How to Fry Murukku: A Beginner's Guide

Murukku is a popular South Indian snack that is made with rice flour and a variety of spices. It is often enjoyed as a snack with tea or coffee and is also served as a festive treat during special occasions. Frying murukku can be a bit tricky for beginners, but with the right techniques, it is easy to get perfect crispy murukku every time. In this blog, we will go through a step-by-step guide on how to fry murukku.
 

 

The first step in frying murukku is to prepare the dough. You can either make the dough from scratch or use store-bought murukku mix. If you are making the dough from scratch, you will need rice flour, roasted gram flour, butter, sesame seeds, cumin seeds, asafoetida, salt, and water. Mix all the dry ingredients together, and then add the butter and enough water to make a firm dough. Knead the dough well until it is smooth and pliable.

 

 

Once the dough is ready, the next step is to shape the murukku. There are many different shapes that you can make, such as the classic coil shape or the straight rod shape. To shape the murukku, you will need a murukku press. Fill the press with the dough and choose the desired disc shape. Then, press the dough onto a clean, dry surface, moving the press in a circular motion to create a coil shape or a straight line shape.

 

 

The next step is to heat the oil. Use a heavy-bottomed pan or a deep-fryer to heat the oil. The oil should be hot but not smoking. To check if the oil is hot enough, drop a small piece of dough into the oil. If it sizzles and rises to the surface immediately, the oil is ready for frying.

 

 

When the oil is hot enough, gently drop the shaped murukku into the oil. Be careful not to overcrowd the pan as this can cause the murukku to stick together. Fry the murukku on medium heat until it is golden brown in color and crispy. This should take around 2-3 minutes per batch. Use a slotted spoon to remove the murukku from the oil and place it on a paper towel-lined plate to drain excess oil. We provide different types of Murukku frying machines, which can be selected by Murukku frying business customers with different production requirements.

 

 

Once the murukku has cooled completely, store it in an airtight container. Murukku can be stored for up to two weeks at room temperature, but it is best to consume it within a week for maximum freshness.

 

 

Make sure the dough is not too dry or too wet. If the dough is too dry, it will crack and break when shaping. If the dough is too wet, it will not hold its shape.

 

Always fry murukku on medium heat. Frying on high heat will result in burnt murukku, and frying on low heat will result in soggy murukku.

 

Do not overcrowd the pan when frying. This will cause the murukku to stick together and will result in uneven frying.

 

Use a slotted spoon to remove the murukku from the oil. This will help to drain excess oil and will result in crispy murukku.

 

Conclusion

 

Frying murukku may seem daunting for beginners, but with the right techniques and equipment, it is easy to get perfect crispy murukku every time. The key is to prepare the dough correctly, shape it properly, and fry it on medium heat until it is golden brown and crispy. With these simple steps and tips, you can easily make delicious murukku at home.

 

Experiment with different spices and flavors to make your own unique version of this beloved South Indian snack. You can add chili powder for a spicy kick, or even use different types of flours such as chickpea or wheat flour. The possibilities are endless!

 

Remember to always store murukku in an airtight container to keep it fresh for longer. If you have leftover murukku, you can also use it as a topping for chaat or crushed up as a coating for chicken or fish.

 

In summary, frying murukku is not as difficult as it may seem. Follow these simple steps and tips, and you'll be able to make perfect crispy murukku every time. Enjoy this delicious South Indian snack with a cup of tea or coffee, or serve it as a festive treat during special occasions.