As Janmashtami/Gokulashtami and many other festivals are nearing, I wanted to post traditional murukku recipes which was due for a long time. Every time I post murukku recipes, I get lot of questions, asking me, if we can do murukku with store bought flour. As those who are living abroad have no access to flour mills/rice mills, I made this murukku with store bought flour and it turned out very delicious. Today we will learn how to make murukku with split roasted gram dal flour, rice flour and urad dal flour following this easy recipe with step wise pictures.
Pottukadalai Murukku
Prep Time : 15 mins
Cook Time : 30 mins
Yields: 25 Murukkus
Recipe Category:Snacks-Murukku
Recipe Cuisine:South Indian
Author:Padhu Sankar
Ingredients needed
Rice flour – 2 cups
Whole skinned Urad dal flour -1/2 cup
Roasted gram dal/pottukadalai flour – 3/4 cup
Cumin seeds/Jeera – 1 tsp
Hing/asafoetida – a pinch
Melted Ghee – 1 tsp
Hot oil – 1 tsp
Salt to taste
Oil for deep frying
Murukku maker
Preparation
In a pan/kadai, dry roast whole urad dal until it turns very light brown. Do not over roast it. Remove from the pan and switch off the flame. In the heat of the pan, dry roast the roasted gram dal (pottukadalai in Tamil and bhuna chana in Hindi) slightly.
After it cools, powder both separately to a fine powder and sieve it. Powder the remains again and sieve it. Do this for both urad dal and roasted gram dal.
Sieve rice flour (buy good quality rice flour. I have used store bought rice flour for making this murukku) and keep it aside.
Method
In a bowl, mix together rice flour, urad dal flour and roasted gram dal flour well with your fingers.
Add cumin seeds, melted ghee, hot oil and mix well.
In a bowl, mix together salt, hing and 1/2 cup of water (this is done so that the salt will get mixed with the dough evenly). Add the salted water and more water, little at a time to the flour and make a dough. Once you can gather the dough, stop adding water. Do not add too much water as the murukku will keep breaking when squeezed through the murukku maker. Taste the dough and check for salt.
I used the 3 holes disc in the murukku maker for making this murukku.
Now take a portion of the dough and put it inside the murukku maker. Press it and check it. If you find it hard to press, you can add 2 or 3 drops of water and mix the dough well again.
Grease 2 or 3 ladles or small plate with oil for placing the squeezed out murukku. Place the dough inside the murukku maker and press the dough through the 3 hole disc on the ladle or small plate, in a circle to form murukkus as shown in the picture below. You can also press the dough through the 3 hole disc directly into the hot oil. I am more comfortable with this method.
Making murukkus
Heat oil in a kadai (To check if the oil is hot, drop a piece of dough into the hot oil, if it raises to the surface immediately, the oil is hot enough to fry the murukkus). When the oil is hot, reduce the heat to medium and slide the murukku from the ladle into the hot oil gently. You can fry 3 or 4 murukkus depending on the quantity of oil and the size of your kadai.
After dropping the murukku into the hot oil, let it cook for a few seconds, then flip it over to the other side.
Fry the murukku until golden brown. When the murukku is done (or cooked), you will not see bubbles on the surface. Compare the picture above and the picture below to have a better idea. The picture above has bubbles and in the picture below there are no bubbles and you can see the murukku well as they are cooked.
Once done, remove from the oil with a slotted laddle and place it in a colander or paper towel to drain off excess oil if any.
After frying the first batch, you can taste and see. If you feel it is too hard, you can add a tsp of hot oil to the dough, mix it well again and then continue to make murukku. If you feel, you need more salt, you can add to the dough, mix well and then continue.
Repeat the process for the rest of the dough.
Enjoy with a cup of hot ginger cardamom tea or South Indian Filter Coffee.
Storage and Shelf life – Once it cools, store it in an air tight container at room temperature. Stays good for a month.
Easy Murukku Recipes
Thenkuzhal Murukku
Spicy Murukku using wet grinder method
Butter Murukku
Karasev
Omapodi
Ribbon Murukku
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FAQs
Murukku is typically made from rice and Vigna mungo "black gram" flour. The flours are mixed with water, salt, chili powder, asafoetida and either sesame seeds or cumin seeds. The mix is kneaded into a dough, which is shaped into spiral or coil shapes either by hand or extruded using a mould.
What is murukku called in English? ›
The snack's name Murukku derives from the Tamil word for "twisted", which refers to its shape.
