Murukku, also known as Chakli in some regions, is a popular South Indian crispy snack made from rice flour and urad dal flour. Its name “Murukku” literally means “twisted” in Tamil, referring to its spiral shape. This savory treat is crunchy, flavorful, and often prepared during festivals like Diwali, Krishna Jayanthi, or Pongal.
If you’ve ever wanted to recreate that perfect crunchy, golden-brown Murukku at home — this easy recipe will guide you step-by-step!
Ingredients for Murukku
Dry Ingredients:
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2 cups rice flour
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½ cup roasted urad dal flour
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1 tablespoon sesame seeds (white or black)
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1 teaspoon cumin seeds (optional)
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½ teaspoon asafoetida (hing)
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Salt to taste
Wet Ingredients:
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1 tablespoon butter (softened) or 2 tablespoons hot oil
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Water (as required to form the dough)
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Oil for deep frying
Step-by-Step Method
Step 1: Prepare the Urad Dal Flour
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Dry roast urad dal in a pan on low flame until golden and aromatic.
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Cool completely and grind to a fine powder.
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Sieve the powder to remove coarse particles.
(You can skip this step if you have ready-made urad dal flour.)
Step 2: Make the Dough
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In a large mixing bowl, combine rice flour, urad dal flour, sesame seeds, cumin seeds, salt, and asafoetida.
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Add softened butter or hot oil to the mixture. Mix it with your fingertips until it resembles coarse crumbs.
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Gradually add water, a little at a time, and knead into a smooth but firm dough.
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The dough should not be sticky — it should hold shape when pressed.
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Step 3: Shape the Murukku
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Grease the Murukku press (chakli maker) with a little oil.
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Fit it with the star-shaped disc.
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Fill a portion of dough into the press and squeeze it out into spirals on a greased plastic sheet or directly into the hot oil (for experts).
Tip: Beginners can make spirals on parchment paper first, then gently transfer them into oil.
Step 4: Deep Fry the Murukku
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Heat oil in a deep frying pan on medium flame.
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Drop a small piece of dough to test — it should rise immediately without burning.
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Gently slide the shaped Murukku into the hot oil.
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Fry until they turn golden and crisp, flipping once midway.
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Remove using a slotted spoon and drain on paper towels.
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Repeat with remaining dough.
Step 5: Cool and Store
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Allow the Murukku to cool completely before storing in an airtight container.
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They stay fresh and crispy for up to 2-3 weeks at room temperature.
Pro Tips for Perfect Murukku
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Don’t overcrowd the frying pan; fry in small batches.
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Use medium heat — low heat makes them absorb oil, and high heat can burn them.
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Adding a pinch of ajwain (carom seeds) can enhance the flavor and aid digestion.
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For extra crispiness, make sure both flours are well-roasted and dry.
Variations You Can Try
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Butter Murukku: Add extra butter for a melt-in-the-mouth texture.
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Spicy Murukku: Mix in red chili powder or crushed pepper for a fiery flavor.
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Multigrain Murukku: Combine rice, besan (gram flour), and wheat flour for a nutritious twist.
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Garlic Murukku: Blend in garlic paste for a unique savory taste.
Serving Suggestions
Murukku is a perfect tea-time snack, festival treat, or even an on-the-go munchie. Serve it with filter coffee, masala chai, or coconut chutney for a traditional South Indian pairing.
Whether you’re preparing for Diwali or simply craving something crunchy and homemade, this classic Murukku recipe brings the authentic taste of South India straight to your kitchen.
Making Murukku at home is easier than it looks! With a handful of ingredients and a little patience, you can enjoy this crispy, golden delight anytime. Each bite is a reminder of festive warmth, family gatherings, and timeless flavors that never go out of style.
