Murukku is a popular South Indian crunchy jar snack. There are many variations of making this. But typically rice flour and urad dal flour are the main ingredients in making this Murukku. Andhra murukku is known for its unique spiral or coil shape. This shape is achieved by extruding the pressing the dough through a special mold before deep-frying. Murukku is often enjoyed as a crunchy, savory treat and is a common snack during festivals and special occasions in South India.
About Murukku | Murukulu
Murukku, also known as Murukulu (Telugu), is a popular Indian snack known for its crunchy texture and unique flavor. It is a deep-fried snack made from a mixture of rice flour, urad dal flour, and spices. Murukku is traditionally prepared during festivals such as Diwali, but is also enjoyed as a tasty snack throughout the year.
To make Murukku, a special press called “Murukku Press” is used. The dough is prepared by mixing rice flour, urad dal flour, salt, red chili powder, and cumin seeds. Water is added gradually to make a smooth and pliable dough. The dough is then loaded into the press, which is equipped with different disc attachments to give the desired shape to the Murukku.
Once the press is loaded, the dough is squeezed through the disc and directly released into hot oil for frying. The Murukku fries until it turns golden brown and becomes crispy. It is then removed from the oil and placed on paper towels to absorb any excess oil.
Andhra Murukku comes in various shapes and sizes, such as spiral, straight, and coil-shaped. Each shape has its own unique name and adds to the visual appeal of the snack. The crunchy texture and spicy flavor of Murukku make it a perfect snack that will excite your taste buds. There are various regional variations of murukku in India. Depending on the region, people add different spices or ingredients to customize the flavor.
Murukku can be enjoyed on its own or paired with a cup of hot tea or coffee. It is also a popular addition to festive platters and is often shared with friends and family during celebrations. The versatility of Murukku also allows for experimentation with different flavors and seasonings, making it a delightful treat for everyone.
Andhra Murukku Ingredients
Rice Flour: Is the primary ingredient in murukku and provides the base for the dough. Use fine ground rice flour. Sift the flour 2-3 times to ensure a smooth and lump-free dough. Rice flour gives murukku its crispy texture.
Urad Dal Flour: Flour from black gram lentils, is yet another key ingredient in making Andhra Murukku. It enhances the texture and flavor of the snack. Like rice flour, it should also be sifted to remove any lumps.
Ajwain | Carom Seeds | వాము: This is a common spice used in murukku. It adds a distinctive flavor and a hint of bitterness to the snack. Crush or coarsely grind the carrom seeds before adding them to the dough.
Red Chili Powder: Adds a mild to moderate level of spiciness in murukku. You can adjust the amount of chili powder according to personal preference for heat.
Hot Ghee | Warm Butter | Hot Oil: You can add any of these three. The purpose of ghee or butter or oil is provide moisture and flavor. The hot fat helps in binding the ingredients and contributes to the crispy texture of the snack.
Salt: Basic seasoning that enhances the overall taste of murukku. It is essential to balance the flavors and bring out the other spices.
Oil for Deep Frying: Use any neutral oil like vegetable oil for deep-frying the murukku. Make sure to use sufficient oil to submerge the murukku pieces for even cooking.
Water for Kneading: Water is helps in binding the dry ingredients and to form a smooth, pliable dough. It’s important to use the right amount of water to achieve the right consistency. Too much or too little water can affect the texture of the murukku.d
Variations In Making Andhra Muruku
Variations in murukku ingredients can lead to a wide range of flavors and textures. These variations are often based on regional preferences, personal tastes, and family traditions. Here are some common variations in murukku ingredients
Flour Variations: While rice flour and urad dal flour are the traditional choices, some recipes use other flours like besan (gram flour) or even whole wheat flour to add a different flavor and texture to murukku.
Spices and Seasonings: Apart from the standard ajwain, various spices like cumin seeds, fennel seeds, sesame seeds add unique flavour. You can even add curry leaves to the dough. Some people also add ground black pepper for extra spiciness.
