Murukku

“Can you crunch murukku?” is one of the commonly asked questions when oldies meet each other during the festival of Deepavali. It is regarded as a blessing (or as a sign of good health) if one could relish crunchy murukku even at an old age. There is an old saying in Tamil “norunga thindral nooru vayathu vazhalam” (meaning crunching ensures longevity), it is considered healthy to snack on crunchy murukku as it takes longer time to chew and also it makes us feel full, hence greater satiety.

murukku-main Murukku

Our grandparents and great grandparents relished home-made murukku or thattai frequently as an evening snack. In those days crunchy murukku were sold even in theaters to make the movie watching experience more enjoyable. Nowadays we prepare these traditional murukku only during Deepavali, you can check out my other Deepavali recipes here:

murukku3 Murukku
Thenkuzhal

Here I share a unique infallible murukku recipe, which I have been following for the past 2-3 years, for making crunchy milky-white murukku:

Murukku Recipe:

murukku2 Murukku
Murukku

Yields: 25 murukku

Ingredients:

  • 2 cups of rice flour (I used store-bought idiyappa maavu)
  • 1/3 cup of black gram (urad dal)
  • 1 tsp of salt
  • Β½ tsp of cumin seeds
  • Β½ tsp of butter (or coconut oil)
  • 500 ml of peanut oil for frying
murukku-ingr Murukku
Murukku ingredients

Things required:

  • A large mixing bowl for dough
  • Murukku press with necessary chip(s)
  • Baking sheet to place murukku before frying
  • Frying pan
  • Frying ladle
  • A plate (or bowl) lined with kitchen papers
murukku-press Murukku
3 types of murukku made using different chips

Dough making:

  • Wash & soak black gram for 30 minutes.
  • Pressure cook lentils after adding water in the ratio of 1:2 by simmering for 15 min when it reaches high pressure.
  • Mash cooked lentils with potato masher into a smooth dough.
  • Add rice flour, cumin seeds, salt and butter in a mixing bowl.
  • Mix them with fingertips until butter is incorporated.
  • Knead into a smooth dough after adding cooked lentil and water (1 cup) into the flour.
murukku-dough Murukku
Murukku maavu making

Murukku Formation:

  • Grease murukku press with coconut oil.
  • Place the desired murukku chip at the bottom.
  • Fill murukku press with enough dough.
  • Squeeze out the dough by rotating the lever at the top and also move the press in circular motion to form murukku on the baking sheet.*

*It may require several attempts to form perfectly shaped murukku.

murukku-formtn Murukku
Murukku formation

Frying Murukku:

  • Heat a frying pan with oil in medium flame.
  • When the oil is hot remove murukku from baking sheet (by slightly lifting the sheet & placing murukku onto the fingers except thumb) and drop it carefully into oil.
  • Repeat the same to drop 3 or 4 murukku into oil.
  • Turn them over to cook the other side also.
  • When the sizzling sound begins to settle, remove them using frying ladle.
  • Place them on a plate lined with kitchen papers to drain excessive oil.
  • Repeat the same procedure to fry the remaining murukku.
  • Store them in an airtight container at room temperature.
murukku-frying Murukku
Frying murukku
  • For old people who find it difficult to chew murukku, we can make thin crispy murukku as below.
muruk4 Murukku
Thin murukku
  • We can also make these crunchy murukku specially for children.
muruk6 Murukku
Thaenkuzhal Muruuku

Tips & Tweaks:

  • It is important to heat the oil steadily in medium flame so as to make each & every batch of murukku crunchy. It is not advisable to increase or decrease the flame between each batch. So it is better to form murukku on the baking sheet using all the dough before heating up the oil.
  • If you want to make murukku in large quantity, you can prepare dough in batches of small quantity (as above) and make about 25 murukku per batch.
  • We can replace rice flour with any other flour made of millets or traditional rice varieties. Here I have followed the same recipe and prepared murukku using red rice (mappillai samba rice) flour.
red-rice-murukku-960x425 Murukku
Red rice murukku
  • I have prepared thattai using the same murukku dough and the same volume of dough yielded about 50 thattai. (You can refer the traditional thattai recipe here.)
IMG_2582-960x705 Murukku
Super crispy thattai using murukku dough

101 comments on “MurukkuAdd yours →

  1. I have to say, this is really amazing. Simple ingredient, simple cooking, and great flavor!
    I tried. Maybe not as authentic as your skillful cooking, but very delicious! ^^

  2. Megala,
    I love murukku and am so happy to have another yummy recipe. I like the use of coconut oil in this too πŸ™‚
    Love the saying about murukku πŸ™‚

    1. It is really an art to make perfectly shaped murukku, But no worries, it just takes one or two more attempts. πŸ™‚
      Thank you!

    1. Earlier I also felt the same, but trust me, it is easy even for a work-shy woman like me. πŸ™‚
      Thanks so much for stopping by.

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