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