Murukku’s origins trace back to Tamil Nadu, where it was traditionally prepared during festivals like Diwali and Krishna Jayanthi. The preparation involves simple ingredients such as rice flour, urad dal flour, sesame seeds, and spices, combined with water to form a dough.
The dough is shaped using a murukku press and deep-fried until golden and crisp. Families often gather to prepare murukku during festivals, passing down recipes and techniques through generations. Its long shelf life and versatility make it a travel-friendly snack as well.
Over centuries, murukku has transcended its humble beginnings to become a popular snack across India and even among the Indian diaspora worldwide. Murukku has seen a resurgence in popularity, with gourmet and fusion versions appearing in Indian snack markets. From chocolate-coated murukku to cheese-flavoured options, modern twists on this classic snack cater to evolving tastes while retaining its traditional essence. Whether you prefer the classic version or adventurous modern twists, murukku remains a cherished snack and holds a special place in Indian hearts and kitchens.
Classic Murukku
The traditional version of murukku is made with a combination of rice flour, urad dal flour, and cumin or sesame seeds. It is seasoned with salt and sometimes asafoetida for added flavor. The dough is shaped into spirals and deep-fried to golden perfection. This type is crunchy, mildly spiced, and versatile, making it a staple during festive occasions.
Butter Murukku
Butter murukku is a softer, melt-in-the-mouth variation made by adding butter to the dough. The butter enhances the texture, making the murukku crisp yet delicate. This version is a favourite among children and those who prefer a lighter snack.
Garlic Murukku
For a bold and flavourful twist, garlic murukku incorporates crushed garlic into the dough. The garlic adds a robust aroma and taste, elevating the traditional recipe. This variation is perfect for garlic lovers and pairs wonderfully with tea or coffee.
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Ragi Murukku
A healthier option, ragi (finger millet) murukku replaces rice flour with ragi flour. This version retains the crunchiness of traditional murukku while adding a nutty flavour and nutritional benefits like calcium and fibre. It’s a popular choice for health-conscious snackers.
Coconut Milk Murukku
Coconut milk murukku uses coconut milk in place of water to bind the dough. The coconut milk imparts a subtle sweetness and a rich flavour to the snack. This variation is particularly popular in Kerala and coastal regions.
Spicy Murukku
Spicy murukku caters to those who enjoy a kick of heat in their snacks. Red chilli powder, green chilli paste, or black pepper is added to the dough, giving the murukku a fiery edge. It’s a favourite for spice enthusiasts.
Achu Murukku (Rose Cookies)
Achu murukku, also known as rose cookies, is a unique variation made using a special flower-shaped mould. The batter is thinner than regular murukku dough and is made with rice flour, coconut milk, and sugar. The mold is dipped into the batter and then into hot oil, creating delicate, crisp cookies.
Here’s an easy recipe to make the traditional Murukku.
Ingredients
- 2 cups rice flour
- ½ cup urad dal flour (roasted and ground)
- 1 tsp cumin seeds or sesame seeds
- 1 pinch asafoetida
- 2 tbsp butter
- Salt to taste
- Water (as needed)
- Oil for deep frying
Instructions
- In a mixing bowl, combine rice flour, urad dal flour, cumin or sesame seeds, asafoetida, and salt.
- Add softened butter and mix well until the mixture resembles breadcrumbs.Gradually add water to form a soft, non-sticky dough.
- Grease a murukku press and fit it with the star-shaped disc. Fill the press with dough.
- Heat oil in a deep frying pan over medium heat. To check if the oil is ready, drop a small piece of dough into it. If it sizzles and rises, the oil is ready.
- Press the dough into spirals directly into the hot oil or onto a greased plate, then transfer to the oil.
- Fry in small batches until golden brown and crisp, turning occasionally for even cooking.
- Remove the fried murukku with a slotted spoon and drain on paper towels. Let them cool completely before storing in an airtight container.
Tips To Make The Perfect Murukku
Choose the Right Flour: Always use fine rice flour and urad dal flour for a smooth dough and crisp texture. Sieve the flours to remove lumps.
Consistent Dough: The dough should be soft but not sticky. If it’s too dry, the murukku will break while shaping; if too wet, it won’t hold its form.
Oil Temperature: Maintain medium heat while frying. Too hot, and the murukku will brown too quickly; too low, and it will absorb excess oil.
Grease The Press: Grease the murukku press with oil before filling it with dough to ensure smooth shaping.
Seasoning: Adjust spices and salt to your taste. For variations, experiment with ingredients like carom seeds, curry leaves, or ajwain.
Storage: Store murukku in an airtight container after it cools completely to retain its crispness for weeks.
Batch Preparation: Fry murukku in small batches to avoid overcrowding the pan, ensuring even cooking.