Allergens in Murukku: milk, sesame.
Ingredients
Quantities for 20.
- 300g Rice Flour
- 80g, dry roasted and ground fine Urad Dalthe roasted dal is what makes it crisp rather than hard
- 2 tbsp Sesame
- 1 tsp Cumin Seeds
- 1/2 tsp Asafoetida
- 40g, softened Butteror ghee; the fat is what stops it being a jaw-breaker
- as needed Water
- 500ml for deep frying Neutral Oil
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- The dough should be soft enough to press and stiff enough to hold a spiral. Too soft and it breaks in the oil.
- Fry on steady medium. High heat browns the outside while the inside stays raw and chewy.
Method
- Dry roast the urad dal until it smells nutty and turns pale gold, cool, and grind to a fine flour.
- Mix both flours with the sesame, cumin, asafoetida, salt and softened butter, rubbing until it resembles crumbs.
- Add water a little at a time to a smooth, soft dough. Do not let it get sticky.
- Press spirals directly onto a greased sheet using a murukku press with the star plate.
- Slide them into medium-hot oil and fry until the bubbling stops and they turn pale gold, about 5 minutes.When the hissing stops, the water has gone and they are done. Colour alone will mislead you.
- Drain on paper and cool completely before storing.Completely. Stored warm they go soft overnight.
Storage
Keeps 3 weeks in an airtight tin at room temperature. Low moisture is what makes it keep, so seal the tin properly and never refrigerate.
Nutrition Good estimate
One serving of Murukku (26 g) is about 120 calories, or 467 calories per 100 g.
Low protein: 2 g a serving, 7% of the calories
| Per serving26 g | Per 100 g | |
|---|---|---|
| Calories | 120 kcal | 467 kcal |
| Protein | 2.0 g | 8 g |
| Carbohydrate | 14.9 g | 58 g |
| of which sugars | 0.1 g | 0 g |
| Fibre | 1.1 g | 4 g |
| Fat | 5.8 g | 23 g |
| of which saturated | 1.5 g | 6 g |
| of which unsaturated | 4.0 g | 16 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida, urad dal. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Tamil Nadu recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.