How to make Murukku recipe with Urad dal flour | Video

Why I love this recipe

• easy to make
• needs just a handful of ingredients
• crispy, crunchy and oh so addictive
• much healthier than store bought snacks
• can be made ahead of time

Ingredients

2 main ingredients needed for this recipe are Urad dal flour and rice flour. Both of these are easily available in Indian grocery stores. I have included on how to make urad flour at home in Tips section.

Melted butter or hot oil gives the murukku the best crunchy, crisp texture. You also need oil for deep frying.

Below ingredients add flavor to the dish:

• red chili powder
• sesame seeds
• ground cumin
• salt

You also need a murukku mold to make this recipe. This is a contraption that is very similar to a cookie press. You can probably use a cookie press instead - I have not done it though.

Instructions

Make the murukku dough - In a medium size mixing bowl, combine urad flour, rice flour, sesame seeds, red chili powder, ground cumin and salt. Whisk well.

Add the melted ghee and just enough water to make a pliable dough. It should not be too dry or too wet.

Heat enough oil in a heavy bottom pan for deep frying on medium~medium-high heat. Lightly spray and get the murukku mold ready.

When the oil is hot enough, take some dough and place in the mold. Press it directly into the hot oil while swirling around to create a round shape. Check out the video for details.

Fry for 2~3 minutes until the murukku is golden brown on one side. Gently flip and fry for another 2~3 minutes on the second side.

Remove with a slotted spoon onto a paper towel lined plate. Repeat with the remaining dough. Completely cool the murukku and store in an airtight container for up to 10 days.

Expert Tips

• To make urad dal flour at home, dry roast urad dal (minapappu) on medium heat until aromatic and is lightly golden. This will take about 8~10 minutes. Cool completely. Grind in a spice grinder or a high power blender or food processor until very fine. This can be stored in an airtight container for up to 3 months.
• To test the oil, drop a small piece of the dough and if it sizzles and rises up to the surface, then you are good to go.
• Here are few tips to make sure that your murukku are perfectly crisp:
  • make sure that the dough is not too dry or not too wet.
  • oil should be on medium heat through out.
• Store these urad dal murukku in an airtight container for up to 10 days. But make sure that the lid fits tightly, otherwise they might turn a little chewy.

More recipes to make with Urad dal

Here are a few more recipes to try using urad dal and its flour:

• Sunnundalu
• Instant Vada using udad flour
• Idli using idli rava
• Dhuska with Ghugni
• Paneer filled dosa

Few more festive perfect recipes to try

• Saakannam
• Dalia murukku
• Lime cookies
• Nutella Baklava
• Curry flavored Nuts
• Malai Sandesh
• Chimmiri Undalu

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Murukku with Urad flour

This urad flour murukku recipe is easy to make, perfectly crunchy and very addictive. They make perfect tea time snack and are great as festival goodies.

Author: Pavani

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Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Total Time: 55 minutes mins

Course: Snack

Cuisine: south indian

Servings: 12 Servings

Ingredients

1x2x3x

• ½ cup Urad flour
• 2 cups Rice flour
• 1 teaspoon Sesame seeds
• 1 teaspoon Red Chili powder (adjust as per taste)
• 1 teaspoon Ground Cumin
• 2 tablespoons Melted Ghee or Butter or Hot oil
• To taste Salt

Instructions

• In a medium size mixing bowl, combine urad flour, rice flour, sesame seeds, red chili powder, ground cumin and salt. Whisk well.
• Add the melted ghee and just enough water to make a pliable dough. It should not be too dry or too wet.
• Heat enough oil in a heavy bottom pan for deep frying on medium~medium-high heat. Lightly spray and get the murukku mold ready.
• When the oil is hot enough, take some dough and place in the mold. Press it directly into the hot oil while swirling around to create a round shape. Check out the video for details.
• Fry for 2~3 minutes until the murukku is golden brown on one side. Gently flip and fry for another 2~3 minutes on the second side.
• Remove with a slotted spoon onto a paper towel lined plate. Repeat with the remaining dough. Completely cool the murukku and store in an airtight container for up to 10 days.

Video

Notes

• To make urad dal flour at home, dry roast urad dal (minapappu) on medium heat until aromatic and is lightly golden. This will take about 8~10 minutes. Cool completely. Grind in a spice grinder or a high power blender or food processor until very fine. This can be stored in an airtight container for up to 3 months.
• To test the oil, drop a small piece of the dough and if it sizzles and rises up to the surface, then you are good to go.
• Here are few tips to make sure that your murukku are perfectly crisp:
  • make sure that the dough is not too dry or not too wet.
  • oil should be on medium heat through out.
• Store these urad dal murukku in an airtight container for up to 10 days. But make sure that the lid fits tightly, otherwise they might turn a little chewy.

Nutrition

Calories: 148kcal

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