Murukku Recipe
Rice Murukku is a popular and traditional south Indian deep-fried snack recipe made with rice flour . It is generally prepared during the festival season like Diwali and Ganesh Chaturthi or for the feast for celebration and occasions . But it can also be served as a tea time snack for any given day .
There are many variants and variations to this south Indian chakli recipe . These are generally prepared with a dough which is a combination of rice and urad dal with spices like chili powder and cumin but the variation of rice murukku recipe is an instant version made just with fine rice flour . Follow the recipe and let’s make murukku
Ingredients
1.6 Cup roasted gram dal
6 Cup rice flour
1 Tablespoon chili powder
4 Tablespoon black sesame seed
A pinch of hing
1 Tablespoon ajwain / carom seed
1.5 Tablespoon salt
4 Tablespoon butter , softened
Hot water , for kneading
Oil for deep-fry
Step:1
First in a mixer jar take 1.6 cup roasted gram dal and grind to a fine powder
Step:2
Transfer the roasted gram dal powder to a sieve
Step:3
And now add 3 cup rice flour and sieve the flour
Step:4
Add 1 tablespoon chili powder , 2 tablespoon black sesame seed , 1/3 tablespoon ajwain , a pinch of hing , 3/5 tablespoon salt and , 2 tablespoon butter for softened
Step:5
Crumble and mix well making sure the flour is moist
Step:6
Now add 1 cup hot water and mix well
Step:7
Press the flour with your hand making sure the flour is moist
Step:8
Cover and rest for 5-6 minutes
Step:9
After 6 minutes , mix the flour again
Step:10
Add water as needed and start to knead the dough
Step:11
Knead to a smooth and soft non-sticky dough
Step:12
Now take the star mold and fix it to the chakli maker
Step:13
Grease the chakli maker with some oil this prevents the dough from sticking to the mold
Step:14
Furthermore , make a cylindrical shape out of dough and place the dough inside the make
Step:15
Tighten the lid and start preparing chaklis on the steel plate . Or you can use wet cloth or butter paper make small spiral shape chaklis by pressing . Seal the ends so that it doesn’t fall apart while deep frying
Step:16
Take one murukku at a time and slide it into the hot oil
Step:17
Flip the murukku and fry on low flame till they turn crispy form both side
Step:18
Furthermore , drain over a paper towel to remove excess oil
Step:19
The murukku is ready once it cooled serve it and enjoy the murukku . And it can be store 1-2 weeks
Video For Murukku
FAQs
1. What flour makes the crispiest murukku
Perfect Blend:
Rice flour (70%) – for crunch
Urad dal flour (20%) – for binding
Roasted gram flour (10%) – for flavor
2. Why does my murukku break while frying
Dough too dry (add warm water gradually)
Oil temperature low (maintain 180°C)
Pressed too thin (use thicker disc)
3. Can I make it without murukku press
Alternatives:
Cookie press with star nozzle
Zip-lock bag (cut corner)
Hand-rolled (like mini chaklis)
4. How to get perfect spiral shapes
Start from center & spiral outward
Overlap slightly for structure
Press firmly but evenly
5. Why is my murukku oily
Fry in small batches
Use fresh oil (not reused)
Drain on wire rack (not paper towels)
6. Best seasoning ideas
Classic: Sesame + cumin
Spicy: Red chili powder + ajwain
Kids’ version: Sugar + cardamom
Conclusion
Murukku/Chakli is the ultimate crunchy snack that balances spice, texture, and tradition. This festival favorite wins hearts because
Customizable shapes (rings, spirals, sticks)
Long shelf life – perfect for gifting
Gluten-free when made traditionally