Murukku is a crunchy and savoury snack popular in southern India and Sri Lanka. This delicious snack’s name is derived from the Tamil word for ‘twisted’ which refers to the shape of Murukku. It is typically made from Urad dal flour and rice flour. Murukku is sometimes also called chakli, which is a similar snack with an additional ingredient, chickpea flour. Here's the recipe to make delicious murukku at home.
Take a frying pan and heat it but make sure to keep the flame low. Add 3 tablespoon of Urad dal and begin to roast it. Keep steering the dal till it becomes aromatic or lightly golden. Make sure you don’t brown them. After roasting the urad dal remove it in a plate to let it cool in room temperature. Take the roasted urad dal in a small dry grinder jar and grind the dal into a fine powder. Meanwhile, spread oil on the murukku disc and on the part of the murukku maker where the dough will be placed.
In a bowl, take 1 cup rice flour and add the roasted urad dal powder to it. Next add ¼ teaspoon red chilli powder, ¼ teaspoon asafoetida powder and salt as per needed. Sift the dry ingredients twice then add 1 tablespoon sesame seeds, ½ teaspoon carom seeds and 2 tablespoon ghee and mix everything well. Use your fingertips to mix ghee evenly in the flour. Your mixture should resemble as breadcrumbs. Take a small mixture of murukku mixture in your palms to check if it holds itself. If it is falling apart then you must add more 1 or 2 tablespoon ghee. After the dry mixture has become perfect, add water in parts and begin to mix and knead. Keep on adding water and knead very well. Once the dough is ready, taste the dough and add more salt if required. Then kneed to make the dough smooth and soft also keep the dough slightly moist. Makes sure that the dough isn’t too moist because then your murukku will absorb more oil. One must keep in mind to make the murukku as soon as possible after kneading the dough. So make sure you keep everything ready before you shape and fry them.
Divide the dough into two parts, add the first part in the murukku maker and cover the second part of the dough with a kitchen towel. Before you begin the process of shaping the murukku, keep oil in a vessel to get heated. Heat the oil in a low-medium flame, so that it doesn’t become too hot. Spread newspaper on the floor and break the dough towards the end and press it to the last concentric circle of the spiral. If the murukku breaks, while forming them that means that the dough doesn’t have enough moisture and you are not getting proper shape then it means that your murukku is too moist.
Test the hotness of the oil by adding a small piece of dough in the oil, and it should come up gradually. If the dough comes up too fast, then the oil is too hot, so you must reduce the flame. Take the murukku in a spatula and gently place the spatula in the oil. Deep fry the murukku until they turn light golden, then flip them carefully. Fry the murukku till the oil stops sizzling or till they become crisp and golden. Your delicious homemade murukku is ready to eat.