A Seychelles Murukku Recipe is used for a popular dessert on the Seychellois islands. Grated coconut, sugar, and flour are fried together until golden brown to make this dish. The intoxicating scent of caramelized sugar and coconut overwhelmed me as I took my first whiff of Moulouk. It had a comforting and enticing aroma that made me want to try the dessert right away.
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I enjoyed the Moulouk because of the contrast between its crisp exterior and its soft, sugary interior. A touch of nuttiness and earthiness from the flour rounded out the deliciously balanced flavors of coconut and sugar in this sweet treat.
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The Moulouk is a sweet pastry that is perfect for snacking or finishing off a meal with a cup of tea or coffee. In sum, the Moulouk from the Seychelles is a delectable and unusual sweet treat that you should try at least once. The dish is a must-try for any foodie visiting Seychellois because its warm and comforting flavors perfectly capture the essence of Seychellois cuisine.
How To Make Our the Seychelles Murukku Recipe
Ingredients (8 Servings)
2 cups rice flour
1/2 cup urad dal flour (split black gram flour)
1 teaspoon sesame seeds
1 teaspoon cumin seeds
1/2 teaspoon asafoetida (hing)
1 teaspoon red chili powder
Salt to taste
Water as needed
Oil for deep frying
Instructions
1. Preparation of Ingredients:
a. Measure and gather all the required ingredients listed above.
b. Grind the urad dal into a fine powder to make urad dal flour.
c. If needed, sift the rice flour to remove any lumps.
d. Keep the sesame seeds, cumin seeds, red chili powder, and asafoetida ready.
e. Heat oil in a deep pan or kadhai for frying.
2. Mixing the Dough:
a. In a mixing bowl, combine the rice flour, urad dal flour, sesame seeds, cumin seeds, asafoetida, red chili powder, and salt.
b. Mix all the dry ingredients together until well combined.
c. Gradually add water, a little at a time, and knead the mixture to form a smooth and pliable dough.
d. Ensure that the dough is not too soft or too stiff. Adjust the water or flour if needed.
e. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
3. Shaping the Murukku:
a. Take a portion of the dough and shape it into a cylindrical tube.
b. Place the dough tube into a Murukku press or chakli maker.
c. Make sure the press is properly secured and filled with the dough.
d. Heat oil in a deep pan or kadhai for frying the Murukku.
e. Once the oil is hot, press the dough out of the Murukku press directly into the hot oil, making concentric circles or any desired shape.
4. Frying the Murukku:
a. Fry the Murukku on medium heat until they turn golden brown and crisp.
b. Flip the Murukku occasionally for even cooking and to ensure they are evenly browned.
c. Adjust the heat as needed to maintain a steady frying temperature.
d. Use a slotted spoon to remove the fried Murukku from the oil.
e. Drain the excess oil by placing the Murukku on a paper towel or a wire rack.
5. Repeat the Process:
a. Repeat the shaping and frying process with the remaining dough.
b. Ensure that the oil is hot enough before pressing the dough for each batch.
c. Maintain a consistent oil temperature throughout the frying process.
d. Allow the oil to reheat between each batch if necessary.
e. Take breaks if needed and handle the hot oil with caution.
6. Cooling and Storing:
a. Allow the fried Murukku to cool completely before handling or storing.
b. Transfer the cooled Murukku to an airtight container.
c. Store in a cool, dry place away from moisture and direct sunlight.
d. The Murukku can be stored for up to a few weeks.
e. Serve and enjoy as a delicious snack.
Prep Time: 30 minutes
Cooking Time: 45 minutes
Pots, Pan and Cooking Equipment Needed for the Seychelles Murukku Recipe
Large mixing bowl
Murukku press or piping bag fitted with a star nozzle
Deep frying pan
Slotted spoon
Paper towels
Best Way to Store Leftovers From the the Seychelles Murukku Recipe
Allow the Murukku to cool completely at room temperature before storing.
Once cooled, transfer the Murukku to an airtight container. Ensure that the container is clean and dry.
Place a parchment paper or a tissue paper at the bottom of the container to absorb any excess moisture.
