Crispy Rava Murukku: A Quick & Easy South Indian Snack
35 minutes
759 reads
About Crispy Rava Murukku: A Quick & Easy South Indian Snack
Craving a crispy, crunchy snack with an explosion of South Indian flavor? These Crispy Rava Murukku are the perfect treat for Diwali celebrations or any time you need a satisfying bite.Made with semolina (rava or sooji) and rice flour, these irresistible spirals are gently spiced with red chili powder and infused with the aromatic warmth of cumin and sesame seeds. Surprisingly simple to make, this recipe delivers authentic taste in just 30 minutes!Share the joy and savor the delightful crunch of these homemade murukku – a true taste of South India that's perfect for sharing with friends and family.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
Dry Ingredients
- 1/4 cup Fine Semolina rava or sooji
- 1/2 cup Rice Flour
- 1/4 tsp Chili Powder red
- 1/4 tsp Sesame Seeds white
- 1/4 tsp Cumin Seeds
- 1 pinch Asafoetida hing
- 1 1/2 tsp Salt or to taste
For Frying
Instructions
- If using regular semolina, lightly pulse it in a grinder or food processor until finely ground. This creates a smoother dough.
- In a saucepan, bring 1 cup of water to a rolling boil. Reduce the heat to low and gradually add the semolina, stirring constantly to prevent lumps. This ensures the semolina is evenly cooked.
- Continue stirring until the semolina is well cooked and thickens. Remove from heat and let it cool completely. The mixture will thicken further as it cools.
- In a large mixing bowl, combine the cooled semolina, rice flour, red chili powder, asafoetida, butter, sesame seeds, cumin seeds, and salt. Mix thoroughly with your hands until well combined.
- Heat 2 teaspoons of oil and add it to the dough. Knead the mixture until it forms a soft, pliable dough. The dough should not be sticky or too dry. The cooked semolina already contains moisture, so you likely won't need additional water. Add a little at a time only if necessary.
- Fill a murukku press with a small portion of the dough. Ensure the press is tightly sealed to prevent the dough from leaking.
- Heat sufficient oil in a deep pan or kadai over medium heat. Test the oil by dropping a small piece of dough; it should sizzle gently. Press the murukku directly into the hot oil, creating spiral shapes. Alternatively, press the murukku onto a greased plate or the back of a greased ladle and then gently slide them into the oil.
- Fry the murukku until they turn a light golden brown and become crispy. This typically takes a few minutes per side. Remove the murukku from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Once cooled completely, store the crispy Rava Murukku in an airtight container to maintain their crunchiness.
Recipe Notes
Good To Know
- If you are using chiroti or fine rava, you can skip grinding the rava.
- You can skip red chili powder if you prefer white murukkus.
- If the dough is too loose, add more rice flour and then knead to a dough.
- For extra crispiness, dry roast the semolina (rava) on low heat for 2-3 minutes before mixing it with the other ingredients; this helps remove excess moisture and prevents the murukku from turning soft.
- If you prefer a subtle flavor twist, try replacing half of the cumin seeds with ajwain (carom seeds), which adds a distinctive aroma and aids digestion.
- To make the murukku gluten-free, ensure you use certified gluten-free rice flour and double-check that the asafoetida (hing) is not wheat-based, as some commercial brands use wheat flour as a carrier.
Expert Tips
- For a visually appealing murukku, ensure the oil temperature is consistent throughout the frying process. Too hot, and they’ll burn; too cold, and they’ll absorb excess oil.
- Experiment with different shapes and sizes of murukku by using various dies or even a perforated spoon for a more rustic look.
- Don't overcrowd the pan while frying. Fry in small batches to ensure even cooking and crispiness.
Storage Instructions
- Store the cooled murukku in an airtight container lined with parchment paper to maintain crispness for up to two weeks. Adding a few uncooked rice grains to the container helps absorb any excess moisture.
Related Posts You May Like
Recipe Nutrition
Calories: 213kcalCarbohydrates: 19gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gSodium: 855mgFiber: 1g
Charus Cuisine
Articles: 100
5 Comments
Leave a Reply
You must be logged in to post a comment.
Looks so incredible! Thank you for sharing.
This looks so appealing! Thanks for sharing.
This looks incredible! Thank you.
This looks so appealing! Thanks for sharing.
This looks amazing! Thanks for sharing.