Red Chili Variations: Some like their murukku mildly spiced, while others prefer a fiery kick by increasing the amount of chili powder or adding finely chopped green chilies.
Asafoetida (Hing): Asafoetida is a common ingredient in traditional murukku recipes. Adjust the amount of hing to vary the intensity of its distinct flavor.
Flavored Oils: Instead of plain ghee or oil, you can also use sesame oil. This will enhance the taste of murukku.
Sweet Murukku: While traditional murukku is savory, there are variations like “Achu Murukku” or “Achappam,” (Rose Cookies). These are sweet and include ingredients like jaggery, coconut milk, and cardamom for a different taste.
Gluten-Free Options: To cater to dietary restrictions, some people use gluten-free flours like chickpea flour (besan) or millet flour, etc.
Tips To Make Crispy And Crunchy Andhra Murukku
Making crispy and crunchy murukku requires attention to detail and the right techniques. Here are some tips to help you achieve the perfect texture:
- Use Fresh Ingredients: Make sure your rice flour and urad dal flour are fresh and free from any moisture. Stale or damp flours can result in murukku that is not as crispy.
- Sift the Flours: Sift both the rice flour and urad dal flour to remove any lumps. Sifting ensures a smooth, uniform dough and, in turn, a better texture.
- Optimal Water Quantity: Be cautious with the amount of water you add. Only add as much water as necessary to form a smooth and non-sticky dough. Too much water can make the murukku soggy, while too little can result in a crumbly texture.
- Use Hot Fat (Ghee/Butter/Oil): When adding ghee, butter, or oil to the dough, make sure it’s hot. The hot fat helps in binding the ingredients, resulting in a crispy texture. You can even heat the ghee or oil slightly before adding it.
- Proper Consistency: The murukku dough should be firm and pliable, not too soft or too hard. It should hold its shape when extruded through the mold.
- Heating Oil: Ensure that the oil for deep-frying is at the right temperature. If the oil is too cold, the murukku can absorb more oil and become soggy. If the oil is too hot, then murukku will burn in no time.
- Uniform Thickness: When shaping the murukku, aim for a consistent thickness. If it’s too thick, it will not cook evenly, and if it’s too thin, it will become too crispy and delicate.
- Maintain the Right Frying Time: Fry the murukku in batches, but do not overcrowd the oil. Fry until they turn a golden brown color, which typically takes a few minutes per batch. Over-frying will turn murukku too hard.
- Drain Excess Oil: After frying, place the murukku on paper towels to absorb excess oil. This step is crucial for achieving a non-greasy and crispy texture.
- Allow Cooling Time: Let the murukku cool completely before storing them in an airtight container. They tend to become crisper as they cool.
How To Properly Store Murukku
Storing murukku properly is essential to maintain its freshness, crispiness, and flavor over time. Here are some tips on how to store murukku:
- Cool and Dry Container: Allow the freshly fried murukku to cool completely at room temperature. Avoid sealing it in a container while it’s still warm, as the trapped steam can make it lose its crispiness. Use an airtight container with a tight-fitting lid for storage.
- Separate with Parchment Paper: To prevent the murukku pieces from sticking together or becoming soft, you can place parchment paper or wax paper between the layers. This helps maintain their individual shapes and textures.
- Seal Tightly: After placing the murukku in the container, seal it tightly with the lid. Make sure there are no gaps or openings that allow air to enter, as exposure to air can make the murukku lose its crispiness.
- Keep in a Cool Place: Store the container of murukku in a cool, dry place, away from direct sunlight or heat sources. Avoid storing it in a humid environment, as moisture can soften the snack.
- Check for Moisture: Periodically check the stored murukku for any signs of moisture or softening. If you notice any changes, remove them and let them air out for a while before resealing.
- Consume Within a Reasonable Time: On storing correctly, murukku can stay good for a couple of weeks. But it is best to enjoy within the first few days for the maximum crispiness. Over time, it may lose some of its crunch.
