Rice Murukku (Murukulu, Jantikalu)
This is the basic murukku recipe. It is crispy, deep fried, spiral shaped South Indian snack that served as a snack with a cup of tea or coffee.
This rice murukku is usually made during festivals liked Diwali and Krishna Janmashtmi (Gokulashtami).
What is Murukku?
The basic murukku is made with rice flour and urad dal flour hence known as rice murukku. There are many different varieties of murukku are made like butter murukku, garlic murukku, cashew murukku etc.
It is also known as murukulu or jantikalu.
There is another similar recipe called chakli (Maharashtrian / Gujarati recipe). The shaping and frying process is same. But the ingredients used are totally different and so it gives totally different taste, flavor.
If you don’t want to spend time in shaping, then just drop it directly into hot oil like sev recipe. Once fried, break them into pieces.
Step By Step Photo Instructions:
1) Take rice flour, urad dal flour, salt, hing, cumin seeds and sesame seeds in a bowl.
2) Mix well.
3) Now add oil.
4) Mix thoroughly using your fingertips. The mixture should look like tiny breadcrumbs.
5) Now add little water at a time and keep kneading into a dough.
6) It should be soft and non-sticky.
7) Now grease the murukku disc and press both using oil.
8) Fill the container using dough and close it tightly.
9) Now on a wooden board or parchment paper, start shaping them. Use one hand on handle and second hand as a guide to make swirls.
10) Once you get 3 or 4 swirls, turn the handle counterclockwise, so the dough will stop coming out. Break it using finger and thumb, pinch the end to seal it.
11) Once you have of them shaped, heat the oil in a pan on medium heat. Once hot slide few into hot oil and fry till they are crispy and very light golden in color.
12) Once ready, remove it to a paper towel lined plate and repeat the same for rest.
Let it cool down completely, after that it can be stored in airtight container. It stays good for 3-4 weeks in airtight container.
Serving suggestion: Enjoy it as a snack or breakfast with a cup of tea or coffee. Or enjoy it as such.
Troubleshooting:
- If it is hard to shape, meaning the dough is too soft and has too much moisture. In this case add more rice flour and knead into a soft, non-sticky dough.
- If it breaks and does not hold its shape while frying or if you need to make too much pressure for the dough to come out, meaning the dough is too tight and has less moisture. Add couple of tablespoons of water to the dough and knead.
- If fried murukku is too tough, meaning you have reduced the oil quantity in the dough. Never do that, your need good amount of oil in the dough to make it flaky yet crispy
- Don’t have urad dal flour at home? No worries make it at home. Dry roast the split, skinless urad dal on medium-low heat with stirring constantly till they becomes aromatic and light golden in color. Once cools completely, ground into fine powder.
Check out other Diwali snacks
Aloo bhujia // Chivda recipe // Methi mathri // Namak pare
Rice Murukku (Murukulu, Jantikalu)
Equipment
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 1 cup Rice flour
- ⅓ cup Urad dal flour
- Salt, to taste
- ½ teaspoon Hing (Asafoetida)
- 1 ½ teaspoons Cumin seeds
- 2 teaspoons Sesame seeds
- 2 tablespoons Oil, + more for deep frying
- ½ cup Water
Instructions
- Take all the ingredients except oil and water in a bowl and mix.
- Now add oil and mix with your fingertips, so oil is incorporated well.
- Next add little water at a time and keep kneading the dough till it comes together and becomes soft, non-sticky dough.
- Now grease the murukku press machine and dish with oil and feel it with prepared dough.
- Now on a chopping board or parchment paper, start shaping the murukku by making the swirls and pinch the end to seal.
- Heat the oil in a pan on medium heat. Once hot slice few shaped ones carefully in and fry till they are slightly browned and crispy. Do turn them for even browning.
- Once ready, remove it using slotted spoon and place on paper towel lined plate.
- Let it cool down completely before storing or serving.
Notes
- If it is hard to shape, meaning the dough is too soft and has too much moisture. In this case add more rice flour and knead into a soft, non-sticky dough.
- If it breaks and does not hold its shape while frying or if you need to make too much pressure for the dough to come out, meaning the dough is too tight and has less moisture. Add couple of tablespoons of water to the dough and knead.
- If fried murukku is too tough, meaning you have reduced the oil quantity in the dough. Never do that, your need good amount of oil in the dough to make it flaky yet crispy
- Don’t have urad dal flour at home? No worries make it at home. Dry roast the split, skinless urad dal on medium-low heat with stirring constantly till they becomes aromatic and light golden in color. Once cools completely, ground into fine powder.
