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Murukku: photo of the dish
Illustrative photo: Thamizhpparithi Maari — CC BY-SA 3.0, Wikimedia Commons
Appetizers & nibbles

Murukku

A crunchy savoury spiral snack, braided from a dough of rice flour and urad lentil flour, flavoured with cumin and sesame. A traditional snack from Tamil Nadu, it keeps for several weeks in an airtight tin.

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Ingredients

Ingredients

Pâte

Parfum

Instructions

  1. Mix the two flours with the salt, cumin seeds, sesame and the ajwain crushed between your fingers.
  2. Add the butter or oil and rub between your palms until the texture is sandy.
  3. Gradually pour in the lukewarm water and knead a soft, non-sticky dough, then rest for 10 minutes.
  4. Fill a murukku press (or a fluted piping bag) with dough and pipe spirals onto a sheet of oiled baking paper.
  5. Heat the oil to 170 °C and gently slide the spirals into the oil, four or five at a time.
  6. Fry for 3 to 4 minutes until golden and no longer bubbling, then drain on paper towels. Let cool completely before storing.

Variations and tips

With what you can find here. Without a press, roll the dough into thin ropes and shape the spirals by hand; the result will be less even but just as good.

Sweet version. Replace the salt and ajwain with a pinch of sugar and ground cardamom, for a snack with tea.

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Original Ecomely recipe.