Murukku using Readymade Flour
Authentic South Indian Food Creator · Home Chef
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Murukku is one of the most beloved South Indian snacks that graces every Tamil household during festivals, celebrations, and even regular tea time. The word 'murukku' literally means 'twisted' in Tamil, referring to its characteristic spiral shape that makes it not just delicious but visually appealing too. This crispy, savory snack has been passed down through generations, with each family having their own secret recipe and technique.
Traditionally, making murukku from scratch involves carefully measuring and mixing different flours, tempering spices, and achieving the perfect dough consistency - a process that can be quite time-consuming and requires practice. However, with the availability of readymade murukku flour, this beloved snack has become incredibly accessible to everyone, including beginners and those with busy schedules. The readymade flour already contains the perfect blend of rice flour, urad dal flour, and spices, taking the guesswork out of the process.
Whether you're preparing for Diwali, Krishna Jayanthi, or simply craving a crunchy snack with your evening chai, this instant murukku recipe is your perfect solution. The result is just as delicious as the traditional version - crispy, flavorful spirals that stay fresh for weeks when stored properly. Let's dive into this simplified recipe that doesn't compromise on taste while saving you precious time in the kitchen.
Looking for more snacks recipes? Browse all vegetarian recipes →
Ingredients(8 items)
Instructions
💡 Tap a step to mark it doneTake readymade murukku flour in a wide mixing bowl. Check if salt is already added to the flour, if not add salt according to your taste.
Add melted butter or ghee, cumin seeds, sesame seeds, and a pinch of asafoetida to the flour. Mix well until the butter is evenly incorporated.
Add water little by little and knead into a smooth, soft dough. The dough should be soft but not sticky, similar to chapati dough consistency.
Heat oil in a deep frying pan or kadai on medium heat. To test if oil is ready, drop a small piece of dough - it should rise immediately without browning too quickly.
Grease the murukku press with oil and fill it with a portion of dough. Use the murukku disc with your desired pattern.
Press the murukku directly into the hot oil in a circular spiral motion. You can make 2-3 murukku at a time depending on the size of your pan.
Fry on medium heat until the sizzling sound reduces and the murukku turns golden brown and crispy. Flip once to ensure even cooking.
Remove the murukku using a slotted spoon and drain excess oil on absorbent paper.
Let the murukku cool completely before storing in an airtight container. They will crisp up further as they cool.
Tips and Tricks
- The dough consistency is key - if too dry, murukku will break while pressing; if too wet, it will absorb more oil and won't be crispy
- Always fry murukku on medium heat for even cooking and perfect crispiness. High heat will brown the outside while leaving the inside undercooked
- Make sure the oil is at the right temperature before frying. Too hot will burn the murukku, too cold will make them oil-soaked
- Store murukku only after they have completely cooled down to room temperature to maintain crispiness
- Add a few curry leaves to the dough for extra flavor if desired
- If the dough becomes hard while making murukku, sprinkle a little water and knead again
⚠️ Nutrition values could not be verified for this recipe. Please check manually.
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