Rice Murukku, a popular South Indian snack, is a crispy, crunchy treat made primarily from rice flour and urad dal (black gram) flour. This snack is often enjoyed during festive occasions like Diwali, Ganesh Chaturthi, or simply as a tea-time snack. Its light texture and savory flavor make it a delightful bite for any occasion.
Let’s dive into this simple and delicious recipe for Rice Murukku.
Ingredients:
- 2 cups rice flour
- 1/2 cup urad dal flour (black gram flour)
- 1 tbsp sesame seeds
- 1 tbsp cumin seeds
- 1/4 tsp asafoetida (hing)
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp chili powder (optional for heat)
- 1/2 tsp ajwain (carom seeds) (optional)
- 1 tbsp melted butter or ghee (clarified butter)
- Water (as needed for dough)
- Oil (for deep frying)
Instructions:
1. Prepare the Ingredients:
- Dry roast the urad dal flour in a pan over medium heat for about 2–3 minutes until it slightly turns golden and releases a nutty aroma. Let it cool completely before using it in the dough.
- In a large bowl, combine the rice flour, roasted urad dal flour, sesame seeds, cumin seeds, ajwain, asafoetida, chili powder, and salt. Mix the dry ingredients well to ensure even distribution of spices.
2. Make the Dough:
- Add melted butter or ghee to the dry ingredients and mix until it forms a crumbly texture. This will help achieve a crispy texture in the murukku.
- Gradually add water a little at a time to form a smooth, soft dough. Be careful not to add too much water, as the dough should be firm enough to hold its shape when squeezed out through the murukku press.
- If you have a murukku maker, use the star-shaped nozzle to shape the dough.
3. Shape the Murukku:
- Heat oil in a deep frying pan over medium heat. To check if the oil is hot enough, drop a small piece of dough into the oil. If it rises to the surface immediately, the oil is ready.
- Grease the murukku press with a little oil and fill it with the prepared dough. Hold the press over the hot oil and gently squeeze the dough into the oil, making spiral shapes or any design you prefer. Be sure not to overcrowd the pan, as this can cause uneven frying.
4. Fry the Murukku:
- Fry the murukku in batches until golden brown and crispy, about 3–4 minutes on each side. Turn them gently with a slotted spoon to ensure even cooking.
- Remove the murukku from the oil and drain on paper towels to remove excess oil.
5. Cool and Store:
- Allow the murukku to cool completely on a wire rack. Once cooled, store them in an airtight container to maintain their crispiness.
Tips for the Perfect Rice Murukku:
- Flour Ratio: The key to a crispy murukku is the right ratio of rice flour to urad dal flour. The combination of both flours gives a perfect texture.
- Proper Dough Consistency: Ensure that the dough is soft and smooth, but not too sticky. A dough that’s too dry can lead to breakage while shaping.
- Frying Temperature: Frying at the correct temperature is crucial for achieving that golden, crispy texture. If the oil is too hot, the murukku will brown too quickly and may remain uncooked inside. If the oil is too cool, it will absorb too much oil and turn soggy.
- Shape Variety: You can experiment with different shapes and designs, such as loops, spirals, or simple straight lines, using different nozzles in your murukku press.
Serving Suggestions:
Rice Murukku is typically served as a standalone snack but pairs wonderfully with hot tea, coffee, or fresh fruit chutneys. It’s also a great addition to snack platters during festive occasions.
Whether you’re new to making Indian snacks or are looking to add a delicious, crispy treat to your collection, Rice Murukku is a must-try. Enjoy the crunchy, savory goodness with your loved ones!
