Murukku Multigrain
Snek • Malaysia
How to Make Multigrain Murukku (Traditional & Healthy Version)
Multigrain Murukku is a beloved Malaysian snack that beautifully blends tradition with health-conscious ingredients. Rooted in the multicultural tapestry of Malaysia, this crunchy treat is especially popular among the South Indian community, where 'murukku' means 'twisted' in Tamil, referring to its spiral shape. In Malaysia, murukku is enjoyed by all ethnic groups and often features a unique local twist, incorporating grains and spices that are staples in Malaysian pantries. This healthy Multigrain Murukku recipe uses a variety of grains such as whole wheat, rice, and besan (chickpea flour), along with hints of local ingredients like bijan (sesame seeds) and optional daun pandan for aroma. The outcome is a light, crispy, and flavorful snack perfect for festive gatherings, afternoon tea, or as a guilt-free munch anytime. Its savory, aromatic profile makes it a universal favorite, reflecting Malaysia’s rich culinary heritage and love for wholesome, tasty food.
Bahan-bahan(untuk 5-6 pieces (about 35g per serving))
- 1/2 cup Whole wheat flour
- 1/2 cup Rice flour
- 1/4 cup Besan (chickpea flour) (kacang kuda flour)
- 1/4 cup Oats flour (finely ground)
- 3 tbsp Santan (coconut milk) (fresh or carton)
- 1 tbsp Bijan (sesame seeds) (white or black)
- 1 tsp Cumin seeds (jintan putih)
- 1/2 tsp Chili powder (adjust to taste)
- 1/4 tsp Asafoetida (hing) - pilihan
- 1/2 tsp Salt (to taste)
- 1 tbsp Pandan juice (from blended daun pandan, optional) - pilihan
- as needed Cooking oil (for deep frying)
- as needed Water (to form dough)
Arahan
- 1
In a large mixing bowl, combine whole wheat flour, rice flour, besan, and oats flour. Mix well to distribute the grains evenly.
3 minutes
Sift flours to ensure a lump-free dough.
- 2
Add bijan (sesame seeds), cumin seeds, chili powder, asafoetida, and salt to the flour mixture. Stir to incorporate the spices.
2 minutes
Toasting the seeds slightly before mixing can enhance flavor.
- 3
Pour in santan (coconut milk) and pandan juice (if using). Gradually add water, mixing until a soft, non-sticky dough forms.
5 minutes
Add water slowly to avoid over-hydrating the dough.
- 4
Heat oil in a deep kuali (wok) on medium flame. Meanwhile, prepare your murukku press or piping bag fitted with a star nozzle.
3 minutes
Test the oil temperature by dropping a small piece of dough; it should sizzle and rise immediately.
Kenapa hidangan ini sihat
By using multiple whole grains and reducing saturated fat via santan, this murukku is healthier than traditional versions. The high fiber and protein content help manage hunger, while the use of local spices and seeds boosts micronutrient intake. Controlled oil absorption and careful ingredient selection make it suitable for calorie-conscious eaters, supporting weight management and balanced nutrition.
This Multigrain Murukku is rich in dietary fiber from whole wheat, oats, and besan, promoting digestive health and satiety. The use of besan and whole grains adds plant-based protein, while sesame and cumin seeds provide healthy fats, minerals, and antioxidants. Minimal use of santan and controlled frying ensures a lower fat content compared to conventional recipes. This snack delivers complex carbs, B vitamins, iron, and magnesium, making it a nutritious choice for sustained energy.
Petua
- 💡Tip 1: Always fry murukku on medium heat to ensure even cooking and prevent burning.
- 💡Tip 2: For extra crispiness, let the fried murukku cool completely before storing.
- 💡Tip 3: Add a touch of pandan juice for a signature Malaysian aroma.
Penyimpanan & hidangan
Store cooled murukku in airtight containers for up to two weeks. Keep in a cool, dry place to retain crispness. Add a food-safe silica packet for extra moisture control.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 125.0 kcal |
