Traditional South Indian Muruku Recipe

Ingredients

  • 2 cups Rice flour
  • 1 cup Roasted gram flour (pottukadalai flour)
  • 1/2 cup Unsalted butter (room temperature)
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Asafoetida (hing)
  • 1 teaspoon Salt
  • 2 cups Water
  • Oil for deep frying

Steps and instructions

  1. In a large bowl, combine the rice flour, roasted gram flour, cumin seeds, asafoetida, and salt.
  2. Add the unsalted butter to the flour mixture and mix well until the mixture resembles breadcrumbs.
  3. Gradually add water to the mixture and knead into a soft, pliable dough.
  4. Heat oil in a deep frying pan.
  5. Fill the muruku press with a portion of the dough.
  6. Press the dough into the hot oil, making circular movements to form a spiral shape.
  7. Fry the muruku on a medium flame till it turns golden brown and crisp. Ensure to flip the muruku occasionally for even cooking.
  8. Remove the fried muruku using a slotted spoon and drain on paper towels to remove excess oil.
  9. Repeat the process with the remaining dough.
  10. Allow the muruku to cool completely before serving or storing in an airtight container.

Tools for making

Recipe variations

  • Adding sesame seeds or crushed black pepper to the dough for extra flavor.
  • Using whole wheat flour or chickpea flour instead of rice flour for a different texture and taste.
  • Including finely chopped curry leaves or cilantro in the dough for a herbal twist.
  • Replacing butter with ghee (clarified butter) for a richer flavor.
  • Adding a pinch of turmeric powder for a vibrant yellow color.
  • Creating a spicy version by adding red chili powder or chili flakes to the dough.
  • Experimenting with different shapes and sizes of muruku using various nozzles in the muruku press.
  • Adding grated coconut or grated cheese to the dough for added texture and taste.
  • Making a sweet version by adding powdered sugar and cardamom powder to the dough.
  • Using a combination of different flours such as rice flour, besan (chickpea flour), and urad dal flour for a unique blend of flavors.

Recipe overview

Welcome to our recipe for Muruku, a traditional, crispy South Indian snack that is often made during festive occasions. This savoury delight, made from rice flour and roasted gram flour, is known for its unique spiral shape and crunchy texture. The dough is seasoned with cumin seeds and asafoetida, giving the Muruku a distinct and delicious taste. With our simple step-by-step instructions, you will be guided through the process of kneading the dough, forming the spiral shapes using a Muruku press, and deep frying to perfection. You can expect a golden, crispy snack that is indulgent and perfect to share with family and friends. Enjoy the process of making this traditional treat right at home.

Common questions

  1. Can I substitute rice flour with any other flour? Yes, you can substitute rice flour with wheat flour or chickpea flour, but the texture and taste of the muruku may slightly differ.
  2. Can I use salted butter instead of unsalted butter? It is recommended to use unsalted butter to maintain the desired balance of flavors in the muruku. However, if you only have salted butter, you can reduce the amount of salt added to the dough.
  3. Can I make the dough ahead of time and fry the muruku later? Yes, you can prepare the dough in advance and store it in the refrigerator for up to 2 days. Make sure to bring the dough to room temperature before frying.
  4. Can I freeze the muruku? Yes, you can freeze the muruku in an airtight container for up to 2 months. Thaw them at room temperature before serving.
  5. How long does it take to fry the muruku? The frying time may vary depending on the size and thickness of the muruku. Generally, it takes about 3-5 minutes for each batch to turn golden brown and crisp.
  6. What can I do if my muruku dough is too dry? If the dough is too dry, gradually add a little water at a time and knead until you achieve a soft, pliable consistency.
  7. Can I add spices or herbs to the dough for extra flavor? Yes, you can add spices like chili powder, turmeric powder, or herbs like curry leaves or crushed black pepper to the dough for additional flavor.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to combine the ingredients and knead the dough.
  • Muruku Press - A tool used to shape the dough and create the spiral-shaped muruku.
  • Deep Frying Pan - A pan with high sides for deep frying the muruku.
  • Slotted Spoon - A utensil with holes to remove the fried muruku from the oil.
  • Paper Towels - Absorbent towels to drain excess oil from the fried muruku.

Origin stories

Muruku, a delicious and crispy snack, traces its origins back to the South of India, particularly Tamil Nadu. However, its popularity is not confined to just South India, but has spread across the entire Indian subcontinent and even beyond, with it being a loved snack in countries like Sri Lanka and Malaysia as well. One interesting thing about Muruku is its name, which means 'twisted' in Tamil, reflecting the snack's spiral shape. It's a traditional snack made during many Indian festivals, especially Diwali, but its savory crunch makes it a favorite all year round.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.