This instant arisi murukku made with rice flour and sesame seeds is a savory and crispy snack to be enjoyed during Deepavali or shared during tea time.
- 1 cup rice flour
- 1/4 cup besan or gram flour
- 1 teaspoon cumin powder
- 2 teaspoons white sesame seeds
- 2 teaspoons black sesame seeds
- 1 teaspoon garlic powder
- 1/4 teaspoon asafetida (hing)
- 1 1/2 teaspoons kosher salt
- 2 tablespoons vegetable oil plus more for frying (~2-4 cups)
- 1/2 cup water
- Cut out five 4 inch x 4 inch parchment paper squares and lightly grease with oil.
- In a medium bowl, add rice flour, besan flour, cumin powder, white and black sesame seeds, garlic powder, and salt. Mix until thoroughly combined.
- Add 2 tablespoons of oil to the dry mixture and mix with your hands until the flour gets coated with the oil and forms a coarse texture. Add water to the dry mix to form a firm but pliable dough. Cover with a damp towel when you are not using.
- Grease the murukku press to ensure that the dough does not stick.
- Insert the dough into a greased murukku press with the star-shaped hole attachment. Create spirals of five rings in width on the greased parchment paper squares. Alternatively, divide the dough into 6 pieces and feed 1/6th of the dough at a time into a piping bag with the Wilton 18 (open star) tip. Hold the piping bag perpendicular to the surface and pipe the murukkus onto the parchment squares. This method is a bit more tedious but is a great alternative if you do not own a murukku press.
- Heat a heavy bottom pot with enough oil so that it is at least 1 1/2 inches in depth. Heat until the oil is 325 degrees Fahrenheit.
- Use the parchment paper to transfer a single spiral murukku onto a wide slotted frying spatula and gently lower the spoon into the hot oil. Repeat making sure not to overcrowd the pot with too many murukkus. Fry the murukkus on one side for ~1 minute and turn and allow them to cook on the other side for another ~30 seconds or until you see them start to slightly sink. You aren’t looking for much color on the murukkus; they should be a light tan. If they start to take on color before the one minute mark this is an indicator that the oil is too hot.
- Place them on a wire rack and allow them to cool. Use a paper towel to further rid them of oil. Store in an airtight container for up to two months.
- Grease your murukku maker or piping tip/bag before using. This ensures that the murukku is easily extruded from the tool.
- Cover the murukku dough with a damp towel when it is not being used to prevent it from drying out.
- Pipe out your murukkus on a square parchment papers and use parchment paper for easy transfer of the murukku into frying oil. It can be difficult to form a perfect spiral directly into the oil so it is best to pipe out the spiral before transferring it to the oil. Others recommend using their frying spatula but I recommend against this method as the spatula often gets hot during the frying process and it limits how many murukkus you can pipe at one time.
- Fry murukkus on low heat (325F) so they cook through. Cooking on low heat ensures that the murukkus are crunchy and remain that way for a long time!
- Get family members to help make the murukkus. If you are making murukku during holidays like Deepavali, make it a group activity and get family members to help out!
- Prep Time: 15
- Cook Time: 45
- Category: Snacks
- Method: Frying
- Cuisine: Indian
Keywords: Instant Arisi Murukku for Deepavali