Ingredients
Equipment
Method
- Prepare the urad dal flour: Dry roast 4 tablespoons of urad dal on medium heat until lightly golden and aromatic, avoiding browning.
- Cool completely, then grind into a fine powder and sieve if necessary.
- If using roasted gram (pottukadalai), grind 1/4 cup to a fine powder and sieve to remove coarse bits.
- In a mixing bowl, combine rice flour, urad dal flour (or roasted gram flour), cumin seeds, carom seeds, asafoetida, salt, and sesame seeds.
- Add softened butter and mix thoroughly with fingers or a spoon until the flour is evenly moistened and crumbly.
- Gradually add water, a tablespoon at a time, mixing until a soft, smooth, and slightly stiff dough forms—do not knead excessively.
- Grease the murukku maker and the star-shaped plate with oil to prevent sticking.
- Heat oil in a deep pan to medium-high temperature. Test the oil by dropping a small piece of dough; if it rises immediately, the oil is ready.
- Fill the murukku maker with dough, leaving space near the rim to avoid overflow.
- Hold the press directly over the hot oil and press the dough to form spiral or star shapes. Do not overcrowd the pan.
- Fry on medium flame for about 15–20 seconds on each side until golden and crispy. Flip once the bubbles subside and the sound reduces.
- Remove the murukku with tongs or a slotted spoon and drain on a paper towel-lined tray.
- Allow to cool completely before storing to maintain crispness.
Notes
Safety Notes:
Use caution when handling hot oil; never leave unattended.
Ensure the oil temperature is not too high (avoid smoking) to prevent burning and oil absorption.
Use a long-handled spoon or tongs to avoid splatters.
Substitutions: Urad dal flour can be replaced with roasted gram flour (pottukadalai) or besan (chickpea flour).
Butter can be substituted with ghee or melted coconut oil.
Carom seeds (ajwain) can be replaced with cumin seeds or omitted.
For a gluten-free version, ensure all flours used are certified gluten-free.
Storage: Store cooled murukku in an airtight container at room temperature for up to 2 weeks.
For longer storage, keep in the freezer for up to 3 months.
Pro Tips: Use room-temperature butter for even incorporation into the dough.
If the dough is too tight and breaks during pressing, add a few drops of water and mix gently.
For a lighter texture, avoid overworking the dough and ensure the oil is hot but not smoking.
Making dough in small batches prevents it from absorbing too much oil during frying.
Ensure the oil temperature is not too high (avoid smoking) to prevent burning and oil absorption.
Use a long-handled spoon or tongs to avoid splatters.
Substitutions: Urad dal flour can be replaced with roasted gram flour (pottukadalai) or besan (chickpea flour).
Butter can be substituted with ghee or melted coconut oil.
Carom seeds (ajwain) can be replaced with cumin seeds or omitted.
For a gluten-free version, ensure all flours used are certified gluten-free.
Storage: Store cooled murukku in an airtight container at room temperature for up to 2 weeks.
For longer storage, keep in the freezer for up to 3 months.
Pro Tips: Use room-temperature butter for even incorporation into the dough.
If the dough is too tight and breaks during pressing, add a few drops of water and mix gently.
For a lighter texture, avoid overworking the dough and ensure the oil is hot but not smoking.
Making dough in small batches prevents it from absorbing too much oil during frying.