Ulundu Murukku

Ulundu Murukku or Urad dal murukku is a crunchy, deep-fried, very popular south Indian snack prepared using boiled urad dal and rice flour.

About Urad Dal Murukku

The word “Murukku” is derived from the Tamil language. It translates as twisted or coiled. Murukku preparation involves a special device known as “Murukku Maker”. This tool looks like a cookie press but is designed to make noodles out of dough and then it is twisted or coiled to make a random look-alike shape and then deep fried. 

The main ingredient of Murukku dough is rice flour and depending on the other ingredients added with it, the flavor might vary. 

Here we have used boiled and mashed urad dal long with rice flour, hence the name urad dal murukku.

Recipe Ingredients

Rice flour: I used homemade rice flour. This recipe works with store bought rice flour too. Make sure the rice flour is soft and smooth

Urad dal: I used whole skinned white urad dal. It is called as muzhu ulundu in Tamil.

Other spices: I have added cumin seeds and white sesame seeds to this recipe. For flavor and aroma, cumin seeds can be substituted with Ajwain or caraway seeds. Black sesame seeds can used instead of white one.

Oil: I used light olive oil which is meant for frying, sauteeing and baking. You may choose any other cooking oil for deep frying this snack. 

Below are other snacks recipes that you may like.

Recipe Card

Urad Dal Murukku

Uma Ramanujam

Ulundu Murukku or Urad dal murukku is a crunchy, deep-fried, very popular south Indian snack prepared using boiled urad dal and rice flour.

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Course Snack

Cuisine South Indian

Servings 30 murukkus

Ingredients

  

• 2 cups rice flour
• 1/2 cup whole white urad dal
• 1 tsp cumin seeds
• 1 tsp sesame seeds white or black
• 1 tsp salt adjust as needed
• 1 tbsp butter melted or softened
• 1 cup water to cook urad dal + extra for making dough
• oil for deep frying

Instructions

 

• In a pressure cooker, add rinsed urad dal and water. Pressure cook for 5 whistles. Let the pressure suppress automatically. 
• Once the pressure releases, open the lid, transfer the cooked urad dal to a sieve to filter the excess water. Save the water to make the dough in later point of time to make dough.
• Cool down and Grind the urad dal into a smooth paste. Add this paste to a mixing bowl.
• Then add rice flour, cumin seeds, sesame seeds, salt and melted butter.
• Add the saved urad dal cooked water slowly by sprinkling over flour and make a soft and smooth dough.
• Divide the dough into equal-sized logs or cylindrical shape.
• Coat the murukku press(murukku achu) with oil. Insert dough into it, and press it to make murukku.
• Meanwhile, heat oil in a heavy bottom kadai and transfer uncooked murukku to it one by one using a spatula when it is hot. Deep fry in batches until it just started changing in color.
• Cool down to room temperature and store it in an air tight container. Repeat the process until the dough gets over.

Video

Notes

1. The given salt measurement is perfect and correct for this recipe. However, one can adjust it according to their taste buds.
2. Instead of melted or softened butter, hot oil can also be used. 
3. I always recommend sifting the rice flour before using it in any deep-fried snack.
4. Once the first batch is cooked, taste it and adjust the salt if needed.

How to make Ulundu Murukku or Urad Dal Murukku – Step by Step

Let’s see the step-by-step procedure to make the ulundu or urad dal murukku. I have included tips along the steps, so make sure to read it completely before making this recipe.

1. Measure all the ingredients and keep them ready. Take whole white-skinned urad dal into a mixing bowl.
2. Add water to it and rinse two or three times using hand. Drain the water.
3. Add the rinsed urad dal to a pressure cooker.
4. Add water to the pressure cooker. The ratio of urad dal and water is 1:2.
5. Close the pressure cooker with it’s lid and pressure cook for 5 whistles. The cooking time varies depending on the urad dal quality. We will mash the urad dal afterward, so it is better to cook it for a higher number of whistles.
6. Once the pressure releases automatically, remove the weight and open the lid. Urad dal is cooked well and it is soft and mushy when touched with your fingers. Strain the water from the urad dal using a sieve and save the strained water. We may need this in making the murukku dough. Cool down the cooked urad dal to a room temperature.
7. Transfer the cooked urad dal to a mixie jar and grind it to a smooth paste.
8. Don’t add water while grinding the urad dal. The moisture in the urad dal is enough for grinding. If you are unable to grind it, then add 2 to 3 tablespoon of water and make very smooth batter. The texture should be smooth like butter.
9. Transfer the urad dal paste to a mixing bowl. Don’t forget to scrape out the sides of mixie jar. Once you scrape out, add a little water slightly rinse the jar and keep aside. We may use this water to make dough.
10. Add rice flour to the cooked urad dal. I always recommend to sift the rice flour before using. You can either use homemade or store-bought rice flour for this recipe. You can also use idiyappam flour.
11. Add cumin seeds and sesame seeds. Instead of cumin seeds, you can add ajwain seeds or caraway seeds to this recipe. If you are using ajwain seeds, make sure to reduce the quantity to half. Traditionally this murukku is prepared with black sesame seeds. But you can substitute it with both white or brown sesame seeds whichever is available at the time of your preparation.
12. Add salt. I have given the exact salt quantity needed for this recipe. however, you can adjust it according to your tastebuds.
13. Add melted or softened butter now. Instead of butter, you can add hot oil to it to make it vegan. The addition of butter gives a nice crunchy feel to this murukku.
14. All the ingredients are now added and its time to make the dough. As a first step, mix everything well and you get a bread crumb like texture. Furthermore, add urad dal cooked water slowly in batches and start mixing the dough.
    If the urad dal cooked water runs out, then you can use the water that we used for rinsing the mixie jar to make a smooth and soft dough. I usually sprinkle water little at a time till I get the correct dough consistency.
    
