Murukku is a famous traditional snack made in India and Sri Lanka for special occasions as well as just for evening tea. At my home when I was a kid, Murukku is always made for the Tamil New Year along with other sweets and snacks. There are many variety of Murukkus. Here I made the Murukku called “Mullu Murukku” – meaning the Murukku is not smooth, have a serrated texture. When making the murukku dough, the less coconut milk added crispier and less oily the murukku will be. But if the dough is too dry, it will be difficult to squeeze from the mold.
- ¼ cup urad dhal flour roasted
- ¾ cup rice flour roasted
- 1 cup coconut milk
- ½ teaspoon coarsely ground black pepper
- 1 tablespoon sesame seed
- Salt to taste
- Oil for deep frying
- Bring coconut milk to a rolling boil.
- Add the roasted flours, sesame seed, black pepper, and salt and mix well. Add little coconut milk at a time and with a back of the spoon mix well to form a soft dough.
- Meanwhile add cooing oil to a wok and heat until hot. To test whether the oil is heated enough, just pinch a very small piece of the dough and add to the oil. If it start sizzling then the oil is hot enough.
- Make them into small oval shaped balls and insert into the murukku ural and squeeze into the hot oil.
- Fry until golden brown. Drain on paper towel
- For this murukku recipe, urad dhal flour and rice flour should be roasted. If you cannot get roasted ones, you can simply add the flour individually to a wok and roast on low flame for about 5 minutes. Make sure to stand in front of the wok and stir continuously. Otherwise the flours will become burnt very quickly.
- You can use freshly squeezed coconut milk or canned coconut milk. If using canned coconut milk, depending on the thickness of the milk, dilute it with water prior to boiling.
- When making the dough, make sure not to add too much coconut milk. If possible you can even reduce the amount to less than 1 cup. The less you use, the murukku will be crispy and not so oily. If you use too much coconut milk, the murukku will become quite oily and will give a not so tasty feeling in your tongue – meaning you can feel the oil taste.
- It is better to eat the murukku the next day. The more you keep them on a paper towel, it will drain and the muruku will become dry and crispy. But if you live in a tropical country, it is a good idea to transfer the muruku into an air tight container layered with peper towel.