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RECIPE
13 INGREDIENTS18 STEPS45min

Chinese Murukku

4.5
2 Ratings
Nowadays, murukku is something that many Chinese homes will serve for Chinese New Year. Chinese murukku is an easy instant murukku recipe that do not require lengthy procedures of soaking and grinding the flours. It's so easy to make and crispy to munch. Perfect for the last minute cooks!
Chinese Murukku Recipe | SideChef
Nowadays, murukku is something that many Chinese homes will serve for Chinese New Year. Chinese murukku is an easy instant murukku recipe that do not require lengthy procedures of soaking and grinding the flours. It's so easy to make and crispy to munch. Perfect for the last minute cooks!
Huang Kitchen
Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
http://www.huangkitchen.com/
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Estimated Total: Estimated Total:
Fulfilled by
Huang Kitchen
Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
http://www.huangkitchen.com/
45min
Total Time
$1.73
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12
4 cups
Murukku Flour Mix
2 sprigs
Curry Leaves , minced
1 2/3 cups
Sweet Glutinous Rice Flour
2/3 cup
Rice Flour
1/2 cup
White Sesame Seeds , toasted
1 Tbsp
Ajwain Seeds , toasted
or Omam Seeds
1 Tbsp
Cumin Seeds , toasted
or Jintan Putih
3.5 oz
Coconut Milk
2 1/2 cups
Water
1 Tbsp
or Margarine
1 Tbsp
as needed
Cooking Oil
about 1 1/2 cups, for frying
or Peanut Oil
1 bunch
Curry Leaves
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Nutrition Per Serving

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CALORIES
583
FAT
36.4 g
PROTEIN
6.9 g
CARBS
61.2 g

Author's Notes

Butter/margarine added makes the dough soft and crispy, so do not add too much. Otherwise the murukku will break when pressed from the murukku mould. You can toast the spices by frying them without oil until aromatic and then leave to cool. If the dough is dry and crumbly, add just a little more water. If too sticky, add a bit more rice flour. Keep the dough covered to prevent it from drying while you deep fry it. Make sure the oil is hot when deep frying the murukku or you will end up with very oily murukku. White sesame seeds can be substituted with black sesame seeds. Be sure to fry evenly the murukku or they will turn chewy after 1 to 2 days.

Cooking Instructions

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Step 1
Have ready all ingredients needed to make murukku.
Step 2
First chop finely some Curry Leaves (2 sprigs) and set aside.
Step 3
Then, lightly fry to dry roast the pre-mix Murukku Flour Mix (4 cups) in a warm wok/ frying pan over low heat till light for about 3 minutes, stirring constantly. Take care not to brown it. Otherwise the murukku will have too dark a colour and taste burnt.
Step 4
Remove from heat and let cool completely.
Step 5
Then place the roasted murukku mix, Sweet Glutinous Rice Flour (1 2/3 cups) , Rice Flour (2/3 cup) , Ajwain Seeds (1 Tbsp) , Cumin Seeds (1 Tbsp) , and White Sesame Seeds (1/2 cup) in a large mixing bowl. Stir to mix everything together.
Step 6
Then place Water (2 1/2 cups) , Coconut Milk (3.5 oz) , Butter (1 Tbsp) and Salt (1 Tbsp) in a saucepan. Heat up till the butter is JUST melted. Do not bring to a boil.
Step 7
Pour the coconut milk mixture into the flour mixture, little by little and mix with a spatula.
Step 8
Once the dough is combined well, use your hands to knead and form into a smooth, non-sticky and soft dough.
Step 9
This mixing process can also be done in a stand mixer using a dough hook.
Step 10
Then fill the murukku press with a portion of the dough and press the dough through the press from the top. You can use any mould for this purpose and you can do this two ways.
Step 11
You can either slowly press it down directly on top of the Cooking Oil (as needed) .
Step 12
Or make the murukku first and then carefully drop them into the oil using a stainless steel spatula.
Step 13
To deep fry the murukku, first heat up enough oil in a wok or frying pan. Add a pinch of dough and if it raises immediately with a sizzling sound, then the oil is ready.
Step 14
Then, fry some fresh Curry Leaves (1 bunch) in the oil. Drain out the fried curry leaves once the flavour has been released into the oil, about 3 minutes.
Step 15
Then carefully drop the shaped murukku and slowly fry on medium high heat. There will be lots of bubbles. Do not overcrowd the wok/pan. Otherwise it will lower the oil temperature.
Step 16
When the murukku turns crispy golden brown colour on one side and also when bubbles ceases, flip to the other side and cook till done when the bubbles just about disappear.
Step 17
Remove the fried murukku with a strainer and drain them on some paper towels. Repeat the same for the rest of the murukku dough.
Step 18
These crispy delights keep well for a long time. Only serve or store them in dry air tight container after they have cooled completely. Enjoy.
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Nutrition Per Serving
Calories
583
% Daily Value*
Fat
36.4 g
47%
Saturated Fat
4.9 g
25%
Trans Fat
0.0 g
--
Cholesterol
2.7 mg
1%
Carbohydrates
61.2 g
22%
Fiber
1.4 g
5%
Sugars
1.6 g
--
Protein
6.9 g
14%
Sodium
609.9 mg
27%
Vitamin D
--
--
Calcium
91.6 mg
7%
Iron
2.6 mg
14%
Potassium
75.6 mg
2%
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