Craving Crunchy Murukku? Here Are 5 Tips For The Perfect Murukku
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Murukku, a beloved South Indian snack known for its delicate spiral shapes and irresistible crunch, holds a special place in our hearts and taste buds. Achieving the perfect crispy murukku at home is both an art and a science, and it's a culinary skill that many enthusiasts strive to master. While store-bought murukku is convenient, making this buttery delight at home sort of creates a festive ambience in most South Indian households.

Its name comes from the Tamil word for "twisted," which aptly describes its distinctive shape. Found in states like Andhra Pradesh, Odisha, Tamil Nadu, Karnataka, and Kerala, as well as in Indian and Sri Lankan diaspora communities worldwide, murukku is a popular treat.

It's made primarily from rice flour and urad dal flour, mixed with water, salt, spices, and seeds, then shaped into spirals or coils before being deep-fried. Varieties like Mullu Muruku and Kai Murukku offer unique textures and flavours, while regional specialities like Manapparai Murukku have gained fame for their distinctiveness.

The Important Tips To Remember When Making Murukku:

Use Good-Quality Ingredients:

The first step in creating the perfect crispy murukku is to start with high-quality ingredients. The foundation of this South Indian snack is rice flour, so it's crucial to use fresh and good-quality rice flour. The texture and consistency of the rice flour significantly impact the murukku's final outcome. Stale or low-quality rice flour may result in a grainy and uneven dough, which can affect the overall texture and taste.

Additionally, urad dal plays a vital role in adding a distinct flavour and texture to murukku. To maintain the authenticity of this snack, it's essential to use clean and unadulterated urad dal. Any compromise in the quality of urad dal can lead to unwanted flavours or inconsistencies in your murukku.

Pay Attention To The Dough:

Achieving the perfect murukku dough is like crafting the heart of this savoury snack. It all starts with precise measurements of ingredients. Inconsistent measurements can throw off the balance of flour, butter, and spices in your dough, which can result in uneven texture and taste.

To ensure the dough comes together smoothly, it's recommended to use warm water. Warm water helps the rice flour and urad dal absorb moisture more effectively, resulting in a smoother and more pliable dough. The ideal murukku dough should be firm but not too hard, allowing you to shape it effortlessly using a murukku press or extruder.

Regulate The Heat Or Cooking Temperature:

The art of frying murukku lies in controlling the flame. Maintaining the correct cooking temperature is essential to achieving the desired crispiness. Frying murukku on a medium-low flame is key, as a high flame can cause several issues.

When fried on high heat, murukku can quickly brown on the outside while remaining undercooked on the inside. This leads to an unappealing texture where the exterior is too crispy while the interior remains doughy. Cooking on a lower flame allows the murukku to cook gradually and uniformly, resulting in a golden-brown and crispy texture throughout.

Do Not Overcrowd The Kadhai:

When it comes to frying murukku, the phrase "less is more" applies. Overcrowding the frying pan or kadhai with too many murukku pieces at once can lead to a host of problems. When murukku pieces are too close together, they can stick to each other, making it challenging to separate them without breaking or damaging their shape.

Additionally, overcrowding can cause fluctuations in the oil temperature. As you add more murukku, the oil temperature may drop significantly, making it difficult to maintain a consistent frying temperature. This can result in some murukku pieces being overly crisp while others are undercooked, leading to an inconsistent batch.

Do Not Forget To Drain Excess Oil:

The final step in the frying process is as crucial as the rest. After frying, it's essential to drain excess oil from the freshly cooked murukku. Placing them on paper towels or a wire rack allows any residual oil to drip off. This step is not just for aesthetics but also for ensuring that the murukku remains crispy and enjoyable.

If excess oil is not drained, the murukku can become overly greasy. This excess oil can mask the intricate flavours of the spices and ingredients used in the recipe. Properly draining the murukku helps maintain their crispiness, ensuring that each bite delivers the perfect combination of flavour and crunch.

Murukku Recipe:

Make the perfect murukku at home with this recipe:


  • 2 cups of rice flour
  • 1/2 cup urad dal (black gram) flour
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon sesame seeds
  • 1/2 teaspoon red chilli powder (adjust to taste)
  • 1/4 teaspoon asafoetida (hing)
  • 2 tablespoons of melted butter or ghee
  • Salt to taste
  • Water (warm) for kneading the dough
  • Oil for frying


  • Dry roast the urad dal in a pan over medium-low heat until it turns golden brown and emits a nutty aroma. Make sure not to burn it. Allow it to cool.
  • Grind the roasted urad dal into a fine powder using a blender or food processor. Sift the urad dal flour to remove any coarse particles. You can store any extra urad dal flour for future use.
  • In a mixing bowl, combine the rice flour, urad dal flour, cumin seeds, sesame seeds, red chilli powder, asafoetida, and salt.
  • Add the melted butter or ghee to the dry ingredients and mix well to distribute it evenly.
  • Gradually add warm water, a little at a time, and knead the mixture into a smooth, pliable dough. The dough should not be too soft or too hard; it should hold its shape when pressed but not be too dry. Adjust the water as needed.
  • Heat oil in a deep frying pan or kadhai over medium-low heat. While the oil is heating, prepare a murukku press or extruder with the desired star-shaped or round disc.
  • Take a small portion of the dough and place it inside the murukku press. Press the dough directly into the hot oil, forming circular or spiral shapes. Do not overcrowd the frying pan; fry them in batches.
  • Fry the murukku on medium-low heat, turning them occasionally to ensure even cooking. This slow frying process is essential for achieving a crispy texture. It may take about 6–8 minutes for each batch to turn golden brown.
  • Once the murukku are uniformly golden brown and crispy, remove them from the oil using a slotted spoon and place them on paper towels or a wire rack to drain excess oil.
  • Allow the murukku to cool completely before transferring them to an airtight container. They will continue to crisp up as they cool.
  • Store the murukku in a cool, dry place, and they should remain fresh and crispy for several days.

By following these steps and incorporating the tips mentioned earlier, you'll be able to make perfect, crispy murukku at home. Enjoy this delightful South Indian snack with a cup of tea or share it with friends and family during festivals and special occasions.