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    Whisk Affair » Recipes » Meal Type » Global Snacks/ Appetizers » Murukku

    Published: Aug 6, 2014 | Last Updated On: Mar 16, 2020 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Murukku

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    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.

    A traditional savory sweet prepared during festivals, Murukku are crunchy, flavorful and are a perfect accompaniment to hot tea.

    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.

    Murukku press kept on a wooden log
    Cornflakes Namkeen, Methi Mathri and Namakpare are the other snacks that enhance the celebrations and can be savored with friends, family. As of now, here’s my super easy recipe for making Murukku.
     
    A basket full of Murukku shot from the top

    Murukku Recipe

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★

    Murukku

    Murukku is a perfect snack to go with your hot tea or coffee. Make this simple recipe today.
    5 from 2 votes
    Print Pin Rate
    Course: Snacks
    Cuisine: Indian
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6 people
    Calories: 292kcal
    Author: Neha Mathur

    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)
    Prevent your screen from going dark

    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

    Nutrition

    Calories: 292kcal | Carbohydrates: 49g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 61mg | Potassium: 125mg | Fiber: 3g | Sugar: 1g | Vitamin A: 244IU | Calcium: 15mg | Iron: 1mg
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    Reader Interactions

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      Recipe Rating




    1. Radha Natarajan

      August 06, 2013 at 2:34 pm

      fabulous! I also make pretty good murrukus, but this is definitely stunning, great pics and glad they came out well:)

      Reply
      • msnehamathur

        August 14, 2016 at 4:06 am

        Thnx Radha. I am sure you do 🙂

        Reply
    2. Divya Shivaraman

      August 06, 2013 at 5:45 pm

      karumuru…karumuru…need some nehaaaaaaa……plssssssssss

      Reply
    3. alka

      November 01, 2013 at 10:41 am

      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?

      Reply
      • Neha

        November 02, 2013 at 8:01 am

        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.

        Reply
    4. Preeti

      August 21, 2020 at 1:37 am

      5 stars
      Hi Neha,
      It turned out to be delicious.. Thanks for the quick n yummy recipe…

      Reply

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