15. Once the flour mixture comes together without sticking to the mixing bowl, start kneading the dough for a minute.
16. Then divide the dough into equal-sized logs or cylindrical shapes. Keep covered until we make the murukku. It becomes dry if you keep it open.
17. Prepare the murukku press(murukku achu) now. Use the round-shaped hole for making murukku. The number of holes decides the shape and size of the murukku. More holes give a big chunky murukku in one twist whereas less holes give the same size murukku in three or four twists. Pick the hole according to your needs.
18. Meanwhile, Switch on the stove, heat oil in a low to medium flame in a thick bottom kadai. I used light olive oil which is meant for frying and baking. You can use whichever oil you regularly use for frying. Coat the murukku press with oil. It prevents the dough from sticking to the murukku press. Then stuff it with a murukku dough. Close it and start making murukku. Press the murukku maker and move the hands in circular motion to get the proper murukku shape.
19. I made murukkus on silicon mat and then transferred it using a spatula. Please refer to the recipe video on how I did that. You can also use Butter paper which is cut into a square shape or the backside of any flat spatulas. Once you gain the experience, you can directly press the murukku into oil.
20. Check the oil is ready. Drop a black pepper size dough into the oil. if it comes to the surface quickly with bubbles around, it the correct time to fry the murukkus.
21. Deep fry murukku in batches. I fried three at a time. Once the murukku appears firm, flip it using a perforated ladle. Do not turn it in early as they can break while doing so.
22. Once the murukku started changing the colour and oil bubbling or sizzling sound stops, immediately remove it from oil, drain the excess oil and transfer it to a plate covered with kitchen towel. Repeat the murukku-making process with the rest of the dough. I made 30 murukkus with this measurement given.Once the first batch is cooked, do a taste test. if anything needs to be adjusted then it is easy to fix the dough before frying next batch. If the first batch is perfect, then work simultaneously. While one batch of murukku is getting fried, work with murukku press and make the next batch ready.

Storage & Serving Suggestions

Storage

Store it in a wide air-tight container once the murukku reaches room temperature. Arrange them in layers to avoid breaking it. It stays good for 2-3 weeks in room temperature.

Serving Suggestions

• It is a popular evening snack in south india. Just Serve it with evening tea or coffee.
• In my household, we eat it with One pot rice or variety rice as an accompaniment when there are no veggies or side dishes prepared.
• It can be packed for school snacks box.

Recipe Tips & Notes

1. The oil used for frying murukku should be medium flame all the time for uniform frying of murukku.
2. The perfect dough gives smooth and perfect textured murukku. If the dough is breaking and doesn’t have smooth texture then the dough is dry. Sprinkle a little water, knead the dough well and make murukkus.
3. If it accidentally becomes watery, add a little bit of rice flour to make it right consistency. I recommend sprinkling water little at a time till you get the correct dough consistency.
4. If the murukku is hard, then add extra tsp of butter or hot oil.
5. It is always a good practice to do a taste test for the first batch itself incase if you need to adjust the salt or adjust the frying time of murukku.
6. Remove the murukku from oil, once it slightly turns into golden colour. Undercooked white-coloured murukkus taste good when they are fresh out of oil but become hard once cooled.

Frequently Asked Questions

If you have tried this recipe or have any questions, don’t forget to comment below. I would love to hear your feedback and glad to answer your queries. You can also Follow me on Instagram, Facebook, Pinterest and Youtube for other updates from my kitchen about Office Lunchbox, Kid’s Lunchbox and simple meal plate ideas.

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