Arrange the Murukku in a single layer to prevent them from sticking together. If needed, you can separate the layers using parchment paper.
Seal the container tightly to prevent air from entering. This helps in maintaining the crispiness of the Murukku.
Store the container in a cool, dry place, away from direct sunlight and moisture. A pantry or kitchen cabinet works well for storing Murukku.
Avoid storing the Murukku in the refrigerator as the moisture inside the refrigerator can make them lose their crisp texture.
Properly stored, the Murukku can stay fresh for up to a few weeks.
Tips and Tricks For Easier Creation
Use warm water to knead the dough, as it helps to bind the ingredients together and makes it easier to shape the Murukku.
Make sure the oil is heated to the right temperature before frying the Murukku. If the oil is not hot enough, the Murukku will absorb too much oil and become greasy.
You can adjust the spiciness level of the Murukku by adding more or less red chili powder.
Side Dishes and Desserts For the the Seychelles Murukku Recipe
Side dishes: Murukku can be enjoyed on its own as a snack or paired with dips, such as chutneys, hummus, or tzatziki.
Desserts: Seychelles Murukku Recipe can be served as a sweet snack by adding sugar or jaggery to the dough. Alternatively, it can be served with sweet dips, such as chocolate sauce or fruit compote.
How To Serve the Seychelles Murukku Recipe
Seychelles Murukku Recipe can be served as a snack or appetizer on its own or paired with dips of your choice. Arrange the Murukku on a plate and serve them with your favorite dips, such as mint chutney, tamarind chutney, or garlic aioli.
Substitutions For the Seychelles Murukku Recipe
1. Vegan Options: For the Seychelles Murukku Recipe
a. Substitute ghee with coconut oil or any other plant-based oil.
b. Replace yogurt with dairy-free yogurt or coconut milk.
c. Use plant-based milk instead of regular milk in the Seychelles Murukku Recipe.
d. Substitute honey with maple syrup or agave syrup.
e. Use a plant-based butter substitute instead of butter.
f. Replace any non-vegan flavorings or toppings with vegan alternatives.
g. Ensure all ingredients used are vegan-certified.
2. Gluten-Free Options: For the Seychelles Murukku Recipe
a. Use gluten-free rice flour instead of regular rice flour.
b. Replace urad dal flour with gluten-free lentil flour or chickpea flour.
c. Ensure all spices and flavorings used are gluten-free.
d. Check for gluten-free labels on sesame seeds and cumin seeds.
e. Use gluten-free asafoetida (hing or omit it.
f. Verify that all ingredients used are processed in a gluten-free facility.
g. Avoid cross-contamination by using dedicated gluten-free utensils and equipment.
3. Vegetarian Options: For the Seychelles Murukku Recipe
a. No specific substitutions are required as the original recipe is already vegetarian-friendly.
b. Feel free to explore variations in flavorings, spices, and toppings to suit your taste preferences.
c. Ensure all ingredients used align with a vegetarian diet preparing the Seychelles Murukku Recipe.
4. Mediterranean Diet Options: For the Seychelles Murukku Recipe
a. Use extra virgin olive oil instead of other cooking oils.
b. Incorporate Mediterranean herbs and spices like oregano, thyme, and paprika.
c. Add chopped sun-dried tomatoes or olives for a Mediterranean twist.
d. Serve the Murukku with a side of hummus or tzatziki for dipping.
e. Top with crumbled feta cheese for added flavor.
f. Use whole wheat flour or a mix of whole wheat and rice flour for a heartier texture.
g. Enhance the dish with fresh herbs like parsley or basil.
5. Keto Diet Options: For the Seychelles Murukku Recipe
a. Replace rice flour with almond flour or coconut flour.
b. Use a low-carb alternative to urad dal flour, such as almond flour or flaxseed meal.
c. Use ghee or coconut oil for frying.
d. Adjust or omit red chili powder according to spice preference.
e. Add crushed black pepper or cayenne pepper for extra heat to the Seychelles Murukku Recipe.
f. Incorporate keto-friendly spices like turmeric, ginger, and garlic.
g. Top with grated Parmesan cheese or nutritional yeast for a cheesy flavor.
