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Ingredients

• 2 cups Rice Flour
• 1/4 cup Urad Dal Flour
• 2 tbsp Butter
• 1 tbsp Sesame Seeds
• 1 tsp Cumin Seeds
• pinch Asafoetida
• to taste Salt
• for deep frying Oil for frying

Instructions

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   Step 1: Prepare the Urad Dal Flour: In a dry pan, roast 1/4 cup of urad dal over medium-low heat until it turns light golden brown and fragrant, about 5-7 minutes. Be careful not to burn it, as this will affect the murukku's color and taste. Let it cool completely.

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   Step 2: Grind the Urad Dal: Once cooled, grind the roasted urad dal into a fine powder using a spice grinder or a high-powered blender. Sieve the flour to ensure it's smooth and free of any coarse particles. This is crucial for a smooth dough.

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   Step 3: Combine Dry Ingredients: In a large mixing bowl, combine 2 cups of rice flour, the prepared urad dal flour, 1 tbsp sesame seeds, 1 tsp cumin seeds, and a pinch of asafoetida. Add salt to taste. Mix all the dry ingredients thoroughly to ensure even distribution of flavors.

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   Step 4: Add Butter: Add 2 tbsp of softened (not melted) unsalted butter to the flour mixture. Using your fingertips, rub the butter into the flour until it resembles coarse breadcrumbs. This step is vital for achieving a flaky and crispy texture.

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   Step 5: Incorporate Water Gradually: Gradually add lukewarm water, a little at a time, while mixing the dough. The water should be added slowly to prevent the dough from becoming too sticky. Aim for a smooth, pliable dough that is not too stiff or too soft.

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   Step 6: Test the Dough: The dough is ready when you can roll it into a smooth ball without it cracking or sticking excessively to your hands. If the dough is too dry, add a little more water; if it's too sticky, add a little more rice flour.

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   Step 7: Prepare the Murukku Press: Fit the murukku press with the spiral-shaped disc. Grease the inside of the press with a little oil to prevent the dough from sticking.

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   Step 8: Fill the Press: Fill the murukku press with a portion of the prepared dough. Do not overfill the press, as it will be difficult to press the murukku.

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   Step 9: Shape the Murukku: Heat oil for deep frying in a heavy-bottomed kadai or wok over medium heat. To test if the oil is hot enough, drop a small piece of dough into the oil; it should sizzle and rise to the surface quickly. Press the murukku directly into the hot oil in a spiral pattern, starting from the center and working outwards. You can also press the murukku onto a greased spatula or a piece of parchment paper and then gently slide it into the hot oil.

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    Step 10: Fry the Murukku: Fry the murukku in batches, ensuring not to overcrowd the kadai. Fry until golden brown and crispy, turning occasionally to ensure even cooking. This typically takes about 3-5 minutes per batch.

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    Step 11: Drain Excess Oil: Once the murukku is golden brown and crispy, remove it from the oil using a slotted spoon and drain on paper towels to remove excess oil.

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    Step 12: Cool and Store: Allow the murukku to cool completely before storing it in an airtight container. This will help maintain its crispness for several days.

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    Step 13: Offer to God: In many Tamil families, the first batch of murukku is traditionally offered to the family deity before serving.

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    --- Chef Tips ---

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    Pro tip: Roasting the rice flour lightly before making the dough enhances the flavor and crispness of the murukku. Dry roast the rice flour for about 5 minutes on low heat, stirring constantly, until it feels warm to the touch.

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    Pro tip: The consistency of the dough is crucial for perfect murukku. A slightly sticky dough will result in hard murukku, while a dry dough will cause the murukku to break while pressing. Aim for a smooth, pliable consistency.

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    Pro tip: If the murukku is absorbing too much oil, the oil temperature is likely too low. Increase the heat slightly, but be careful not to burn the murukku. Conversely, if the murukku is browning too quickly, reduce the heat.

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    Pro tip: For a richer flavor, try adding a small amount of melted ghee instead of butter. Ghee adds a nutty aroma and enhances the overall taste.

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    Pro tip: Experiment with different spice combinations to create your own unique murukku flavor. You can add a pinch of red chili powder for a touch of heat, or a dash of carom seeds (ajwain) for a distinct aroma.

History

Murukku's origins are deeply rooted in Tamil Nadu's culinary heritage, with variations found across different regions. It's often prepared in homes during festivals like Diwali and Pongal, symbolizing prosperity and joy. Passed down through generations, the recipe represents a treasured tradition of South Indian snack-making.

Why It’s Loved

Tamilians adore murukku for its satisfying crunch, savory flavor, and nostalgic connection to family gatherings and festive celebrations. Its unique spiral shape and the skillful technique required to make it add to its charm. The distinct aroma of roasted rice flour and spices makes it irresistible.