Murukku Recipe

Murukku Recipe

Cuisine: South Indian

Murukku Recipe: Murukku, a crunchy snack, has its origins in Tamil Nadu cuisine. It’s a popular treat during festivals and celebrations, with variations in shapes and spice levels across regions.


  • 2 cups rice (chawal)

  • 1/4 cup black gram split (urad dal)

  • 1 tsp cumin seeds

  • 1/4 tsp asafoetida

  • salt (namak) to taste

  • 1/4 cup white butter

  • coconut (narial) oil for frying


  • Dry roast the rice in a warm frying pan without letting the color change.
  • Wash and soak for about half an hour,
  • Drain and spread on a cotton cloth to absorb the excess moisture.
  • Grind to a fine powder.
  • Broil the urad dal to light brown colour, cool and grind into a smooth powder.
  • Sieve both the flours together through a fine sieve.
  • Dissolve asafoetida and salt in one fourth cup water and add the cumin seeds,
  • Make a firm dough with the sieved flour.
  • Rub in the butter and knead with light hands to fully incorporate the butter.
  • To make the murukkus, grease your fingers and take a little dough.
  • Roll them between your palm to a tubular form.
  • Form this roll into circles, while twisting them along.
  • Make two circles next to each other.
  • Press the ends into the circle to secure.
  • Make two batches at a time,
  • Now cover with a wet cloth to prevent them from drying.
  • Heat oil and fry them in batches.
  • Take them on a plate and gently slide them into the oil
  • And fry on both sides till it becomes light golden brown and crisp.
  • Drain and let it cool before serving them.
  • Store in a dry air-tight container.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *