Crispy Rice Flour Murukku is a beloved South Indian snack, perfect for festivals like Diwali or any joyous celebration, and just as delightful as a crunchy, savory treat with your afternoon tea. The magic lies in its simple ingredients—fine rice flour and roasted gram dal powder—blended with a hint of chili for gentle heat and sesame seeds for nutty depth. Unlike the traditional method that uses urad dal, this recipe is an instant classic that produces delightfully light, crunchy spirals that stay pale yet are perfectly cooked through.
This version can be effortlessly put together and is ideal for feeding a crowd, making it an excellent choice for gatherings or as a make-ahead snack for weeks of flavorful munching. The subtle color and crisp texture are a hit with kids, while the warm aroma and satisfying crunch capture the very essence of homemade Indian snacks. Whether you’re new to murukku or looking for a reliable, fuss-free variation, this recipe brings festive joy and everyday pleasure in every bite.
Crispy Rice Flour Murukku Recipe
Print RecipeIngredients
- 2½ cup fine rice flour
- 2 tbsp softened butter
- Pinch of hing (asafoetida)
- 1 tsp sesame seeds
- ¼ tsp Kashmiri red chilli powder
- ½ tsp salt
- ½ cup roasted gram dal (putani/pottukadalai), powdered
- Water, as needed for dough
- Oil, for deep frying
Instructions
In a large mixing bowl, combine rice flour, softened butter, hing, sesame seeds, red chilli powder, and salt.
Add the powdered roasted gram dal to the mixture and combine until you achieve a crumbly texture.
Gradually add water and knead into a soft, pliable dough.
Using a murukku press, shape spirals onto damp cloth or butter paper, sealing the ends carefully.
Heat oil in a deep pan. Gently slide the shaped murukku into the hot oil.
Fry on medium heat, turning as needed, until they are crisp and cooked but still pale in color.
Remove from oil and drain on paper towels to absorb excess oil.
Once cooled, store in an airtight container and enjoy with tea or coffee.
Notes
Tips:
Use only fine rice flour, as coarse flour absorbs more oil and alters texture., Avoid over-frying; murukku should stay white as urad dal isn’t used in this version., Store in a dry, airtight container to maintain freshness for up to a month., For added flavor or texture, you can mix in a little besan or plain flour, but this will modify the crispness., Always seal the ends when shaping to prevent the spirals from unfolding in oil.