Murukku

Method

1. 1

   About Murukku: Murukku is a crunchy South Indian spiral snack made from rice flour and urad dal flour. The name means twisted in Tamil. It is the quintessential Diwali and festival snack made in every South Indian household. Once you master the technique you will make it every festival season.

2. 2

   Prepare the urad dal flour: Wash and dry roast quarter cup urad dal in a pan on low heat for 5-6 minutes until very lightly golden. Cool completely and grind to a fine powder in a blender. Sieve through a fine strainer. Alternatively use ready-made urad dal flour.

3. 3

   Make the dough: Take 2 cups rice flour (fine variety), the urad dal flour, 1 tsp sesame seeds, 1 tsp cumin seeds, half tsp asafoetida, 2 tbsp soft butter or hot oil and salt to taste. Mix the dry ingredients. Add the butter or oil and rub into the flour until it resembles breadcrumbs. Add water gradually and knead into a smooth, soft, pliable dough — slightly softer than chapati dough. The dough should not be sticky.

4. 4

   Test the dough: Take a small piece and press through a murukku press or chakli maker with the star-shaped disc. It should come out smoothly without cracking. If it cracks add a few drops more water. If it sticks or oozes add a little flour.

5. 5

   Heat the oil: Pour oil into a deep pan to at least 10cm depth. Heat on medium heat. The oil should be moderately hot — not as hot as for puri. Test by dropping a tiny piece of dough — it should rise slowly to the surface in about 4-5 seconds.

6. 6

   Pipe the murukku: Fill the murukku press with dough. Press directly onto a lightly greased flat surface or the back of a greased flat ladle, making circular or spiral shapes. A small circle of 7-8cm diameter works well for beginners.

7. 7

   Slide into oil: Carefully slide the murukku off the surface or ladle into the hot oil. Alternatively pipe directly into the oil if comfortable — pipe in a circular motion creating the spiral shape.

8. 8

   Fry until crispy: Fry 4-6 murukku at a time on medium heat for 3-4 minutes, turning once, until light golden and the sizzling sound quietens down — this quietening means moisture has evaporated and they are crispy.

9. 9

   Drain and cool: Remove with a slotted spoon and drain on paper towels. Cool completely before storing — they crisp up further as they cool. Do not put in an airtight container while still warm or they will become soft.

10. 10

    Store: Once completely cool store in an airtight tin. Murukku keeps well for 2-3 weeks. They make an excellent gift during festivals.