Murukku is a popular snack in South India. Every family has a different recipe for making murukku. It is an unspoken rule to make murukku for Diwali.Here is my version of murukku. Murukku requires time and practice. The consistency of the dough, is an important factor. It should not be too dry or extremely watery. The dough should be soft and a bit moist to touch. The best method is to take a small amount of dough and press it using the murukku press. If it does not break and retains the shape, the consistency of the dough is right. The water should be added little by little while mixing the dough to get the right consistency. If the dough becomes watery, let it sit uncovered till the water dries out.
- Rice flour – 1 cup
- Urad Dal – 2 tsps
- Cumin seed – 1/4 tsp
- Til/Sesame seed – 1/4 tsp
- Salt – 1/2 tsp
- Butter – 1 tbsp, melted
- Water – as required
- Oil – for deep frying
- Dry roast the urad dal until golden brown and let them cool completely.
- Grind them to a very fine powder.
- Mix rice flour, urad dal flour, salt, butter, cumin seeds and sesame seeds in a large bowl.
- Add water little by little and mix into a soft dough.
- Heat oil for deep frying.
- Fill the murukku press with the dough.
- Pipe the murukku onto a jalli karandi or a wide spatula as shown in the photo.
- Flip the murukku into the oil gently using the spatula.
- Cook both the sides till golden brown.
- Remove the murukku from the oil and onto a paper towel.