What are Murukulu made of? ›
Murukku is a South Indian round spiral shaped fried snack made with rice flour, urad dal flour and basic spices like red chilli powder, hing, sesame seeds, salt and ajwain.
Why is my Murukku breaking in oil? ›
Coarse flour, not enough water, too much fat content. Main reason murukku breaks while squeezing or in oil is because the rice flour (or sometimes, urad dal flour) is too coarse. Make sure to use fine rice flour. Also don't forget to sieve your flours, especially urad dal flour if you are making at home.
What is the difference between chakli and murukku? ›
Chakli is typically made from flours of rice, Bengal gram (brown chickpea) and black gram (urad daal). It has several variations, depending on the types and proportion of flours used. Murukku, a similar snack typically made without Bengal gram flour, is also sometimes called "chakli".
Is murukku and chakli the same? ›
The major difference between Chakli and Murukku is the ratio of ingredients. In Chakli the ratio of 'besan' to rice flour is 1:2, in Murukku a very small quantity of urad dal is used. Other than that, the process of making the dough and frying is similar.
Is rice murukku healthy? ›
The dish is deep-fried in oil and is crispy and crunchy in texture. Both rice flour and urad dal flour are high in carbohydrates, which can affect blood sugar levels. Moreover, murukku is a high-GI food, which means it can lead to a rapid increase in blood glucose levels. Enjoy your Murukku in smaller portions.
Is rice murukku good for health? ›
Murukku is a crunchy snack made with rice flour and urad dal. It's a good source of energy due to the carbohydrates in rice flour, while the urad dal provides protein making it a healthy snack.
What do we say to chakli in English? ›
Also known as Chakri – or Murukku in South India, traditional chakli are lovely, light and crunchy spirals of fried dough.
What are the different types of murukku? ›
Buy our murukkus online at the most affordable prices.
- Kaisuthu Murukku. Murukku. ₹40.00.
- Karuppatti Acchu Murukku. Murukku. ₹40.00.
- Garlic Murukku. Murukku. ₹40.00.
- Manapparai Murukku. Murukku. ₹40.00.
- Butter Murukku. Murukku. ₹40.00.
- Onion Murukku. Murukku. ₹40.00.
- Chilly Murukku. Murukku. ₹40.00.
- Ragi Murukku. Murukku. ₹40.00.
Murukku is a traditional Tamil snack that is made from rice flour, urad dal flour, and salt. It is deep-fried in oil and has a crunchy texture. Murukku comes in different varieties, depending on the region it is from. The most popular variety is the spiral shaped murukku, which is also known as chakli in North India.
Why is my chakli melting in oil? ›
Consistent Dough:Ensure that the chakli dough has a smooth and consistent texture. It should neither be too hard nor too soft. If the dough is too soft, it can cause the chaklis to break during frying. Proper Ratio of Flours:Maintain the correct ratio of rice flour, gram flour, and other ingredients.
What to do if my chakli breaks while frying? ›
If the chakli is oily or breaks while frying, you have added more than 1 tablespoon of butter or oil. Add 1 to 2 tablespoons of rice flour, at a time, to remaining dough, and knead again. if chakli tastes hard after frying, there is less fat in the dough.
Why add oil to batter? ›
Butter is 18% water, so when the batter is baked, some of its liquid evaporates. Replacing the water from the butter with oil means there's more fat left in the cakes to ensure tenderness. It also coats the flour uniformly, which keeps the layers from being tough even if the batter is overbeaten.
Is murukku made of Maida? ›
Maida murukku is an instant version of Traditional South Indian snack Murukku. The traditional murukku is made of rice flour and urad dhal flour. An authentic way is soaked raw rice is then dried for a few minutes and then ground to a fine powder. Making murukku was a long process in olden days.
Is sponge flour cake flour? ›
Cake flour is not a type of “self-raising flour,” and it is not “sponge flour.” Cake flour can be considered as a type of “plain flour” or “white flour”.
What is Indian flour made of? ›
Whole common wheat (Triticum aestivum) is generally used to make atta; it has a high gluten content, which provides elasticity, so the dough made out of atta flour is strong and can be rolled into thin sheets.
Which flour is cake flour? ›
What is Cake Flour? Cake flour is a low protein flour that's milled into a fine consistency. It contains about 7-9% protein, while all-purpose flour, a harder flour, has anywhere between 10-12%.