6. Heart Healthy Diet Options: For the Seychelles Murukku Recipe
a. Use heart-healthy oils like olive oil or avocado oil.
b. Reduce the amount of salt used or substitute with low-sodium options.
c. Choose low-fat yogurt or omit it altogether.
d. Add ground flaxseeds or chia seeds for added fiber and omega-3 fatty acids.
e. Incorporate spices like turmeric and cinnamon for their potential health benefits.
f. Top with toasted nuts or seeds for added crunch and nutrition.
g. Opt for whole grain flours or a mix of whole wheat and rice flour for added fiber.
7. Paleo Options: For the Seychelles Murukku Recipe
a. Use ghee or coconut oil for frying.
b. Replace rice flour with almond flour or cassava flour.
c. Substitute urad dal flour with almond flour or arrowroot powder.
d. Omit asafoetida (hing or use a paleo-friendly alternative.
e. Ensure all spices used are free from additives or preservatives.
f. Add dried herbs like rosemary or thyme for extra flavor to the Seychelles Murukku Recipe.
g. Serve with homemade paleo-friendly dips or sauces.
8. Low Carb Options: For the Seychelles Murukku Recipe
a. Replace rice flour with almond flour or coconut flour.
b. Use a low-carb alternative to urad dal flour, such as almond flour or flaxseed meal.
c. Use ghee or coconut oil for frying.
d. Adjust or omit red chili powder according to spice preference.
e. Incorporate spices like turmeric, cumin, and paprika for added flavor.
f. Top with crushed nuts or seeds for added texture and nutrition.
g. Serve with a low-carb dip or salsa.
9. Whole30 Options: For the Seychelles Murukku Recipe
a. Use ghee or compliant cooking oil for frying the Seychelles Murukku Recipe.
b. Replace rice flour with almond flour or arrowroot flour.
c. Omit urad dal flour or use a Whole30-approved substitute.
d. Ensure all spices used are Whole30 compliant and free from additives.
e. Add compliant herbs like parsley, basil, or cilantro for freshness.
f. Top with compliant nuts or seeds for added crunch.
g. Serve with homemade Whole30-compliant sauces or dips.
10. Weight Watchers Options: For the Seychelles Murukku Recipe
a. Use a non-stick cooking spray instead of ghee or oil for frying.
b. Replace rice flour with whole wheat flour or a mix of whole wheat and all-purpose flour.
c. Use low-fat yogurt or opt for fat-free Greek yogurt.
d. Reduce the amount of added salt or use a salt substitute.
e. Incorporate Weight Watchers-approved spices and seasonings.
f. Top with a sprinkle of herbs or spices for added flavor to the Seychelles Murukku Recipe.
g. Serve with fresh vegetables or a low-fat yogurt-based dip.
11. Low Fat Options: For the Seychelles Murukku Recipe
a. Use a non-stick cooking spray instead of ghee or oil for frying.
b. Replace rice flour with whole wheat flour or a mix of whole wheat and all-purpose flour.
c. Use low-fat or fat-free yogurt in the Seychelles Murukku Recipe.
d. Reduce the amount of added salt or use a salt substitute.
e. Incorporate herbs and spices for flavor instead of excessive oil or fat.
f. Opt for low-fat toppings or skip them altogether.
g. Serve with fresh vegetables or a low-fat dip.
12. Vegetable Variations: For the Seychelles Murukku Recipe
a. Add finely chopped spinach or kale to the dough for a green variation.
b. Mix in grated carrots or zucchini for added texture and nutrition.
c. Incorporate finely chopped bell peppers or onions for a savory twist.
d. Use beetroot powder for a vibrant pink-colored Murukku.
e. Add mashed sweet potatoes or pumpkin puree for a naturally sweet variation.
f. Mix in dried herbs or spices like dried basil, oregano, or garlic powder for additional flavor.
g. Top with roasted or dehydrated vegetable flakes for a colorful presentation.
FAQ About the Seychelles Murukku Recipe
Can I make Seychelles Murukku Recipe without a Murukku press?
