Murukku, also known as “Chakli” in some regions, is a popular Indian snack typically made during festivals, special occasions, or as a tasty treat for your evening tea. This savory delight is characterized by its unique spiral shape, crispy texture, and an irresistible blend of spices. Made from rice flour, urad dal (black gram), and a variety of spices, Murukku is deep-fried to perfection, resulting in a delectable, crunchy snack that’s hard to resist.

to truly appreciate this delectable snack, it’s important to understand its rich history. it has its roots in South India, particularly in Tamil Nadu. It was traditionally made during festivals like Diwali and other special occasions. Over time, this culinary masterpiece has spread its wings and become a beloved snack not only in India but also among Indian communities around the world.

Ingredients:

• 2 cups of Rice Flour
• 1/4 cup of Urad Dal (split black gram)
• 2 tablespoons of Butter
• 1 teaspoon of Cumin Seeds
• A pinch of Asafoetida (Hing)
• Salt to taste
• Water, as needed
• Oil for deep frying

Instructions:

1. Roasting Urad Dal

• Heat a pan on medium-low heat and add the Urad Dal (split black gram).
• Dry roast it until it turns light golden brown. Make sure not to over-roast, as it can make the Murukku bitter.
• Let the roasted Urad Dal cool down and then grind it into a fine powder using a blender or mixer.

2. Preparing the Dough

• In a large mixing bowl, combine the Rice Flour, Urad Dal powder, Butter, Cumin Seeds, Asafoetida, and Salt.
• Mix these ingredients thoroughly to create a crumbly mixture.
• Gradually add water and knead the mixture into a soft, pliable dough. The consistency should be such that it’s easy to press through a Murukku press or chakli maker.

3. Heating the Oil

• Heat oil in a deep frying pan on medium-high heat. To check if the oil is hot enough, drop a small piece of the dough into the oil. If it rises to the surface and sizzles, the oil is ready for frying.

4. Shaping 

• Fill the Murukku press or chakli maker with the dough.
• Press it onto a clean, dry cloth or a piece of parchment paper in a circular, spiral shape.

5. Frying 

• Gently slide the pressed Murukku into the hot oil and deep-fry until it turns golden brown and crispy. Ensure that you flip it over for even frying.
• Remove the Murukku from the oil and drain the excess oil by placing it on a paper towel. Let it cool down, becoming extra crispy.

Tips

1.  Ensure your rice flour, urad dal, and spices are fresh for the best flavor and texture.
2.  Achieving the right dough consistency is crucial. The dough should be soft but not sticky. Add water gradually to avoid making it too wet.
3. Maintain a consistent oil temperature. If the oil is not hot enough, the Murukku may absorb excess oil and become soggy. If it’s too hot, they might brown too quickly on the outside while remaining uncooked inside.
4. Before frying the entire batch, test one Murukku to check the oil temperature and adjust as needed.
5.  You can experiment with different shapes and sizes of Murukku using various nozzle attachments for the press. Traditional spiral shapes are common, but feel free to get creative.

Variations

1. Pepper Murukku: Incorporate freshly ground black pepper for a peppery twist.
2. Sesame Murukku: Add roasted sesame seeds to the dough for an extra crunch and nutty flavor.
3. Coconut Murukku: Mix in grated coconut for a touch of sweetness and tropical flavor.
4. Mint Murukku: Blend fresh mint leaves into a paste and add it to the dough for a refreshing taste.
5. Methi (Fenugreek) Murukku: Roast and crush fenugreek seeds to introduce a slightly bitter, aromatic note to your Murukku.

FAQs

1. What is the role of urad dal (split black gram) in Murukku?

Urad dal is roasted and ground to a fine powder, which is then mixed with rice flour. It adds a unique flavor and enhances the crispiness of the this recipe.

2. How do I achieve the perfect dough consistency?

To achieve the right dough consistency, gradually add water to the dry ingredients. The dough should be soft but not sticky. It should be pliable enough to pass through the Murukku press or chakli maker.

3. What kind of oil should I use for deep frying?

You can use any neutral-flavored oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil, for deep frying.

4. How can I ensure that the oil is at the right temperature for frying?

To check if the oil is hot enough, drop a small piece of dough into the oil. If it rises to the surface and sizzles, the oil is ready for frying. Maintain the oil temperature throughout the frying process.

5. Can I customize the shape and size of Murukku?

Yes, you can experiment with different shapes and sizes of this by using various nozzle attachments for the Murukku press. Traditional spiral shapes are common, but you can get creative and make unique shapes as well.

6. How long can I store Murukku, and what’s the best way to keep them fresh?

Once it cools completely, store them in an airtight container. They can stay fresh for a couple of weeks. Properly stored, they will maintain their crunchiness.

Conclusion

In this extensive guide, we’ve taken you through the journey of crafting the perfect Murukku. With its rich history and aromatic ingredients, Murukku is more than just a snack; it’s a culinary experience that brings joy and nostalgia. Now, you have the know-how to make this delightful snack in the comfort of your kitchen. So, why wait? Gather your ingredients, roll up your sleeves, and embark on the delicious adventure of making homemade Murukku!

Nutrition

Calories	489 kcal
Fat	24.2g
Sodium	488 mg
Potassium	120 mg
Carbohydrates	48 g
Protein	6 g
Vitamin A	16 IU
Vitamin C	0 mg
Calcium	12 mg

 

You Might Also Like:

• How to make chenna
• Handi Paneer Recipe
• Black Lentils Recipe
• Til laddu recipe (til ke laddu)

follow us on instagram, facebook and youtube

.