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Tuesday, August 16, 2011

Crispy Murukku (My mom's speciality)


1. Rice flour - 2 cups (Measure it heaped on top)
2. Whole Urad dhal (skinless) -  1/2 cup
3. Butter - 2 tbsp
4. Sesame seeds / Cumin seeds - 2 tbsp
5. Salt - 1 to 1.5 tsp (as needed)
6. Water - as needed
7. Oil - to fry


1. Roast the urad dhal till it turns golden brown. Allow it to cool completely.

   Roasted Urad dhal
2. Grind the roasted urad dhal in a blender or mixie into a fine powder.
3. Sift the flour through the most minute hole sieve. Discard the rava/sooji - like lumps which remain on top. This is very important, as lumps will burst when you fry the murruku in oil.
4. If you get more lumps, you can grind them again and repeat step 3.
5. Take a wide bowl and mix urad dhal powder, rice flour, sesame seeds and salt.
6. Melt the butter and mix with the flour completely till it forms small crumbles.
7. Meanwhile heat oil in a kadai on medium flame.
8. Add water to the flour and knead it to form a medium - soft dough.

Kneaded dough

9. Put some of the dough into the Murukku ural (a press used to make murukku). Press the ural in a circular motion to make murukku on a paper towel or a damp cloth.

Murukku dough on paper towel
10. Put a small pinch of the dough in the hot oil. If it rises immediately, floats on top and bubbles, then it's perfect temperature for frying the murruku.
11. Now flip the murruku into your palm by lifting the cloth and turning the murukus into your palm.
12. Slide the murukku into the oil through the sides of the kadai. Fry on both sides till it turns golden brown and the bubbles start to disappear around the murruku. Now is the time to remove them from oil and serve.

 Bubbles disappeared. Time to remove the Murukku
13. Allow it to cool for 30 mins and store it in an air-tight container to retain the crispness.

                                                     Two types of Murukku Ural or press

 Any one of the above design plates can be used for Murukku    

                                                                  Crispy Murukku

I learnt this recipe from my mom. My mom is known for her crispy murukkus among our relatives and friends. I am very happy that I am able to replicate her recipe. It is a good snack for kids. Instead of buying store bought murruku, you can make this once and store for a month. People in India who have access to flour mills can grind the urad dhal in the mill to skip step 3. Do try it and let me know :)

Sending this recipe to the "Serve It - Fried" event hosted by Krithi and also by Denny.


  1. Murukkus have come out perfect! great job..

  2. Thank u :) Ur blog is awesome. I love the variety of recipes and the pictures are so good. It inspired me a lot :)