'Murukku' is a crispy, savory snack and a great accompaniment with your evening tea or coffee. Homemade Murukku especially has an excellent taste, and nothing can beat it. It tastes far better than any readymade or store-bought ones.
'Murukku' is sometimes referred to as 'Chakli', another savory snack, as they are quite similar. However, the latter counterpart usually has chickpea flour in its ingredients. 'Murukku', on the other hand, has predominantly rice flour and split skinless black gram dal in it.
It may seem like a daunting task to make it, as you need to get the right shape of the Murukku and then deep-fry them. So for the longest time, I avoided it and only made it when someone with experience was around to supervise or help.
However, once I tried it by myself, I found it simple to make. All you need is some patience, as the process of shaping and frying is a little time-consuming. The recipe that I am sharing today is one such no-fail recipe.
Ingredients for the Murukku
- Skinless Blackgram lentils (Urad Dal) - Use whole or split, I used whole.
- Rice flour - Store-bought rice flour is good enough and is easily available.
- Cumin seeds, White Sesame seeds.
- Pantry Staples - Butter - Organic and Unsalted and Salt to taste.
How to make Crispy Murukku?
To make crispy Murukku, start by cooking the split skinless black gram lentils (urad dal). I used my regular pressure cooker to cook the urad dal. The ratio of urad to the water I used is ½:2. Cook it for about 4 whistles just like you would cook regular dal. It should be cooked thoroughly so it can be mashed well.
Once the steam has been released, transfer it to a bowl and mash it with a whisk or the back of a spoon. When you can handle the heat, add the rice flour, the rest of the ingredients, melted butter, cumin seeds, sesame seeds, and asafoetida to form a smooth dough.
- Step 1: Cook the lentils with water in a pressure cooker at a ratio of ½:2. Ensure it can be easily mashed with a spoon or masher.
- Step 2: Combine the cooked lentils, rice flour, and condiments to form a smooth dough.
- Step 3: The Smooth dough is ready to be shaped into murukkus.
- Step 4: Grease the sides of the murukku maker container and place a ball of dough in it.
The consistency of the dough should be such that you can easily pass it through the Murukku press. It should neither be too thick and dense nor too soft and runny.
- Step 5: Turn the lever so that the dough passes through it and can be easily shaped into a round spiral, as shown above.
- Step 6: Place all the shaped murukkus on a paper towel,
- Step 7: Heat oil in a pan on medium heat and gently transfer the shaped murukkus into the hot oil. Cook on both sides until golden brown.
- Step 8: Transfer to a serving bowl lined with a paper towel.
Useful Tips
To Shape the Murukkus
- Use a Murukku maker or Murukku press with a star tip. Make a medium-sized ball using the Murukku dough and place it into the press.
- Shape out the Murukkus by pressing the dough in the maker, rotating the lever on the top, and shaping it into spirals as it comes out of the maker.
- Feel free to use your hand to get the right shape.
- Place them on paper towels, so they can be ready for frying.
- Deep-fry the Murukkus in high to medium-hot oil. Take care not to overcrowd when frying and add them one at a time to maintain the heat.
- Drain onto a paper towel when done. They can be stored in an air-tight container for a couple of weeks.
To make the Murukku dough in an Instant Pot
- Cook the split black gram lentils (urad dal ) using the pot-in-pot method. Add a cup of water to the inner pot.
- To cook the urad dal, use 1:1.5 cups of water in the other container used for cooking.
- Cook on high pressure for about 25 mins and let the steam release naturally. Next, follow the steps in the recipe as usual.
What type of Murukku Maker to use?
There are many kinds of murukku makers to purchase these days. The one that I have is a brass one, which has many different tips and molds. You can use them and try various interesting shapes as well.
Hope you enjoyed reading this post on Murukkus. If you like savory snacks, do check out my section on traditional Indian appetizers.
Recipe FAQs
They taste best when they are fresh for a few weeks. If they are stored well in an air-tight container they can stay fresh for about a month.
The oil used for frying should neither be too hot nor heated on low, it should be medium hot and flip and cook on both sides until it turns golden brown.
The proportion of ingredients is also important using more urad dal compared to rice flour will make murukkus soft. Using more butter will cause the disintegration of the murukkus. Water used in the dough should be the exact amount.
Store the murukkus in an airtight container only after they have completely cooled down to room temperature. This helps prevent moisture buildup, keeping them crispy for longer.
This is most likely because the oil used for frying was not at the right temperature when the murukkus were fried. If they were fried in low heat, they would drink a lot of oil.
If you tried this Crispy Murukku Recipe or any other recipe on my blog, please leave a 🌟 star rating and a 📝 comment below. I love hearing from you!
Crispy Murukku
Ingredients
- ½ cup black gram skinless (urad dal)
- 2 cups rice flour
- 2 tbsp butter or (coconut oil)melted
- 1 pinch asafoetida optional
- 2 tsp cumin seeds
- 1 tsp sesame seeds
- ½ tsp salt to taste
- 2 cups water 1 ½ cups in IP
- 5 cups vegetable oil deep fry
Instructions
- Cook the urad dal in a pressure cooker for about 4 whistles.
- Once the pressure is released , transfer it to another bowl and mash the dal using a whisk.
- Add rice flour, butter, cumin seeds, sesame seeds, asafoetida , salt and make a soft dough.
- Make medium sized balls and fill it in the murukku press .
- Press and Shape the murukkus into spiral shapes.
- Keep the shaped murukkus on a paper towel ready to be fried.
- Heat about 5 cups of oil and add the murukkus to deep-fry.
- Add one by one and make sure not to overcrowd the murukkus in the oil so that the heat is maintained.
- Fry for about few minutes until they are cooked .
- Drain them out into a bowl lined with paper towel.
Video
Notes
- When frying the murukkus, add them one by one to the hot oil, making sure not to overcrowd them. This ensures the oil temperature remains steady, allowing them to cook evenly and become crispy.
- Make the murukku dough by adding the rice flour to the warm lentil flour and mix well so the dough is smooth and can easily pass through the murukku press.
- Grease the press on the side with a little oil so the dough does not stick to the press.
- Store them in an air-tight container after they cool down.
👍🏻
It's very tasty...
Yes indeed . Thanks!
I love these unique recipes you share!!
Murukku looks perfect munching snack Nisha!! Crisp, buttery and a guilt-free lentil-based homemade snack!
It's a wonderful snack for sure and homemade makes it even better . Thank you so much!
This certainly sounds interesting! I can't even imagine what it must taste like. I usually like something sweet when I'm having a cup of tea or coffee - such as some biscuits - but each to their own ☺️
Thank you so much for the comments . The closest I can think of in terms of crunch and taste is the Fritos corn chips available here, but then it is corn. Murukku has lentil and rice flour in the ingredients. I agree usually biscuits and baked goods are popular choices with tea and coffee , however back home folks love salty snacks as well .