Murukku (Spiral Crisps)

Ingredients

• 1 cup Rice Flour
• 1/4 cup Urad Dal Flour
• 1 tsp Cumin Seeds
• 1/4 tsp Asafoetida
• 1/2 tsp Salt
• 1 tbsp Hot Oil
• 1/2 cup Water
• 2 cups Vegetable Oil

Instructions

1. 1Combine the 1 cup of rice flour, 1/4 cup of urad dal flour, 1 teaspoon of cumin seeds, 1/4 teaspoon of asafoetida, and 1/2 teaspoon of salt in a large mixing bowl. Stir these ingredients together with a spoon until they are evenly mixed.
2. 2Carefully pour the 1 tablespoon of hot oil into the dry ingredients in the bowl. Use a spoon to mix the hot oil into the flour mixture until it is fully combined and has a crumbly texture.
3. 3Gradually add the 1/2 cup of water to the mixture, a little at a time, while mixing and kneading with your hands. Continue to knead the dough for about 5-7 minutes until it forms a soft, smooth ball that is not sticky to the touch.
4. 4Fill your murukku maker with a portion of the prepared dough, packing it firmly but without over-compressing it.
5. 5Pour the 2 cups of vegetable oil into a large, heavy-bottomed pot or deep pan. Heat the oil over medium heat until it reaches 350°F (175°C); you can test if it's ready by dropping a tiny piece of dough into the oil, which should sizzle immediately.
6. 6Carefully hold the filled murukku maker over the hot oil and press the handle to release the dough, forming spiral shapes directly into the hot oil. Fry only a few murukku at a time to avoid overcrowding the pan.
7. 7Fry the murukku for 3-5 minutes, turning them gently with a slotted spoon, until they turn a golden brown color and feel crisp when lightly tapped. You will also hear a gentle crackling sound as they cook.
8. 8Use the slotted spoon to carefully remove the fried murukku from the hot oil and place them on a plate lined with paper towels to drain any excess oil. Allow the murukku to cool completely on the paper towels for at least 15-20 minutes to ensure maximum crispness before serving or storing.

Related Guides