Murukku (Crispy Savory Spirals)
A crunchy and savory snack made from rice flour and lentil flour, commonly enjoyed in Malaysia. This version replaces eggs with a chickpea flour slurry for binding.
Ingredients
- 1 cup Rice Flour
- 1/2 cup Urad Dal Flour (Black Lentil Flour)
- 2 tablespoons Chickpea Flour (Besan)
- 2 tablespoons Water
- 1/4 teaspoon Asafoetida (Hing)
- 1/2 teaspoon Cumin Seeds
- 1 teaspoon Sesame Seeds
- to taste as needed Salt
- for frying as needed Vegetable Oil
Instructions
- 1Whisk chickpea flour and water together to form a slurry. Let sit for 5 minutes.
- 2In a bowl, mix rice flour, urad dal flour, asafoetida, cumin seeds, sesame seeds, and salt.
- 3Add chickpea slurry to the dry ingredients and mix well. Add water to form a soft, pliable dough.
- 4Fill a murukku press with the dough.
- 5Heat vegetable oil in a deep pan or wok.
- 6Press the dough through the murukku press directly into the hot oil in a spiral shape.
- 7Fry until golden brown and crispy, flipping occasionally.
- 8Remove and drain on paper towels. Serve at room temperature.
Substitutions
Egg → Chickpea Flour Slurry
Provides binding for the dough.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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