Rice Murukku Recipe

I recently tried a Rice Flour Recipe that surprises with its vibrant mix of flavor. Using fine rice flour, red chili powder, roasted cumin, and a pinch of asafoetida, the dish promises a unique twist. I enjoy how the turmeric and oil create an appealing color and distinct texture.

I’ve always been on the lookout for new twists on classic snacks and this Rice Murukku recipe is something that instantly grabbed my attention. I was really excited when i discovered this instant version that uses 2 cups fine rice flour instead of the traditional combination of rice and urad dal.

It’s a great quick fix for those days when you need a tasty treat without too much fuss. I mix in 1/2 teaspoon salt, 1 teaspoon red chilli powder and 1/2 teaspoon roasted cumin powder, along with a pinch of asafoetida to deepen the flavor.

I also add 1/4 teaspoon turmeric powder for a hint of color and 2 tablespoons oil to bring it all together. Slowly adding about 1 to 1 1/4 cups boiling water helps me form a soft dough.

Following the step by step photos and video really helped me nail this unique chakli recipe. Enjoy exploring this fun twist on a classic rice flour recipe!

Why I Like this Recipe

I like this recipe because it’s super simple to make and doesn’t involve too many complicated steps. I love how the dough comes together quickly when I mix in boiling water – its kind of magical when the mix transforms into a soft, workable dough. I enjoy the crispy texture that comes after frying and the flavors from the red chilli and cumin really bring out a spicy kick that suits my taste. Lastly, I appreciate that it’s an instant version of a traditional recipe, so I can whip it up anytime I crave a crunchy, flavorful snack.

Ingredients

• Rice flour provides carbs for energy and makes the dough soft and light.
• Salt enhances flavors and makes the recipe taste more balanced overall.
• Red chilli powder gives a nice spicy kick and a pop of color.
• Roasted cumin powder adds a subtle earthy warmth and helps with digestion.
• Asafoetida, though strong, is key for that unique aroma and aids digestion.
• Turmeric powder brightens the murukku with its color and offers antioxidants.
• Oil helps crisp up the murukku when deep fried giving it a lovely crunch.
• Boiling water binds the ingredients making a smooth, pliable dough.

Ingredient Quantities

• 2 cups fine rice flour
• 1/2 teaspoon salt (or to taste)
• 1 teaspoon red chilli powder
• 1/2 teaspoon roasted cumin powder
• A pinch of asafoetida
• 1/4 teaspoon turmeric powder (optional, for color)
• 2 tablespoons oil (plus extra for deep frying)
• About 1 to 1 1/4 cups boiling water (adjust as needed for a soft dough)

How to Make this

1. In a large bowl, mix together the rice flour, salt, red chilli powder, roasted cumin powder, a pinch of asafoetida, and turmeric powder if you want a bit more color.

2. Add the two tablespoons of oil into the dry ingredients and stir it well so that the oil is evenly distributed.

3. Slowly pour the boiling water (start with 1 cup, then add gradually up to 1 1/4 cups) into the bowl while mixing the flour so it forms a soft dough.

4. Once the mixture comes together, knead it lightly until the dough is smooth and just a little sticky.

5. Cover the dough with a cloth for about 10 minutes to let it rest while you heat the oil.

6. Fill a murukku press (or a piping bag fitted with a star tip) with the dough.

7. Heat enough oil in a deep frying pan on medium heat until it shimmers; test the temperature by dropping a tiny bit of dough to see if it sizzles immediately.

8. Carefully pipe or squeeze the dough into the hot oil in spiral or circular shapes.

9. Fry the murukku until they turn light golden and crisp, turning them once so they cook evenly.

10. Remove the fried murukku from the oil and drain them on a paper towel, then let them cool down a bit before serving.

Equipment Needed

1. Large bowl for mixing the dry ingredients
2. Measuring spoons for salt, red chilli powder, roasted cumin powder, asafoetida and turmeric powder
3. Tablespoon or small spatula for stirring in the oil
4. Kettle or pot to boil water
5. A clean cloth to cover the dough while it rests
6. Murukku press or piping bag fitted with a star tip
7. Deep frying pan for frying the murukku
8. Slotted spoon or tongs to turn and remove the fried pieces
9. Paper towels for draining the excess oil

FAQ

Rice Murukku Recipe Substitutions and Variations

• If you dont have fine rice flour you can try mixing regular rice flour with a bit of tapioca flour to help bind the dough
• If you’re short on salt, use sea salt or Himalayan salt as a nearly equal substitute
• If red chilli powder isn’t available, you can swap it out with cayenne pepper or paprika for a different but still tasty heat
• If you dont have roasted cumin powder, regular cumin powder works fine – you might just need a little extra for the flavour to come through
• If you’re missing asafoetida, a pinch of garlic or onion powder can kinda mimic its flavor

Pro Tips

1) When you’re adding the boiling water, do it real slow and check the dough consistency cuz sometimes the flour behaves different and you might end up with a dough thats either too sticky or too hard.

2) Let the dough rest for like 10 minutes after you mix it. Trust me, this little break makes the texture a lot nicer and easier to pipe out when you’re frying em.

3) Before you start deep frying, test the oil by dropping a tiny bit of dough in – if it sizzles fast, then the oil’s ready. If not, give it a little more time to heat up.

4) When piping the dough into the oil, try using a piping bag with a star tip, this trick helps to get neat shapes and ensures even cooking, though it might be a bit messy at first, so dont worry about it if its not perfect.