INGREDIENTS
- 2 cups rice flour
- 1/2 cup urad dal flour (black gram flour)
- 1/4 cup besan (gram flour)
- 1/2 tsp cumin seeds
- 1/2 tsp ajwain (carom seeds)
- 1/4 tsp turmeric powder
- 1 tsp sesame seeds
- 1 tsp red chili powder
- 1/2 tsp asafoetida (hing)
- 1 tbsp butter or ghee (clarified butter)
- Salt to taste
- Water, as needed to make the dough
- Oil for frying
- Optional: 1/4 tsp white pepper powder (for extra spiciness)
- Optional: A pinch of garam masala (for flavor)
Recipe
- Step 1: Prepare the Dough
- - In a large mixing bowl, combine rice flour, urad dal flour, besan, sesame seeds, cumin seeds.
- - ajwain, turmeric powder, red chili powder, asafoetida, and salt.
- - Add melted butter or ghee to the dry ingredients and mix well.
- - Gradually add water little by little to form a smooth and stiff dough (not too soft).
- Step 2: Heat the Oil
- - Heat oil in a deep frying pan or kadai over medium heat.
- - To check if the oil is hot enough, drop a small piece of dough into the oil.
- - It should rise to the surface immediately but not burn.
- Step 3: Shape the Murukku
- - Fill a murukku press or a piping bag with the prepared dough.
- - If using a murukku press, attach the star-shaped nozzle.
- - Press the dough into the hot oil in the shape of a spiral or any desired design .
- - Fry the murukku in batches, making sure not to overcrowd the pan.
- - Fry until golden brown and crispy on all sides.
- Step 4: Drain and Cool
- - Once fried, remove the murukku from the oil using a slotted spoon and drain on paper towels to remove excess oil.
- - Let them cool down completely to ensure they stay crispy.
- Step 5: Serve
- - Serve the freshly made murukku as a crunchy snack with tea or as part of a festive meal.
- Bonus Tips:
- - You can store murukku in an airtight container for up to a week. It stays crunchy for a long time.
- - For a twist, you can add a pinch of garlic powder or finely chopped curry leaves to the dough for added flavor.
- - Ensure the oil is not too hot; otherwise, the murukku will burn on the outside while remaining uncooked on the inside.