MURUKULU
An irresistible deep-fried snack made from rice flour, roasted gram flour, sesame seeds, and basic Indian spices.
Equipment
- Murukku maker/chakli maker
Ingredients
- 2 cups Rice flour
- ½ cup Roasted gram dal flour optional
- 1½ cups Water
- ¼ cup Sesame seeds
- ½ tsp Carom seeds
- 2 tbsp Red chilli powder
- Salt to taste
- Frying oil
- Cumin seeds
Instructions
Prepping
- Wash and drain the sesame seeds to remove excess water.
- Heat a saucepan, add water and bring it to a rolling boil. Add red chili powder, salt to the water.
- Add rice flour to the saucepan, give it a good mix. Turn off the flame, cover the pan and let it sit covered for 10 min.
- Transfer the rice flour mixture to a larger mixing bowl, add sesame seeds, carom seeds, 2 tsp of hot oil. Add roasted gram dal powder too if you're using.
- Give everything a good mix, taste and adjust the seasoning(spice and salt) to your taste preference.
- Sprinkling some cold water, gently bring the dough together and knead to make a stiff dough.
- Keep the dough covered all the time, else it tends to dry out.
Shaping the murukulu
- Take a small amount of dough and roll it into a thick cylinder.
- Grease the inside of murukku maker with some oil, place the star holed disc in the murukku maker.
- Now place the rolled cylinder into the murukku maker, close the lid. And gently rotate the handle and make a concentric circle murukku.
- And repeat the process for remaining dough.
Frying the murukulu
- Heat a wok/kadai, add oil just enough for deep-frying.
- Test the oil temperature by dropping a small amount of dough into the hot oil. If oil is hot enough, the dough will immediately floats to the surface.
- Reduce the heat to the medium, gently slide in shaped murukulu in to the hot oil and fry them on medium flame until golden brown.Do not overcrowd the pan, fry the murukulu in small batches.
- Using a slotted spoon or metal skewer slowly gather the fried murukulu and drain the excess oil.
- Place the fried murukulu on a paper towel to remove excess oil.
- Repeat the process of frying for the remaining dough.
Storing murukulu
- Let the deep-fried murukulu completely cool down to the room temperature.
- Transfer them to a clean airtight container and store upto 3 weeks.
Serving suggestions
- Traditionally murukulu are served alongside the lunch or dinner as a munch on snack. Or as tea-time snack.
- For kids, serve these murukulu with some chilled homemade yogurt and they will love it.
Notes
- Traditionally in Telangana, people add onion-garlic paste to this dough. So, if you like it spicy then add it freshly ground onion paste and minced garlic. It adds another layer of flavor and spicy punch.