Murukku Recipe

By Foodism Team

Oct, 5th


4 persons
Cook Time
1 hr
6 - 8


  • 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, 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.