Homemade Rice & Urad Dal Murukku
A simple, crunchy South-Indian snack made with rice flour and roasted urad dal flour — perfect as a healthier tea-time treat.
Ingredients
Equipment
Method
- Dry roast the urad dal lightly until it gives a nutty aroma and turns light golden. Let it cool completely, then grind into a fine flour.
- In a large bowl, sift the rice flour and add the roasted urad dal flour, salt, asafoetida (if using), carom (or cumin) seeds and sesame seeds. Mix well.
- Add melted ghee to the dry mix. Rub with your fingertips so the mixture resembles coarse crumbs.
- Gradually add water, little by little, and knead into a soft, smooth dough. It should be soft but not sticky.
- Grease a murukku press (chakli maker) and fit the star-shaped plate. Fill dough and press spirals directly into hot oil, or pipe onto a greased surface and transfer carefully into oil.
- Deep-fry in medium-hot oil (about 180 °C) in small batches. Fry until light golden and crisp. Avoid overcrowding the pan.
- Remove murukku carefully using a slotted spoon and drain on paper towels. Let them cool fully before storing in an airtight container.
Notes
For a milder version, skip chili or strong spices. You can use store-bought urad dal flour. Ensure dough is neither too wet nor too dry — that ensures crisp, non-oily murukku.