Murukku Recipe

This is my favorite Murukku of all-time!! It’s been the only murukku recipe I have used for the past 8 years! This has become our family favorite too. Whoever has tasted this murukku at our home were always impressed with the taste and would ask me for the recipe. All credits goes to my friend Sindhuja who was kind enough to share this recipe with me 🙂

The method of preparation is slighlty different from the usual murukku recipes and that makes a huge difference in the taste. Let’s see how to make this super yummy snack..


Makes : 30-40 murukkusPrep time: 15 mins Cook time: 30 mins
Rice flour2 cups
Urad dal1/2 cup
Split gram/Pottukadalai Powder5 tsps
Cumin seeds/Sesame seeds1 tbsp
Red chilli powder(Optional)2 tsp
Salt2 tsp
Asofetida1 tsp
Melted Butter2 tbsps
WaterAs needed
Oil 3 cups


  • Soak urad dal with enough water for at least 3 hours.
  • Pressure cook the urad dal for 4-5 whistles and switch it off. It should be cooked well.
  • Grind the urad dal to a paste in a mixer by using little water.
  • In a large vessel, add rice flour, salt, asofetida, cumin seeds/sesame seeds and split gram powder. Mix them well.
  • Now add the melted butter to the flour mixture. Then add the urad dal paste and mix thoroughly. It will resemble a crumbled mixture.
  • Add a little amount of water and form a smooth dough that is enough for one round of murukku press.
  • Close the remaining flour mixture with a plate or a towel. For every batch, make the dough by adding little bit of water. If you mix the entire flour at the same time, the dough will dry out and the murukku will separate when put in oil.
  • Also, try to add the right amount of water while making the dough. Adding more water will make the murukku absorb more oil while frying.
  • Heat the oil in a heavy-bottomed kadai/pan.
  • Start making the murukku with the murukku press.
  • To check if the oil is ready, drop a small piece of the dough in the oil. It should raise and float immediately. Then the oil is ready.
  • Drop the murukku one by one. Do not over-crowd them.
  • Flip them once and fry until the bubbles stop.
  • Take them out and place on a paper towel to drain excess oil.
  • Plain murukku without red chilli powder will yield in super-white murukkus.
  • I usually divide the dough as one half plain and the other with red chilli powder.
  • Suda suda murukku ready!! Store it in an airtight container and munch on 😀
– Always fry the murukku in medium/medium-high flame. Don’t fry them in high, as the murukku will not be cooked properly on the inside.
– You can also add Garlic powder to the dough to make Poondu murukku.
– Hot oil can be used in place of melted butter. But do not add ghee as it will break the murukkus when dropped in oil.

– I made double the quantity mentioned. So the quantity shown in the pictures are not accurate.

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