Traditional South Indian Murukulu Recipe

Ingredients

  • 1 cup Rice flour
  • 1/2 cup Split yellow gram flour (moong dal)
  • 1/2 cup Chickpea flour (besan)
  • 1 teaspoon Carom seeds (ajwain)
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Sesame seeds
  • 1/2 teaspoon Asafoetida (hing)
  • 1 teaspoon Salt
  • 2 tablespoons Hot oil
  • 3/4 cup Water (or as needed)
  • Oil for deep frying

Steps and instructions

  1. First, dry roast the split yellow gram flour (moong dal) on a pan until it turns slightly golden. Allow it to cool down.
  2. Next, grind the roasted moong dal into a fine powder using a mixer grinder.
  3. In a large mixing bowl, add the rice flour, moong dal powder, chickpea flour (besan), carom seeds, cumin seeds, sesame seeds, asafoetida, and salt. Mix all these ingredients well.
  4. Heat 2 tablespoons of oil in a pan until it's hot. Then, pour this hot oil over the flour mixture. This will help to give the murukulu a nice texture.
  5. Gradually add water to the mixture and knead it into a soft dough. Make sure the dough is not too sticky or too hard.
  6. Heat oil for deep frying in a pan. While the oil is heating, fill the murukulu maker or mould with the prepared dough.
  7. Once the oil is hot enough, press the murukulu maker to release the dough directly into the hot oil. Fry until the murukulu turn golden brown and crisp.
  8. Using a slotted spoon, remove the fried murukulu from the oil and drain them on paper towels to remove excess oil.
  9. Allow the murukulu to cool completely before storing in an airtight container.

Tools for making

  • Mixing Bowl - A large bowl to mix all the ingredients together.
  • Pan - Used to dry roast the moong dal and heat the oil for deep frying.
  • Mixer Grinder - Used to grind the roasted moong dal into a fine powder.
  • Murukulu Maker or Mould - A tool used to shape the murukulu before frying. It typically has a handle and different disc patterns for different shapes.
  • Slotted Spoon - Used to remove the fried murukulu from the hot oil.
  • Paper Towels - Used to drain excess oil from the fried murukulu.
  • Airtight Container - Used to store the cooled murukulu and keep them fresh.

Recipe variations

  • Replace rice flour with whole wheat flour for a healthier version.
  • Add red chili powder or crushed black pepper for a spicy variation.
  • Include finely chopped curry leaves or coriander leaves for added flavor.
  • Mix in coarsely ground black sesame seeds or flaxseeds for a nutty texture.
  • Add a pinch of turmeric powder for a vibrant yellow color.
  • Incorporate finely grated ginger or garlic for a hint of aromatic flavor.
  • Replace the water with buttermilk to create a tangy twist.
  • Experiment with different shapes and sizes of the murukulu using various nozzles for the murukulu maker.
  • For a vegan option, use vegetable oil instead of ghee.
  • Add roasted peanuts or cashews for a crunchy element.

Recipe overview

Enjoy the taste of traditional South Indian cuisine with this Murukulu recipe. Murukulu, also known as Jantikalu in some regions, is a popular snack made from rice flour, moong dal, and a blend of other flavorful ingredients. The process involves making a dough from these ingredients and deep frying it in oil using a special mould that gives the Murukulu its signature spiral shape. The end result is a deliciously crunchy and savory snack that's perfect for serving at parties or enjoying with a cup of hot tea. This recipe will guide you through each step in detail, ensuring that you can easily recreate this classic snack in your own kitchen. Expect a snack that is delightfully crispy on the outside, light and airy on the inside, with a balance of flavors from the variety of seeds and spices used. It's a culinary journey to South India, right from your home!

Common questions

  1. Can I use store-bought rice flour instead of making it at home? Yes, you can use store-bought rice flour for this recipe.
  2. Can I substitute any of the flours? It is recommended to use the specified flours for the best results. However, you can experiment with small substitutions if needed.
  3. Can I fry the murukulu without using a murukulu maker? Yes, you can shape the dough into small circles or spirals using your hands or a spoon and fry them in oil.
  4. Can I store the murukulu for a long time? Yes, if stored in an airtight container, the murukulu can stay crispy and fresh for up to 2 weeks.
  5. Can I make the dough in advance and fry the murukulu later? It is recommended to fry the murukulu immediately after preparing the dough for the best texture and taste.
  6. What can I serve with murukulu? Murukulu is often served as a snack on its own, but you can also enjoy it with a cup of tea or with chutney or pickle on the side.
  7. Can I reduce the amount of oil used for frying? It is important to have enough oil to deep fry the murukulu and achieve the desired texture. However, you can drain the excess oil on paper towels after frying.
  8. Can I make a larger batch of murukulu? Yes, you can easily double or triple the recipe to make a larger batch of murukulu.

Serving dishes and utensils

  • Murukulu Maker - A special kitchen tool used to shape the murukulu dough into the desired spiral form.
  • Slotted Spoon - Used to remove the fried murukulu from the hot oil, allowing excess oil to drain.
  • Paper Towels - Used for absorbing excess oil from the fried murukulu.
  • Mixing Bowl - A bowl that is used to mix and knead the dough for making murukulu.
  • Pan/Pot for Deep Frying - A deep, heavy-bottomed pan or pot used for frying the murukulu.

Origin stories

Murukulu, a popular snack in Southern India, especially in the states of Andhra Pradesh and Tamil Nadu, has been a part of the region's culinary repertoire for centuries. The snack's name comes from the Tamil word for "twisted", which aptly describes its intricate appearance. Despite its delicate look, Murukulu packs a punch with its savory and slightly spicy flavor. Traditionally, it's made during festivals and special occasions such as Diwali and is often served with a selection of other sweet and savory treats. The craft of making Murukulu has been passed down from generation to generation, each adding their own special touch to the recipe. It is said that the unique twisting design of the snack was inspired by the ancient ornate carvings found in the temples of Southern India.

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.