Murukku
Ingredients (8)
- roasted urad dal flour1 cup
- rice flour4 cup
- salt
- cumin seeds1 tsp
- sesame seeds2 tsp
- butter100 g
- water
- oil
Method
- 1
Dry roast the urad dal until lightly golden and aromatic. Allow it to cool and grind into a fine flour. (Skip this step if using ready-made roasted urad dal flour.)
- 2
In a large mixing bowl, combine the rice flour and roasted urad dal flour.
- 3
Add the salt, cumin seeds and sesame seeds.
- 4
Add the softened butter and rub it into the flour until it resembles breadcrumbs and able to hold when pressed.
- 5
Gradually add water and knead into a smooth, soft dough. The dough should be soft enough to press through a murukku maker but not sticky.
- 6
Grease the murukku press lightly and fit it with the desired star-shaped disc.
- 7
Fill the murukku press with the dough.
- 8
Press the dough into spirals onto small squares of baking paper or directly over the hot oil if experienced.
- 9
Heat oil in a deep kadai over medium heat.
- 10
Carefully slide the murukku into the hot oil.
- 11
Fry in batches, turning occasionally, until the bubbles reduce and the murukku becomes crisp and light golden.
- 12
Remove with a slotted spoon and drain on kitchen paper.
- 13
Allow the murukku to cool completely before storing.
Notes & variations
The butter makes the murukku crisp and light. Add just enough so the dough holds together when pressed. If the dough cracks while pressing, sprinkle a little more water and knead again. If the murukku absorbs too much oil, the dough may be too soft. Add a little more rice flour. White sesame seeds can be used for a milder flavour, while black sesame seeds add a nuttier taste. Store in an airtight container for up to 3–4 weeks.
Nutrition
estimated| Per | 1 serving | 45 servings |
|---|---|---|
| Calories | 75 kcal | 3375 kcal |
| Carbs | 12.1 g | 544.5 g |
| Protein | 1.9 g | 85.5 g |
| Fat | 2.1 g | 94.5 g |
| Fibre | 1.1 g | 49.5 g |