Yes, you can make Seychelles Murukku Recipe without a Murukku press by using a piping bag fitted with a star nozzle. Simply fill the piping bag with the dough and squeeze it out into small logs or coils directly into the hot oil.
Can I bake Seychelles Murukku Recipe instead of frying it?
While it is possible to bake Seychelles Murukku Recipe, it will not have the same texture and flavor as the fried version. The fried version is crispier and has a distinct flavor that comes from the deep-frying process.
Can I add other spices to the Seychelles Murukku Recipe dough?
Yes, you can add other spices to the Seychelles Murukku Recipe dough to customize the flavor to your liking. For example, you can add coriander powder, turmeric powder, or garam masala.
Can I make Seychelles Murukku Recipe ahead of time?
Yes, you can make Seychelles Murukku Recipe ahead of time and store it in an airtight container at room temperature for up to 2-3 weeks.
How can I tell when the oil is hot enough to fry the Murukku?
You can test the oil by dropping a small piece of dough into the oil. If the dough sizzles and rises to the surface immediately, the oil is hot enough for frying.
Final Thoughts
The Seychelles Murukku Recipe is a popular snack in Seychelles that combines rice flour, urad dal flour, and spices. It is a crunchy and flavorful snack that can be enjoyed on its own or paired with dips. The recipe is easy to make and can be customized to your liking by adding other spices or substituting ingredients. Seychelles Murukku Recipe can be stored for a few weeks and is a convenient snack to have on hand.
Seychelles Murukku Recipe
Equipment
- Large mixing bowl
- Murukku press or piping bag fitted with a star nozzle
- Deep frying pan
- Slotted Spoon
- Paper towels
Ingredients
- 2 cups rice flour
- 1/2 cup urad dal flour split black gram flour
- 1 teaspoon sesame seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon asafoetida hing
- 1 teaspoon red chili powder
- Salt to taste
- Water as needed
- Vegetable Oil for deep frying
Instructions
Preparation of Ingredients:
- a. Measure and gather all the required ingredients listed above.
- b. Grind the urad dal into a fine powder to make urad dal flour.
- c. If needed, sift the rice flour to remove any lumps.
- d. Keep the sesame seeds, cumin seeds, red chili powder, and asafoetida ready.
- e. Heat oil in a deep pan or kadhai for frying.
Mixing the Dough:
- a. In a mixing bowl, combine the rice flour, urad dal flour, sesame seeds, cumin seeds, asafoetida, red chili powder, and salt.
- b. Mix all the dry ingredients together until well combined.
- c. Gradually add water, a little at a time, and knead the mixture to form a smooth and pliable dough.
- d. Ensure that the dough is not too soft or too stiff. Adjust the water or flour if needed.
- e. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
Shaping the Murukku:
- a. Take a portion of the dough and shape it into a cylindrical tube.
- b. Place the dough tube into a Murukku press or chakli maker.
- c. Make sure the press is properly secured and filled with the dough.
- d. Heat oil in a deep pan or kadhai for frying the Murukku.
- e. Once the oil is hot, press the dough out of the Murukku press directly into the hot oil, making concentric circles or any desired shape.
Frying the Murukku:
- a. Fry the Murukku on medium heat until they turn golden brown and crisp.
- b. Flip the Murukku occasionally for even cooking and to ensure they are evenly browned.
- c. Adjust the heat as needed to maintain a steady frying temperature.
- d. Use a slotted spoon to remove the fried Murukku from the oil.
- e. Drain the excess oil by placing the Murukku on a paper towel or a wire rack.
Repeat the Process:
- a. Repeat the shaping and frying process with the remaining dough.
- b. Ensure that the oil is hot enough before pressing the dough for each batch.
- c. Maintain a consistent oil temperature throughout the frying process.
- d. Allow the oil to reheat between each batch if necessary.
- e. Take breaks if needed and handle the hot oil with caution.
Cooling and Storing:
- a. Allow the fried Murukku to cool completely before handling or storing.
- b. Transfer the cooled Murukku to an airtight container.
- c. Store in a cool, dry place away from moisture and direct sunlight.
- d. The Murukku can be stored for up to a few weeks.
- e. Serve and enjoy as a delicious snack.
