Ulundu Murukku also known as urad dal murukku is a super light and crispy snack prepared using cooked urad dal instead of regular flour. Murukku is a popular South Indian snack, prepared in different ways among households. In this blog post, let’s see how to make ulundu murukku with step by step photos and video.
We are always looking for dry evening snacks for children and adults at home. These are perfect to prepare all year round.
This is similar to my Potato Murukku recipe on this site and goes well with drinks like Masala tea, filter coffee, etc.
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I had been wanting to try this murukku for a long time, like many of the others blogger friends already shared it. My SIL also said that it turned out very well. But I tried it only for this Diwali. I couldn’t post it at the time, so I made this last week for snacks and also for a blog post.
🧾Ingredients
Here are the simple ingredients you need that are easily available in your pantry!
- Urad Valley – Ulundu – Main ingredient for flavor in this murukku.
- Rice flour – Idiyappam flour – I have been using idiyappam flour for as long as I remember (18+ years now) for crispy results since it is processed. See my Substitutions and Variations topic for more ideas.
- Butter – Adds flavor, keeps the murukku whitish.
- Oil – For frying and a little to add to the dough for a crispy result.
- Sesame seeds – Adds flavor to the murukku. I used white, but you can also use the black variant.
- Cumin seed – Helps with digestion and adds flavor to the murukku.
- Asafoetida – Adding lots of asafoetida is my secret to flavorful murukku!
See recipe card for full list and exact quantities.
🔪 Instructions
Let’s see how to make Ulundu Murukku.
1. First take urad dal (ulundu) in a small pressure cooker.
2. Then pressure cook it with about 1.5 cups of water.
3. It should be soft-cooked, that is, if you mash it with your fingers, it should mash easily.
4. Then let it cool and place it in a mixie.
5. Grind with water if necessary until smooth.
6. Put it in a bowl and add rice flour to it.
7. Add all other ingredients: butter, sesame, cumin, oil, asafoetida and salt.
8. Mix well first and then gradually add water to get a soft and smooth dough.
9. Do not make it tight, let it be soft so that it is easy to squeeze.
10. Then add the Murukku plate to the Murukku press.
11. Then fill it with the prepared murukku dough.
12. Always keep the dough covered.
Frymurukku
13. Then grease a few ladles with oil and squeeze murukku over them. Keep the press above at a height so that it is easier to form the murukku. This way you have good control over the shaping.
14. Heat the oil and once it is hot, carefully add it to the oil. Depending on the amount of oil, you can fry a few murukkus per batch.
15. Cook over medium heat until the bubbles and shhh… noise reduce.
16. Then cook on low heat until the bubbles and noise are completely reduced as you see in the picture.
17. Then keep the heat high and let the oil drain. If you take out the murukku while the flame is low, there will be more oil in the murukku. The high heat also ensures that the next batch of Murukku also cooks properly as soon as you drop it.
18. Repeat to finish all the dough. Ulundu Murukku ready!
Enjoy urad dal murukku with tea/coffee.
💭 Substitutions and variations
- Butter – instead of adding butter, in this recipe you simply add 1 tablespoon of hot oil, instead of 2 teaspoons of oil. This gives a crispy result.
- Rice flour – As I always say, I use Baba’s Idiyappam flour (Singapore/Malaysia) for best results. You can use good quality rice flour or processed flour.
- Cumin – Use ajwain / Omam / Caraway seeds for a unique taste. Be careful with the amount you add as the taste can be overpowering.
- Spicy – add chili powder or pepper powder while making the dough.
⏲️ Equipment
I used my murukku press which I got from Kumbakonam Kumbeswarar Kovil Street. You can use any Murukku press. Personally, I prefer thin holes for this murukku for crispy results (making any murukku for that reason).
That’s why I used this press. But you can use any Murukku press of your choice. A good quality/brand and model Murukku press can make squeezing easy!
🥡Storage space
Store it airtight after everything has cooled completely. These murukku can be kept for up to 2 weeks at room temperature. Afterwards the crispiness decreases slightly. If you want a longer shelf life, store it in the refrigerator.
👩🏻🍳Top tip
- Use good quality rice flour. Mine is idiyappam flour, which is processed. So it is cooked quickly, the best flour and gives a smooth appearance.
- If you are making more quantities than stated, I recommend doing it in two batches as storing the dough for a long time can affect the color and texture of the murukku.
- The right way to fry Murukku perfectly: When dropping the murukku into oil, the oil should be hot (not smoking). Then reduce the heat and cook slowly. As you take it out, turn the heat back up as this will also help with the texture and the next batch of Murukku.
- Always keep the dough covered.
- Use a good amount of water while making the dough, do not make the dough too tight as squeezing becomes difficult.
💬Frequently asked questions
Since we use cooked urad dal in the dough, it is quite common for these ulundu murukku to leave you with a greasy feeling. In addition, try using more rice flour proportion if you wish. Also make sure that the oil is hot enough while dropping the murukku into the oil and taking it out.
Which oil is good for Murukku?
I prefer to use neutral oil such as refined sunflower oil. Canola oil and coconut oil have a certain flavor of their own. I prefer our coconut oil for the taste, but the shelf life is shorter. Peanut oil/groundnut oil becomes a bit greasy.
Related
Looking for more recipes like this? Try these:
Recipe card
Ulundu Murukku Recipe | Urad dal Murukku
Ulundu murukku, also known as urad dal murukku, is a super light and crispy snack prepared with cooked urad dal instead of the regular flour.
Gear (Amazon affiliate links)
Head dimensions
Ingredients
- ½ cup Urad Valley
- 2 cups Rice flour
- 1 teaspoon Butter
- 1 teaspoon Sesame seeds
- 1 teaspoon Cumin seed
- 2 teaspoon Oil
- ¼ teaspoon Asafoetida
- Oil for frying
Prevent your screen from going dark
Instructions
-
First take urad dal (ulundu) in a small pressure cooker.
-
Then pressure cook it with about 1.5 cups of water.
-
It should be soft-cooked, that is, if you mash it with your fingers, it should mash easily.
-
Then let it cool and place it in a mixie.
-
If necessary, grind with water until smooth.
-
Put it in a bowl and add rice flour to it.
-
Add all other ingredients: butter, sesame, cumin, oil, asafoetida and salt.
-
Mix well first and then gradually add water to get a soft and smooth dough.
-
Do not make it tight, but let it be soft so that it is easy to squeeze.
-
Then add the Murukku plate to the Murukku press.
-
Then fill it with the prepared murukku dough.
-
Always keep the dough covered.
Frymurukku
-
Then grease a few ladles with oil and squeeze murukku over them. Keep the press above at a height so that it is easier to form the murukku. This way you have good control over the shaping.
-
Heat the oil and once it is hot, carefully add it to the oil. Depending on the amount of oil, you can fry a few murukkus per batch.
-
Cook over medium heat until bubbles and shhh... noise diminishes.
-
Then cook on low heat until the bubbles and noise are completely reduced as you see in the picture.
-
Then keep the heat high and let the oil drain. If you take out the murukku while the flame is low, there will be more oil in the murukku. The high heat also ensures that the next batch of Murukku also cooks properly as soon as you drop it.
-
Repeat to finish all the dough. Ulundu Murukku ready!
Video
Comments
If you are making more quantities than stated, I recommend doing it in two batches as storing the dough for a long time can affect the color and texture of the murukku.
