I make sure that my family relishes a wholesome breakfast, lunch, and dinner every day. But being humans, we do feel tempted to eat some crunchy snacks and especially when the festivals are lined up, these munchies can be served to guests as well. A traditional savory snack made mostly Indian festivals, Murukku is very popular and transcends religions.
This dry snack can be made and stored in an air-tight container for a few days. Its crunchiness, flavor and unusual shape makes it a perfect accompaniment with hot tea and work out great as travel time munchies.
Murukku is even packed for my husband’s and my kid’s tiffin, so that these crunchy accompaniments can make their day as well.
Along with Murukku, several other sweets and snacks are prepared during the festive season which usually starts from August.
Recipe Card
Murukku
Equipment
- Murukku press with a star shaped nozzle.
Ingredients
- 2 cups Rice flour
- ½ cup Besan
- 1 teaspoon Sesame seeds
- 1 teaspoon Carom / Ajwain seeds
- Salt to taste
- ½ teaspoon Red chili powder
- 1 pinch Heeng
- 3 tablespoon Butter (Melted and no ghee or oil please : ))
- Oil (For frying)
- Water (Warm to knead the dough)
Instructions
- Mix rice flour, besan, sesame seeds, carom seeds, salt, chili powder and heeng in a bowl.
- Add melted butter and mix with your finger tips.
- Add warm water and knead to make a soft dough. ( If the dough is not soft, murukku will break while making. So if they are breaking, add a little more water )
- Keep the dough aside for 10 minutes.
- Heat oil in a non stick pan.
- Put a little dough inside the dough press and shape the murukkus on a plastic sheet.
- When the oil is hot, gently lift the plastic from one hand and transfer the murukkus on the other hand and drop them in oil.
- Immediately simmer the heat.
- Fry on low heat till browned.
- Drain on a plate lined with kitchen towel.
- Cool the murukku and store in an airtight container.
- They will keep good for 8-10 days
Preeti
Hi Neha,
It turned out to be delicious.. Thanks for the quick n yummy recipe…
alka
Why are you particular about butter and have categorically asked us to avoid oil or pure ghee. And butter can be pasteurized yellow salted amul butter or needs to be white butter only?
Neha
Alka. I have made Murukkus using, ghee, oil and butter and the best result I have got is by using butter. I used yellow butter to make mine.
Divya Shivaraman
karumuru…karumuru…need some nehaaaaaaa……plssssssssss
Radha Natarajan
fabulous! I also make pretty good murrukus, but this is definitely stunning, great pics and glad they came out well:)
msnehamathur
Thnx Radha. I am sure you do 🙂