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Murukku is a traditional South Indian snack made from rice flour and urad dal (black gram) flour. Shaped into small rings, this crispy snack is deep-fried to a golden brown. The texture is crunchy, and it has a savory flavor with a hint o...
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Murukku ( Namkeen)
VegKey Attributes
| Country of origin | India |
|---|---|
| Brand | Cheenabadam Women Farmer Producer Company Limited |
| Net Quantity | 100 gram |
Murukku is a traditional South Indian snack made from rice flour and urad dal (black gram) flour. Shaped into small rings, this crispy snack is deep-fried to a golden brown. The texture is crunchy, and it has a savory flavor with a hint of spiciness, often seasoned with cumin, sesame seeds, and sometimes asafoetida (hing) for added aroma. It's a popular festive treat, especially during Diwali, and is enjoyed as a tea-time snack or as part of a festive platter.
| Country of origin | India |
|---|---|
| Brand | Cheenabadam Women Farmer Producer Company Limited |
| Net Quantity | 100 gram |
| Additive info | Murukku is traditionally made with a few basic ingredients like rice flour, urad dal flour, spices, and salt. However, in commercial preparations, additives may be used to enhance flavor, texture, shelf life, or appearance. Here are some common additives that might be found in commercially produced Ring Murukku: Preservatives: Sodium Benzoate or Potassium Sorbate may be used to extend shelf life by preventing microbial growth. Flavor Enhancers: Monosodium Glutamate (MSG): Sometimes added to enhance the umami flavor. Artificial or Natural Flavors: To intensify the taste or mimic traditional flavors. Colorants: Tartrazine (E102) or Sunset Yellow (E110): These synthetic food colorings might be used to give the snack a more appealing color. Annatto (E160b): A natural food coloring derived from seeds that gives a yellow or orange hue. Emulsifiers and Stabilizers: Lecithin: Sometimes used to help mix ingredients smoothly. Glycerol Monostearate (GMS): A stabilizer that can be used to maintain texture and prevent separation of oil. Anti-caking Agents: Silicon Dioxide: Used to prevent clumping in the flour or spice mix. Artificial Sweeteners: Some brands may add aspartame or saccharin in flavored versions of murukku. Antioxidants: Butylated Hydroxyanisole (BHA) or Butylated Hydroxytoluene (BHT) might be used to prevent oxidation and rancidity in the oils. |
| Food type | veg |
| Nutritional information | Calories: Approximately 450-500 kcal Carbohydrates: 60-65 grams Protein: 6-8 grams Fat: 20-25 grams Fiber: 2-3 grams Sodium: Varies depending on the amount of salt used, but can range from 200-400 mg Cholesterol: 0 mg (assuming no butter or ghee is used) Keep in mind that these values are approximate and can change based on the specific recipe or brand. Since Ring Murukku is typically deep-fried, it can be high in calories and fat. |
| Instructions | Ingredients: 2 cups rice flour 1/4 cup urad dal flour (black gram flour) 1/4 teaspoon asafoetida (hing) 1 teaspoon sesame seeds 1 teaspoon cumin seeds 1 tablespoon butter (melted) Salt to taste Water, as needed Oil, for deep frying Instructions: Prepare the Dough: In a large mixing bowl, combine rice flour, urad dal flour, asafoetida, sesame seeds, cumin seeds, and salt. Add the melted butter to the mixture and mix it well with your fingers until it resembles a crumbly texture. Gradually add water and knead the mixture into a soft, smooth dough. The dough should not be too soft or too hard. Shape the Murukku: Divide the dough into small portions. Take a portion and roll it into a thin rope-like shape using your palms. Form a small ring by joining the ends of the rope. Gently press to secure the ends. Repeat this process with the remaining dough to form all the rings. Frying: Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully drop a few prepared rings into the oil. Do not overcrowd the pan. Fry the murukku on medium heat until they turn golden brown and crispy. Ensure they are cooked evenly. Use a slotted spoon to remove the fried murukku and drain excess oil by placing them on a paper towel. Cool and Store: Allow the murukku to cool completely before storing them in an airtight container. This ensures they remain crispy. Enjoy your homemade ring murukku with a cup of tea or as a crunchy snack! |
| contact details consumer care | Cheenabadam Women Farmer Producer Company Limited, [email protected] |
