flour and urad dal flour. Mix them thoroughly to ensure even distribution.
Add cumin seeds, carom seeds, salt, asafoetida, and butter to the flour mixture. Mix well using your hands until the mixture resembles coarse crumbs.
Gradually add water to the dry ingredients, kneading gently until you form a soft, pliable dough. The dough should not be sticky; if it is, add a small amount of rice flour and knead again.
Place the dough into a murukku press or a piping bag fitted with a star nozzle.
Heat oil in a deep frying pan over medium heat. To test the oil, drop a small piece of dough into it; if it rises to the surface gradually, the oil is ready.
Carefully pipe out spiral shapes directly into the hot oil. Fry only a few murukkus at a time to avoid overcrowding, which can lower the oil's temperature.
Fry the murukkus on medium heat until they turn a golden brown color, ensuring they cook evenly on both sides. Stir occasionally for uniform cooking.
Using a slotted spoon, remove the murukkus from the oil and place them on paper towels to drain the excess oil.
Allow the murukkus to cool completely before storing them in an airtight container. They can be kept fresh for up to two weeks.
Nutrition Facts
Calories |
5732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 527.6 g | 676% | |
| Saturated Fat | 83.7 g | 419% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 3720 mg | 162% | |
| Total Carbohydrate | 231.7 g | 84% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 0.2 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 175 mg | 13% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 713 mg | 15% | |
*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.
