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If you love murukku but treat it like a cheat snack, you can always opt for healthier versions of murukku. You can switch from flour or besan to oat or whole wheat and even skip the oil completely! While the traditional murukku recipe typically includes deep-frying in oil, creating an oil-free version needs some simple modifications to achieve a similar crisp and familiar savoury flavour.
The challenge lies in finding alternative ingredients and techniques to maintain the texture and taste without the use of oil. Interestingly, some ingredients are more suited to oil-free recipes. Here are four easy oil-free murukku recipes so you can indulge heartily
Multigrain Murukku
Typically, multigrain murukku includes a combination of rice flour, ragi (finger millet) flour, jowar (sorghum) flour, bajra (pearl millet) flour, and urad dal flour (roasted black gram flour). These flours are mixed together with sesame seeds, cumin seeds, ajwain (carom seeds), asafoetida (hing), and salt.
Ingredients
1 cup rice flour
1/4 cup ragi (finger millet) flour
1/4 cup jowar (sorghum) flour
1/4 cup bajra (pearl millet) flour
1/4 cup urad dal flour (roasted black gram flour)
1 teaspoon sesame seeds
1 teaspoon cumin seeds
1/2 teaspoon ajwain (carom seeds)
1/4 teaspoon asafoetida (thing)
Salt to taste
Water
Method:
In a large mixing bowl, combine rice flour, ragi flour, jowar flour, bajra flour, and urad dal flour. Add sesame seeds, cumin seeds, ajwain, asafoetida, and salt. Mix well. Gradually add water to the flour mixture and knead it into a smooth, pliable dough.
The consistency should be such that it can be easily pressed through the murukku maker. Heat a non-stick skillet or tawa on medium heat.
Fill the murukku maker with a portion of the dough. Press the murukku maker directly onto the hot skillet in a circular motion to form spiral shapes. You can make smaller shapes to ensure even cooking without oil.
Cook the murukku on both sides until they are cooked through and turn golden brown. Adjust the heat as needed. Allow the murukku to cool completely before serving
Masala Murukku
Oil-free masala murukku is a healthier variation of the traditional South Indian snack. This crunchy and flavourful treat is made without the use of cooking oil, making it the perfect snack for those seeking a lighter munchie.
Ingredients:
1 cup rice flour
1/4 cup besan (gram flour)
2 tablespoons moong dal flour (roasted green gram flour)
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds
1/2 teaspoon sesame seeds
1/4 teaspoon asafoetida (thing)
Salt to taste
Water
Method:
In a large mixing bowl, combine rice flour, besan, and moong dal flour. Add red chili powder, turmeric powder, cumin seeds, sesame seeds, asafoetida, and salt. Mix well.
Gradually add water to the flour mixture and knead it into a smooth, pliable dough. Heat a non-stick skillet or tawa on medium heat.
Fill the murukku maker with a portion of the dough. Press the murukku maker directly onto the hot skillet in a circular motion to form spiral shapes or any pattern.
Cook the murukku on both sides until they are cooked through and turn golden brown. Adjust the heat as needed. Allow the murukku to cool completely before serving.
Poha Murukku
It’s easier to make an oil-free murukku with poha since poha can easily be cooked without oil and with just heat. This is a guilt-free snack and can also be quite filling and a part of a healthy breakfast. Add in spices to amp up the flavour
Ingredients:
1 cup rice flour
1/2 cup thin poha (flattened rice)
2 tablespoons urad dal flour (roasted black gram flour)
1 teaspoon red chili powder
1/2 teaspoon cumin seeds 1/4 teaspoon thing
Salt
Water
Method
Rinse the poha under running water to soften it. Drain any excess water and set it aside for a few minutes. In a large mixing bowl, combine rice flour, urad dal flour, and the softened poha.
Add red chili powder, cumin seeds, asafoetida, and salt. Mix well. Gradually add water to the flour mixture and knead it into a smooth, pliable dough. Heat a non-stick skillet or tawa on medium heat.
Fill the murukku maker with a portion of the dough. Press the murukku maker directly onto the hot skillet in a circular motion to form spiral shapes
Cook the murukku on both sides until they are cooked through and turn golden brown. Adjust the heat as needed. Allow the murukku to cool completely before serving.
Whole Wheat Murukku
A wholesome and nutritious twist on the classic South Indian murukku, this recipe incorporates the goodness of whole wheat flour. This variation not only adds a nutty flavour but also enhances the fibre content, making it a healthier snack option. Typically enjoyed during festivals and celebrations, whole wheat murukku retains the traditional spiral shape and crispiness while offering a unique and hearty taste.
Ingredients:
2 cups whole wheat flour
1/4 cup rice flour
1 tablespoon urad dal flour (roasted black gram flour)
1 teaspoon cumin seeds
1/2 teaspoon sesame seeds
1/2 teaspoon asafoetida (thing)
1/2 teaspoon red chili powder (adjust to taste)
Salt
Water, as needed
Method
In a large mixing bowl, combine whole wheat flour, rice flour, urad dal flour, cumin seeds, sesame seeds, asafoetida, red chili powder, and salt. Mix well.
Gradually add water to the flour mixture and knead it into a smooth, pliable dough. Heat a non-stick skillet or tawa on medium heat.
Fill the murukku maker with a portion of the dough. Press the murukku maker directly onto the hot skillet in a circular motion to form spiral shapes or any desired pattern.
Cook the murukku on both sides until they are cooked through and turn golden brown. Adjust the heat as needed. Allow the murukku to cool completely before serving.
