Servings – 10–12 pieces
Portion size – 2–3 murukkus
Preparation time – 15 minutes
Cooking time – 20 minutes

Ingredients

• 2 cups rice flour

• ½ cup urad dal flour

• 1 tbsp butter or 1 tbsp hot oil

• 1 tsp cumin seeds or sesame seeds

• 1 tsp salt (or to taste)

• ½ tsp asafoetida (hing)

• Water as needed (approx. ¾ cup)

• Oil for deep frying

Equipment Needed

• Mixing bowl

• Murukku press (with star or round plate)

• Deep frying pan

• Slotted spoon

• Parchment squares or ladle for shaping

Instructions

1. In a mixing bowl, combine rice flour, urad dal flour, salt, cumin or sesame seeds, and asafoetida.

2. Add butter or hot oil and mix until the flour turns crumbly.

3. Gradually add water and knead into a soft, smooth dough.

4. Grease the murukku press and insert your desired plate.

5. Fill the press with dough and shape spirals on parchment paper or a ladle.

6. Heat oil on medium flame; drop a small dough piece to test — it should rise quickly.

7. Gently slide in the murukkus and fry until golden brown, turning occasionally.

8. Remove and drain on paper towels.

9. Cool completely before storing in an airtight jar.

Tips

• Fry on medium heat for even crispness.

• If dough feels too stiff, add a splash of water; if too soft, mix in a little rice flour.

• Butter gives a melt-in-mouth texture, while hot oil adds extra crunch.

• Add chili powder or crushed pepper for a spicy version.

• Store in an airtight jar once completely cool to maintain freshness.