Murukku - Crispy Spiral Indian Tea Time Snack

Steps

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1. 1
   Combine half a cup of urad dal and quarter cup of moong dal in a bowl, mix well, and rinse thoroughly two or three times with water.
   ▶ ≈0:34
2. 2
   Drain the lentils and transfer to a bowl. Add about two cups of water and let soak for 10 minutes.
   ▶ ≈0:42
3. 3
   Transfer the soaked lentils to a pressure cooker, cover, and cook on high flame until it whistles twice.
   ▶ ≈1:03
4. 4
   Turn off the heat and wait for pressure to release completely before opening the lid. The lentils should be fully cooked and soft.
   ▶ ≈1:15
5. 5
   Let the cooked lentils cool completely, then transfer to a blender. Sprinkle a little water and grind into a fine smooth paste, using about 3 tablespoons of water.
   ▶ ≈1:21
6. 6
   In a bowl, add four cups of rice flour. Pour in half of the ground lentil paste, two tablespoons of sesame seeds, salt to taste, and quarter teaspoon of asafoetida.
   ▶ ≈1:41
7. 7
   Heat two tablespoons of oil and add it to the mixture. Mix thoroughly until all ingredients are well combined.
   ▶ ≈2:03
8. 8
   Knead the dough to the right consistency—it should be smooth and slightly sticky but not too wet, making it easy to shape. Add water only if needed.
   ▶ ≈2:09
9. 9
   Oil a banana leaf or parchment paper. Using a piping tool or by hand, squeeze the dough into a spiral twisted shape on the oiled surface.
   ▶ ≈2:48
10. 10
    Remove the shaped twists from the banana leaf and carefully place them into hot oil. Fry on medium heat, turning both sides occasionally until all bubbles subside and the twists are cooked through.
    ▶ ≈3:27
11. 11
    Remove the murukku from the oil at your preferred crispness level—take out immediately after bubbles subside for a lighter color, or leave longer for a golden-brown finish. Drain well on paper towels.
    ▶ ≈3:59
12. 12
    Once completely cooled, store the murukku in an airtight container to maintain its crispness and flavor for up to one month.
    ▶ ≈4:12