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Loading...A beloved festival snack from Tamil Nadu and across South India, these golden spirals are pressed from a seasoned rice and lentil dough and fried until shatteringly crisp. They crackle when bitten and pair perfectly with hot chai on a rainy afternoon. The classic star-shaped press gives them their signature coiled appearance.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yieldabout 28 crackers (4 servings)
Nutrition Facts
Per serving (estimated)
- 450 kcalCalories
- 22 gFat
- 5 gSaturated Fat
- 58 gCarbs
- 3 gFiber
- 0 gSugar
- 6 gProtein
- 380 mgSodium
- 120 mgPotassium
- 30 mgCalcium
- 1.8 mgIron
- 0 mgVitamin C
- 45 mcgVitamin A
Ingredients
For the dough
- 2 cups fine rice flour
- 1/2 cup roasted urad dal flour
- 2 tablespoons melted butter or hot oil
- 1 tablespoon white sesame seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon asafoetida powder
- 1 teaspoon salt
- 3/4 to 1 cup warm water, as needed
For frying
- 3 cups peanut or sunflower oil, for deep frying
Directions
- In a large mixing bowl, whisk together the rice flour, urad dal flour, salt, asafoetida, sesame seeds, and cumin seeds until evenly combined.
- Drizzle in the melted butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs; this step keeps the crackers tender inside.
- Gradually add warm water, a few tablespoons at a time, and knead into a smooth, soft dough that holds together without sticking to your hands; cover with a damp cloth and rest for 10 minutes.
- Grease a murukku press fitted with the star-shaped disc and load it with a portion of the dough. Press tight spirals onto parchment paper or a clean plate, working in 3-inch rounds.
- Heat oil in a deep heavy-bottomed pan to 340°F (170°C); the oil should shimmer but not smoke. Test with a small scrap of dough — it should rise steadily without browning too fast.
- Slip 4 to 5 spirals into the hot oil at a time and fry for 2 to 3 minutes per side, flipping gently, until pale golden and the sizzling slows.
- Drain on paper towels and let cool completely; the crackers will crisp up further as they cool and make a sharp snap when broken.
- Repeat with the remaining dough, adjusting heat as needed, and store in an airtight tin once fully cooled.
Cook’s Notes
- Knead the dough while still slightly warm for the smoothest, easiest press — a stiff dough causes the press to clog and the spirals to crack.
- Maintain oil temperature between 330–345°F; too cool and the crackers absorb oil, too hot and they brown before cooking through.
- For extra flavor, swap in 1 teaspoon of black sesame seeds or a pinch of chili powder alongside the asafoetida.
- Test-fry one small spiral first to check salt and seasoning before pressing the full batch.
- Store fully cooled crackers in a metal tin lined with tissue paper for up to 2 weeks; avoid plastic bags, which soften the crust.
