6 Tips To Make Crunchy Murukku For Snacking
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Murukku is a savoury and crunchy snack that is made in the Southern part of India, in states like Andhra Pradesh, Tamil Nadu, Kerala, Karnataka as well as Odisha. The word murukku in Tamil simply means twisting and goes by the visual appearance of the snack. It looks like spirals of flour held together that are deep fried. The other name for this snack is janthukulu. Traditionally, the snack is made from rice flour, urad dal, and traditional Indian spices, like sesame seeds, red, chilli powder, salt, ajwain, hing, and some others.

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An elastic dough is made from this mixture and is fried in oil to make this crunchy and delicious snack. Appearance-wise, many people might confuse this with chakli which is a popular snack from Gujarat and looks very much like murukku. However, the difference between these two snacks is the fact that chakli is made from chickpea flour whereas murukku is made from rice flour. If someone is planning to make savoury South Indian snacks at home, then here are some tips that will come in handy.

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* Using Fresh Ingredients

Using fresh ingredients is pivotal for making any dish specifically in Indian cuisine. Since rice flour is the primary ingredient in making this snack, it is very important to make sure that the flour is fresh. Old rice flour is generally dryer and has an unpleasant aroma. The other spices that are used in the batter should also be fresh and aromatic as it makes the snack taste fresher and crispier. 

* Kneading The Dough

The dough for murukku has to be firm and properly elastic so that it doesn't easily rarify. A pliable dough consistency is what one should aim for as the dough also doesn't have to be extremely hard. An extremely soft dough is going to absorb a lot of oil during the process of frying and is going to make the murukku very greasy. On the other hand, if the murukku dough is too hard, then it will be very difficult to give it the required shape. One can keep on adjusting the consistency of the dough by adding water and flour as needed.

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* Let The Dough Rest

After one has kneaded the dough, it is important to give it the proper resting time. It should be done for at least 15 to 20 minutes as it allows the dough to absorb the moisture properly which makes it easier to work on. An extremely dry dough that has not been rested properly will be very difficult to manage and give the proper shape. During the resting time, the dough can rise properly which is important for the murukku to be well cooked. 

* Keeping The Oil At The Right Temperature 

Now that the dough has been rested properly, one has to give it the proper shape. This can be done manually or with the help of a murukku maker. Simultaneously, a person should start heating the oil for deep frying murukku. The oil temperature should be optimal so that the murukku doesn't get overcooked or burnt, and at the same time doesn't remain undercooked. An extremely hot oil is going to instantly cook the outer layer of the murukku while the inside will remain undercooked. The ideal temperature of oil should be somewhere between 175°C to 190°C.

* Fry In Small Batches

A common mistake that most people make while making murukku at home is trying to fry everything at once. Even if the size of one's work is quite big, these snacks should always be fried in small batches. This allows each piece of murukku to have proper space and get cooked evenly. Overcrowding murukkus in a wok is not going to work out as all the pieces will start sticking with each other, which will lead to uneven cooking.

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* Proper Storage

Proper storage of these snacks is as important as following every step while cooking them. It is obvious that after making murukku at home, you should store it in a secure place so that it can be enjoyed in the coming weeks. The best way to store the snacks at home is to let them cool properly before putting them in an airtight container. They can be stored at room temperature for a maximum of two weeks. The shelf-life also depends on the humidity and temperature in that area. Try to put them in a cool place where the temperature is not too high but not in the refrigerator.