Spicy Murukku (Kara Murukku) holds a special place in South Indian kitchens and hearts everywhere. These golden, crispy spirals are more than just snacks – they’re little bites of joy that bring families together during festivals and tea time. The word “kara” means spicy, and trust me, these beauties live up to their name. With their satisfying crunch and warming spice, they make the perfect companion to your evening chai or coffee. Best of all, you can whip up a batch and store them for weeks.
About the Recipe
This recipe brings the authentic taste of South Indian street food right to your kitchen. What makes it special is the combination of three different flours that create the perfect texture – crispy on the outside with just the right amount of bite. The red chili powder gives it that signature heat, while sesame seeds add a nutty flavor that balances everything beautifully. You don’t need any fancy equipment except a murukku maker, which you can find at most Indian grocery stores. The best part? Once you master this technique, you’ll never want to buy store-bought murukku again.
Why You’ll Love This Recipe
Your taste buds are in for a real treat. These murukku have that addictive quality that makes it impossible to stop at just one piece. The texture is surely perfect – they shatter beautifully when you bite into them, releasing all those wonderful flavors. The spice level is just right – enough to wake up your senses without overwhelming them. And here’s something I love: they stay crispy for weeks when stored properly, making them perfect for unexpected guests or when you’re craving something crunchy. Plus, there’s something deeply satisfying about creating those perfect spirals with the murukku press. It’s almost therapeutic.
Spicy Murukku Kara Murukku
Cooking Tips
Getting the dough consistency right is key to success. It should be firm enough to hold its shape but soft enough to press through easily. If your dough is too dry, the murukku will crack. Too wet, and they’ll absorb oil and become soggy. Test the oil temperature by dropping a small piece of dough – it should sizzle immediately but not burn. Don’t overcrowd the pan, and fry on medium heat for even browning. Let them cool completely before storing to maintain that perfect crispiness.
Serving and Storing Suggestions
This recipe makes about 20-25 murukku and takes roughly 45 minutes to prepare and cook. Serve them warm with hot tea or coffee for the ultimate snack experience. They also make wonderful party appetizers or gifts for friends and family. Store in airtight containers at room temperature for up to 3-4 weeks. Make sure they’re completely cool before storing to prevent moisture buildup. You can also freeze them for up to 3 months – just thaw and crisp up in a low oven if needed.
Similar Recipes
- Ribbon Pakoda (Ola Pakoda)
- Chakli (Maharashtrian Spiral Snack)
- Thattai (South Indian Rice Crackers)
- Kai Murukku (Hand-shaped Murukku)
- Butter Murukku
Nutrient Benefits
Rice flour provides easily digestible carbohydrates and is naturally gluten-free, making this snack suitable for many dietary needs. Gram flour adds protein and fiber to keep you satisfied longer. Sesame seeds contribute healthy fats, calcium, and magnesium. The spices, especially red chili powder and asafoetida, offer antioxidants and can boost metabolism. While these are fried snacks, the combination of flours provides more nutritional value than many processed alternatives. Enjoy them in moderation as part of a balanced diet.
Spicy Murukku (Kara Murukku)
Ingredients
- 2 cups Rice Flour
- 1 cup Gram Flour
- 1 cup Roasted Gram Flour
- 3 tsp Red Chilli Powder
- Asafoetida Powder (a pinch)
- Sesame Seeds (a handful)
- 4 tsp Butter
- Salt (to taste)
- Oil (for frying)
Instructions
- Mix rice flour, gram flour, roasted gram flour, red chilli powder, asafoetida powder, butter, salt, and sesame seeds in a mixing bowl.
- Gradually add some water and mix until you have a thick, pliable dough.
- Heat oil in a deep frying pan.
- Fill a murukku maker (press) with some of the dough.
- Place it over the hot oil and gently press to create concentric circles, starting from the centre and moving outward.
- Be cautious, as the oil is hot.
- Fry the murukku on both sides until they turn golden brown.
- Remove them from the oil and let the excess oil drain.
- Store your Spicy Murukku in an airtight container.
- Serve them as a delightful snack or a crunchy accompaniment to your meals.
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Frequently Asked Questions
Can I make murukku without a murukku maker or press?
You can try using a piping bag with a star tip, but the traditional press really makes the best shapes and textures. The press creates the perfect thickness and those characteristic ridges that hold onto all the delicious spices. You might also find murukku makers online if local stores don’t carry them.
Why do my murukku break while frying or taste too hard?
This usually happens when the dough is too dry or doesn’t have enough fat. Make sure your butter is well incorporated and add water very gradually. The dough should be pliable but not sticky. Also, don’t press the murukku too thin – they should have some thickness to maintain structure during frying.
How do I know when the oil is at the right temperature?
Drop a small piece of dough into the oil. It should sizzle immediately and rise to the surface within a few seconds. If it browns too quickly, your oil is too hot. If it doesn’t sizzle right away, the oil needs more heating. Maintaining medium heat throughout frying gives the best results.
Can I reduce the spice level in this recipe for kids?
Without a doubt. Start with just 1 teaspoon of red chili powder instead of 3, and adjust according to your family’s taste preferences. You can always add more spice, but you can’t take it away. The murukku will still taste delicious with less heat – the other flavors will shine through beautifully.
What’s the difference between gram flour and roasted gram flour in this recipe?
Regular gram flour (besan) provides structure and protein, while roasted gram flour adds a deeper, nuttier flavor and helps create that perfect crispy texture. You can roast regular gram flour yourself in a dry pan until fragrant, or buy it pre-roasted from Indian grocery stores.
