Murukku is an item that my mother and my grandmother make every year for Christmas. Although they take a more traditional route of soaking rice and making a fresh dough by grinding it using a wet grinder, they have now resorted to the convenience of using readily available rice flour. Both methods result in equally delicious cripsy murukkus.

2 cups rice flour
1/2 cup whole white urad dal
1/2 stick butter(4 tbsp), softened
1/2 tsp ajwain seeds
1/2 tsp cumin seeds
1 tbsp black sesame seeds
1/2 tsp red chilly flakes
a pinch asafoetida
salt to taste
oil, for deep frying

Dry roast the whole white urad dal in a pan over medium heat until slightly golden. Remove, let cool. Grind this to a very fine powder. Measure it to ensure it is 1/2 cup of urad dal powder. The ratio of rice flour to urad dal flour is 4:1. If you have ready made urad flour, feel free to use it in this ratio.

Mix the urad flour, rice flour and salt. Add the softened butter. Rub the butter in so that it is evenly distributed. Add the cumin, ajwain, red chilli flakes, sesame seeds and asafoetida and mix with enough warm water to make a smooth dough, similar to how you make chapati dough. My grandma makes the dough with freshly extracted coconut milk that results in a fragrant murukku, but the murukku will turn out a shade darker than the one I have here. I haven’t used chilli powder coss it changes the dough into a red color and used red chilli flakes instead. Feel free to improvise as you wish.

Using a murukku press, form the dough into murukkus and drop in hot oil. Fry until golden and crisp. Drain on to paper towels. Store in an airtight container. It will stay for up to a month.

Verdict: The murukkus were super crispy and were gone in a couple of days.(so much for keeping it for a month). Credits for the murukkus perfect round shape goes to my hubby, who took the job of pressing the murukkus.

Sending this to ‘Cooking with Seeds – Ajwain’ event, a series by Priya.

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