Start with two kinds of shape
A strand has a cross-section: its width and surface can reflect the shaping die. The strand also has an arrangement: it may be coiled or placed in another form. These are separate properties. A ridged surface does not by itself establish a flour blend or place of origin.
Dough changes under force
Before cooking, dough can change shape when pushed through a tool. Its composition and consistency affect how it flows and holds a form. The same visible coil can come from different blends and handling conditions, so appearance alone cannot reconstruct a recipe.
Heat and moisture change structure
During frying, heat enters the food while moisture moves and some water evaporates. Starch-related changes and the developing internal structure contribute to the finished material. The details depend on the dough and process; there is no universal temperature or timing supplied by this introduction.
Food-science reviews describe how starch behaviour, pores, and oil absorption interact during deep frying. Those general processes do not provide measured values for a particular murukku.
A bite is a fracture event
When you bite, a load is applied to the snack. Cracks can begin and spread as the structure breaks. Thickness, moisture, and internal structure can affect the experience. The sound you hear is one part of that event, alongside what you feel and taste.
“Crisp” and “hard” are not interchangeable measurements. To compare samples meaningfully, describe what you notice instead of assigning a single number from a photograph.
A safe observation exercise
With a snack you already intend to eat and know is suitable for you, note the strand thickness, how it breaks, and the sound of a bite. Use the same conditions for another sample. This is a personal observation exercise, not a test of safety, freshness, allergens, or nutritional quality.
Further reading
Starch functionality and its role in microstructure development and oil absorption dynamics during deep-frying: a review provides background on general frying processes, rather than a tested murukku recipe.