Tips And Tricks To Make A Crispy Batch Of Murukku

Murukku is a crunchy, spiral-shaped South Indian snack made from urad dal flour and rice flour seasoned with cumin and sesame seeds, then deep-fried until golden and crisp. The ingredient list is short, and the method is simple, but getting a crisp, even texture without sogginess, greasiness, or breakage can be tricky. It is traditionally made during festivals like Diwali and Krishna Janmashtami, but it is also enjoyed as an everyday tea-time snack.

prep time 00 Hour 20 Mins

cook time 00 Hour 30 Mins

chef Team Kitchen Diaries

Murukku, also called chakli in some parts of India, is a crispy, savoury snack that is popular in South Indian cuisine. At its core, murukku is made with rice flour and urad dal flour. In the recipe, butter or oil binds the dough, while cumin seeds, sesame seeds, and a pinch of asafoetida add its distinct savoury flavour and aroma. The dough is pressed through a traditional murukku achu or press fitted with a star-shaped disc. It is shaped into classic spiral coils and deep-fried until golden brown and crisp.

Several small details make a big difference to how your murukku will turn out. For instance, the consistency of the dough itself, the exact ratio of rice flour to urad dal flour, the temperature of the oil at the time of frying, how much butter is worked into the dough, and even how the murukku is cooled and stored afterwards. Too much water in the dough can make the murukku soft, and too little can cause it to crack while shaping, and oil that isn’t hot enough can leave t

A traditional brass or steel murukku press (achu) with a star-shaped disc gives the classic ridged texture, which fries up crispier than a flat disc.
Make use of a heavy-bottomed kadai for deep frying so the oil temperature stays even and doesn’t fluctuate, which prevents undercooked centres.
Fry in small batches and keep the heat of the gas stove steady at medium. Oil that is too hot can brown the murukku before it cooks through, leaving it soft inside.
Always cool the murukku completely on a wire rack before storing. Stacking it while warm can trap steam and make it soggy.

Step 1

Place a pan on low heat and dry roast the urad dal until golden and aromatic, then cool completely and grind to a fine powder consistency. Pass it through a fine mesh strainer with the rice flour into a large bowl to remove any lumps.

Step 2

Mix in the cumin seeds, asafoetida, sesame seeds, softened butter and salt to the flour mixture. Rub the butter in with your fingertips until the mixture looks like coarse breadcrumbs; this step is crucial for a good crisp.

Step 3

Gradually add water and knead into a smooth, non-sticky dough, like chapati dough. Cover with a damp cloth and let it rest for 10 minutes.

Step 4

Grease the murukku press with oil and fill it with the dough using the star-shaped disc. Press the dough into spirals on a greased ladle, parchment paper, or plastic sheet, starting from the centre and moving outward.

Step 5

Heat some oil in a deep, thick-bottomed pan on medium heat. Test the oil with a small piece of dough, and it should rise slowly without browning quickly. This means the oil is at the right temperature (170–180°C).

Step 6

Carefully place the murukku into the hot oil, a few at a time. Do not overcrowd the pan. Fry on medium heat, turning occasionally, until golden and crisp and the bubbling stops.

Step 7

Remove with a slotted spoon and place on a paper towel or wire rack to drain the excess oil. Let the murukku cool completely before storing.

Frequently Asked Questions

This is a sign of the dough being too dry. Add a teaspoon of water at a time and knead until smooth and pliable before frying again.

Yes, but the texture will be less crispy than the fried version. Bake at 180°C, brushing with a little oil and turning halfway through, until golden and crisp.

This often happens if the dough has too much water, the murukku isn’t fried long enough to cook through and release moisture, or the oil isn’t hot enough.

When stored in an airtight container, murukku stays crisp for 2–3 weeks at room temperature.

Calories 260 Kcal

Total Fat 13 g

Carbs 32 g

Protein 5 g

ESSENTIAL ITEMS

as required Refined vegetable or sesame oil for deep frying

0.5 cup Urad dal flour

2 tbsp Butter or sesame oil

2 cups Rice flour

1 tsp Sesame seeds

pinch Asafoetida (hing)

1 tsp Cumin seeds

as per taste Salt

as required Water

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