Murukku
Murukku is a traditional Indian snack, originating from the southern part of the country. It is made primarily from rice flour and urad dal flour. The ingredients are mixed with water, salt, and spices to form a dough, which is then shaped into spirals or coils. The dough is pushed through a mold or hand press to achieve the desired shape before being fried until crisp.
The name "murukku" is derived from the Tamil word "muruku," which means "to twist," referencing the snack's spiral shape. Murukku is associated with Tamil Nadu, but it is also popular in other states like Kerala, Andhra Pradesh, and Karnataka. Its variations can be found across the Indian subcontinent.
Murukku is often prepared during festivals and special occasions such as Diwali, Pongal, and Krishna Jayanti. In these cultural settings, it serves as a part of the traditional offering to deities and is later shared among family and friends.
Variations of murukku include "mullu murukku," which incorporates a more rugged texture, and "thenkuzhal," which is smoother and thinner. The snack can be plain or flavored with ingredients like sesame seeds, cumin, or ajwain for added taste.
In commercial settings, murukku is mass-produced and packaged for wider distribution. It is a popular snack not only in India but also in countries with significant Indian diasporas, such as Malaysia, Singapore, and Sri Lanka.
Nutritionally, murukku is a carbohydrate-rich food with moderate protein content due to the urad dal. While it is a deep-fried item, adaptations like baking are pursued for a healthier alternative. Murukku's enduring popularity lies in its crunchy texture and savory flavor profile, making it a versatile snack.
Ingredients
Rice flour, urad dal flour, butter, sesame seeds, cumin seeds, asafoetida, salt, water, (optional) ajwain, (optional) chili powder.
Recipe
Murukku (Indian Savory Snack) Recipe
Ingredients
- 2 cups rice flour
- 1/2 cup urad dal (black gram) flour
- 1 tsp sesame seeds or cumin seeds
- 1/2 tsp asafoetida (hing)
- 1.5 tsp salt (adjust to taste)
- 2 tbsp unsalted butter (softened, at room temperature)
- 3/4 to 1 cup water (as needed)
- Oil for deep frying
Instructions
-
Prepare the dough:
In a large bowl, mix rice flour, urad dal flour, sesame or cumin seeds, asafoetida, and salt. Add softened butter and rub into the flour until well combined. -
Add water:
Gradually add water and knead to form a soft, non-sticky dough. -
Shape the murukku:
Fill a murukku/muruku press or a piping bag fitted with a star nozzle with a portion of the dough. -
Form spirals:
On small squares of parchment or greased banana leaf, press out the dough in spiral shapes (about 2–3 circles per piece). -
Heat oil:
Heat oil in a deep frying pan on medium heat. -
Fry:
Carefully slide the shaped murukku spirals into the hot oil. Fry a few at a time without crowding. -
Cook:
Fry until golden and crisp, turning as needed, about 3–4 minutes per batch. -
Drain:
Remove with a slotted spoon and drain on paper towels. -
Cool and store:
Let the murukku cool completely before storing in an airtight container.
Yield: About 20–25 pieces, depending on size.
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