Deep Fried Urad and Rice Flour Dough Balls (Murukku)

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Introduction

Murukku is a savory deep-fried snack made from a simple urad dal and rice flour dough, flavored with sesame seeds, cumin, and chile. The dough is pressed through a traditional mould directly into hot oil, creating crispy, interlocking coils that stay crunchy for days. This recipe takes about 45 minutes total and yields a batch of snacks you can store and eat throughout the week.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 24–30 pieces

Ingredients

• 2 cups rice flour
• ½ cup urad dal
• 2 tsp jeera
• 4 tsp sesame seeds
• 1 tsp red chile powder
• Salt to taste
• 3 tbsp oil (hot)
• Oil for deep frying

Instructions

1. Dry roast the urad dal. Grind it into a fine powder, and keep it aside.
2. In a wide bowl combine the rice flour, urad dal powder, chili powder, salt, sesame seeds, and jeera. Mix it well, then mix in the oil.
3. Mix in enough water to make a dough of roti consistency.
4. In a deep frying pan heat enough oil for deep frying.
5. Once the oil is hot enough for frying, press dough into a murukku mould. Fry the murukku in batches until they are light golden brown in color.
6. Drain the finished fritters on a paper towel.

Variations

Spicier murukku: increase red chile powder to 1.5 tsp for a sharper heat that lingers on the palate without overpowering the nutty urad flavor.

Curry leaf version: add 2 tbsp finely chopped fresh curry leaves to the dry mixture for a slightly bitter, aromatic edge that pairs well with the sesame.

Black sesame swap: replace white sesame seeds with black sesame seeds for a deeper, earthier flavor and visual contrast.

Garlic-infused: add 1 tsp garlic powder to the dry mixture for a savory depth that complements the cumin and chile.

Thinner coils: use less water in step 3 to make a stiffer dough, which will produce tighter, crispier murukku with less chewy center.

Tips for Success

Grind the urad dal finely: a coarse powder will make the murukku grainy and crumbly. Grind for 1–2 minutes until it resembles fine semolina.

Get the oil temperature right: if the oil is too cool, the murukku will absorb oil and taste greasy. Test by dropping a small piece of dough in; it should sizzle immediately and float within 2–3 seconds.

Don’t skip the hot oil in the dough: this oil helps make the murukku crispy and prevents them from sticking during frying. Make sure it’s genuinely hot before mixing it in.

Fry in small batches: overcrowding the pan drops the oil temperature, leading to soggy murukku. Fry 3–4 pieces at a time.

Watch for color, not time: murukku go from pale to golden quickly. Pull them out the moment they turn light golden brown; they’ll crisp up further as they cool.

Storage and Reheating

FAQ

What if my dough is too sticky to press into the mould?

Add water very gradually in step 3—a tablespoon at a time—until you reach roti consistency. If you overshoot, dust the dough with a little rice flour and knead it in.

Can I make the dough ahead of time?

Yes. Prepare the dough through step 3, cover it, and refrigerate for up to 8 hours. Bring it to room temperature for 10 minutes before frying so it’s easier to press through the mould.

Why are my murukku breaking apart in the oil?

The dough is likely too wet or not mixed thoroughly enough. The oil in step 2 is essential for binding—make sure you’re using 3 tbsp and mixing it evenly throughout.

Can I use a different type of dal?

Urad dal is traditional and gives murukku their characteristic nutty flavor and light texture. Substituting with other dals will change both the taste and how the dough behaves during frying.