Rice Murukku Recipe

I’ve been experimenting with a unique Rice Flour Recipe that reinterprets tradition with a twist. Using fine rice flour, red chili powder, cumin seeds, and a sprinkle of asafoetida along with aromatic curry leaves, each bite offers intriguing layers of spice. This variation brings a modern touch to a classic favorite that piqued my curiosity.

I’ve been experimenting with different Rice Flour Recipes lately, and I think this Rice Murukku recipe is my new favorite. I love how simple it is yet brings out an explosion of flavors.

The recipe uses 2 cups of fine rice flour, 1/2 teaspoon salt, and 1 teaspoon red chili powder to give it that kick, along with 1/2 teaspoon cumin seeds for extra aroma. I mix them with 2 tablespoons oil and about 1 cup warm water – you might need to adjust the water bit depending on how your dough feels.

Sometimes, I toss in a pinch of asafoetida and a few curry leaves, which adds that extra layer of taste. This version skips the usual mix of rice and urad dal, offering an instant solution that works great for those nights when you crave something crunchy.

Follow along with the step by step photo and Murku Recipe Video for a fun twist on a classic Chakali recipe!

Why I Like this Recipe

I really like this recipe for several reasons:

1. I love how simple it is to make. Even though it sounds fancy, the instructions are pretty straightforward and that makes it really fun to try out in my kitchen.
2. I like the mix of spices. The red chili powder and cumin seeds give it a nice kick and the optional asafoetida and curry leaves just add that extra flavor that makes it special.
3. I appreciate that it uses only rice flour so its an easier version than the traditional one with urad dal. This means I can whip up a batch quickly when Im craving something crunchy and tasty.
4. I really enjoy the texture; once its deep fried its got that perfect light golden crispiness that is hard to beat.

Ingredients

• Rice flour is all about those carbohydrates for quick energy and a light, crisp texture in murukku.
• Red chili powder adds fiery heat, boosting both flavor and metabolism while keeping the dish exciting.
• Cumin seeds brings a warm, earthy taste that helps with digestion and makes every bite aromatic.
• Oil gives that perfect crunchy texture when deep fried without making the dish too heavy.
• Curry leaves are optional but they add a fresh, zesty aroma and a hint of vitamins.

Ingredient Quantities

• 2 cups fine rice flour
• 1/2 teaspoon salt
• 1 teaspoon red chili powder
• 1/2 teaspoon cumin seeds
• 2 tablespoons oil (plus extra for deep frying)
• About 1 cup warm water (adjust as needed)
• A pinch of asafoetida (optional)
• A few curry leaves, finely chopped (optional)

How to Make this

1. In a big bowl, mix the 2 cups of fine rice flour with 1/2 teaspoon salt, 1 teaspoon red chili powder, and 1/2 teaspoon cumin seeds; if you want, add a pinch of asafoetida and a few chopped curry leaves.

2. Stir in 2 tablespoons oil until its well combined with the dry ingredients.

3. Slowly pour in about 1 cup warm water while mixing, and adjust as needed to form a soft but not too sticky dough.

4. Knead the dough for a couple minutes until it’s smooth and pliable.

5. Let the dough rest for 15-20 minutes so that it’s easier to shape later on.

6. Heat up plenty of extra oil in a deep frying pan over medium heat.

7. Fill your murukku press or chakli maker with the dough; if you dont have one, you can use a piping bag with a star tip.

8. Pipe the dough slowly into the hot oil forming either spirals or coils, whichever you prefer.

9. Fry the murukku until they turn a light golden color and become crispy, turning them sometimes for even cooking.

10. Use a slotted spoon to remove them from the oil and drain on paper towels before enjoying.

Equipment Needed

1. A large mixing bowl to combine the dry ingredients
2. Measuring cups and measuring spoons to get the right amounts of flour, salt, and spices
3. A spoon or spatula for stirring in the oil and mixing the dough
4. A clean, flat surface to knead the dough
5. A timer or clock to keep track of the dough resting time
6. A deep frying pan along with a stove to heat the oil
7. A murukku press or chakli maker, or a piping bag with a star tip if you dont have the former
8. A slotted spoon to lift the murukku out after frying
9. Paper towels to drain the excess oil

FAQ

Rice Murukku Recipe Substitutions and Variations

• Rice Flour: If you dont have fine rice flour, you can try using an equal measure of white cornflour or a mix of regular rice flour and cornstarch to get a similar texture.
• Red Chili Powder: In case you want less heat or can’t find red chili powder, you can use paprika but know that it gives a milder flavor.
• Cumin Seeds: You can swap cumin seeds with a pinch of caraway seeds to add a different, yet interesting flavor twist.
• Oil: If you are short on oil or want a different flavor profile, try using melted ghee in the dough and a light vegetable oil for deep frying.
• Curry Leaves: Should you not have curry leaves, a few dried fenugreek leaves can be used in its place, though they bring a slightly unique taste.

Pro Tips

1. Make sure the dough is the right consistency by addin a little more water or flour if needed while you’re kneadin it, cause a too dry or sticky dough can mess up your shapes.
2. Let the dough rest for about 15-20 minutes like it says, it’s super important cuz it makes the dough easier to work with and helps your murukku turn out less tough.
3. When fryin, don’t overfill the pan with too many spirals at once because that lowers the oil temperature and they can turn greasy instead of gettin crispy.
4. Always check that the oil is hot enough before you start frying, cuz if it’s not, the murukku will soak up too much oil and not have that nice light golden crisp you want.