- Re-Crisping: If the murukku becomes slightly less crispy, you can re-crisp them by placing them in a preheated oven at a low temperature (around 250°F or 120°C) for a few minutes. Be careful not to overheat and burn them.
Names Of Murukku Depending On Shapes
Murukku comes in various shapes and designs. The names of murukku vary depending on the specific shape or pattern or region. Here are some names of murukku based on their shapes:
Spiral or Coil Shape Murukku: Also known as “Chakli” or “Chakri” in some regions. The name comes from its spiral or coil shape. In Andhra, we call these as Mullu Murukku.
Achu Murukku: These are flower-shape murukku, created using a special mold called an “achu” or “rose cookie mold.”
Ribbon Pakoda | Ola Pakoda: The shape of the murukku is typically flat, thin ribbons or loop lie.
Kai Murukku: “Kai” means hand in Tamil language. Kai Murukku | Suthu Murukku shaped by hand into a circular or spiral pattern without a mold.
Manoharam Murukku | Seedai Murukku: Mostly in the shape of small beads or pearls.
Ring Murukku: Are in the shape of round rings, often known as “Chekodi” or “Chegodilu” in Andhra and Telangana regions.
Butterfly Murukku: As the name suggests, this murukku is in the shape of butterfly. Also known as “Butterfly Murukku” or “Kanom Dok Bua.”
Janthikalu: Long, thin strands or noodles like spirals. These look like sev.
Sakinalu: Sakinalu are murukku that are shaped into a grid or lattice pattern. These are also known as “Chakinalu” in some regions.
- 2 Cups Rice flour, sifted
- ½ cup Urad dal flour, sifted
- ½ tbsp. Ajwain | Carom seeds
- 1 tbsp. Red chili powder
- 3 tbsp. hot Ghee/Butter/Oil
- Oil for deep frying
- Water for kneading
How To Make Andhra Style Crispy Murruku
- In a bowl mix rice flour, urad dal, ajwain, red chili powder, salt and hot ghee.
- Now slowly add water little by little and make stiff dough (the dough should be just soft enough to pass through the murukku presser).
- Heat enough oil in a kadai or in a wide and thick bottom vessel for deep frying murukku.
- Now take murukku maker/presser and use the star holed attachment/disc. Grease it with little oil and fill half with the above kneaded dough.
- Line a parchment paper or butter paper or wide slotted ladle or aluminum foil or plastic sheet or zip lock bag.
- Brush it with oil and by using the murukku maker/presser slowly start to press and rotate the maker to make the dough come out of the star holed disc on the parchment paper.
- Slowly start to rotate muruku maker/presser in circular directions, until you make a medium bangle sized circle. Gently but carefully flip this into the hot oil.
- When the muruku starts to change color, flip again using a slotted ladle and fry till light golden. Make sure to cook evenly. Drain on kitchen tissue and leave it to cool.
- Repeat the process until you complete the dough.
- Once cooled you can store in an air tight container and relax as you have made a snack that can be munched anytime and can be stored for a weeks.
- Use your choice of murukku attachment/disc for different shapes. As you can see in pictures, I used big holes one and star shaped discs for making the murukku
- Add 'love' to make murukku taste 'YUMMY'.
Check whether the oil is hot enough for frying murukku by dropping a small dough ball in the oil. When the dough ball raises to the top of the oil at once with the bubbles all around then the oil is completely ready for frying murukku.
Its fun to make these savories at home, but always be careful, as the oil is hot, keep the children away from the kitchen. Wear short sleeves and mostly cotton clothes while deep frying anything.
CLEANING MURUKKU MAKER | PRESSER:
After the use of murukku maker drop it in bowl filled with soap water for ½ hour. This will help in losing the dough from the maker easily and using an unused tooth brush you can easily clean the murukku maker. Wipe dry and store in a clean place or wrapped in a plastic cover.
Amount Per Serving: Calories: 117Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 5mgSodium: 52mgCarbohydrates: 19gFiber: 1gSugar: 0gProtein: 2g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.