Murukku — Crispy Spiral Snack

The crispy, savory spiral snack that fills every Indian household during Deepavali. Nanthini's version uses rice flour and urad dal flour, seasoned with cumin, sesame, and a touch of butter. Free recipe!

🥘 Ingredients

• 200g rice flour (fine grain)
• 50g urad dal flour (roasted white urad dal, ground fine)
• 1 tsp cumin seeds
• 1 tsp white sesame seeds
• 1 tbsp unsalted butter (room temperature)
• ½ tsp salt
• ½ tsp red chilli powder (optional)
• Warm water — approx 100-120ml
• Oil for deep-frying (4cm deep in pan)

👨‍🍳 Steps

1. Step 1 — Urad Dal Flour: Dry-roast white urad dal in a pan over medium-low heat for 5-7 minutes until very lightly golden. Cool completely, grind to a fine powder. Sieve.
2. Step 2 — Dough: Combine rice flour, urad dal flour, cumin, sesame, chilli, salt. Mix well. Add butter and rub in until crumbly. Gradually add warm water until a smooth, pliable, non-sticky dough forms. Should feel like soft playdough.
3. Step 3 — Heat Oil: Fill a wide pan with oil to 4cm depth. Heat to 170°C. Test with a small piece of dough — it should rise within 2-3 seconds.
4. Step 4 — Press Murukku: Fill murukku press with star disc. Hold about 5cm above oil. Squeeze with even pressure in a continuous circular spiral (4-5 rounds). Fry maximum 3-4 at once.
5. Step 5 — Fry: Fry at 170°C for 3-4 minutes until golden and sizzling slows. Flip once at 2 minutes. Remove with slotted spoon.
6. Step 6 — Cool: Drain on paper towels. COOL COMPLETELY before storing — murukku gets crispier as it cools. Store in airtight container — good for 2 weeks.
7. Tip: Dough too stiff = murukku breaks when pressing. Too soft = oil-absorbing. The right consistency is very close to play-dough.

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