South Indian Spiral Rice Crackers

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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.

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

1. In a large mixing bowl, whisk together the rice flour, urad dal flour, salt, asafoetida, sesame seeds, and cumin seeds until evenly combined.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Drain on paper towels and let cool completely; the crackers will crisp up further as they cool and make a sharp snap when broken.
8. 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.

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