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Murukku

A crisp, spiralled rice-and-urad-dal snack from South India, seasoned with sesame, cumin and asafoetida and deep-fried until it shatters at a bite. Made at home for Diwali and Krishna Jayanthi, and eaten with coffee any afternoon of the year.

SnacksMainsVegetarian8g+ fibre
45 min20 prep · 25 cookMedium1281 kcalper serving
Murukku

Instructions

  1. Set a small dry frying pan over low heat and toast 40 g urad dal flour for 2-3 minutes, stirring constantly, until it smells nutty but has taken no colour at all. Tip it onto a plate and let it cool completely, warm flour will cook the butter into the dough.
  2. Sift the cooled urad flour together with 150 g rice flour into a wide bowl to break every lump. Stir through 1 tsp sesame seeds, 0.5 tsp cumin seeds, 1 pinch asafoetida and 0.5 tsp salt.
  3. Add 1 tbsp softened butter and rub it through the flour with your fingertips for a minute until the mix feels like damp breadcrumbs and holds briefly when squeezed. This is what makes the murukku crisp rather than hard.

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Per serving

1281kcal
24gprotein
137gcarbs
72gfat
8gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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