Oct 3, 2012

Murukku (made of Kai murukku dough)

Murukku (made of Kai murukku dough)

A very popular deep fried snack in Tamil Nadu. Recipe from Mrs S Mallika Badrinath, Chennai !!!

Makes: 175 – 200 g (14 – 16 nos)

Please use same measuring cup to measure gram flour and water.


1 cup rice flour (Indian standard measuring cup of 200 ml / 8 oz capacity)

¼ cup dry roasted urad flour

3 teaspoon butter or ghee

1 teaspoon black til (black sesame seeds) or 1 teaspoon jeera (cumin seeds) or coarsely crushed pepper and cumin seeds (jeera)

½ teaspoon salt (or to taste)

50 ml to 75 ml water

300 ml oil for deep frying


Heat an iron kadai and dry roast urad dal until fragrant and golden color on a medium heat. Transfer dry roasted urad dal into a small mixer bowl and make a fine powder in a small mixer bowl. Keep aside.

In a wide bowl, mix rice flour, urad dal powder, salt, butter, til or coarsely crushed pepper and jeera. Mix well nicely until well combined with butter. Then first add 50 ml water and later adjust with extra 1 – 3 teaspoon water if required to make a soft dough (not very soft).  Prepare murukku immediately.

Put this dough in a murukku / chakali mould and press it to chakali shapes ( or desired shapes and sizes ) on a paper.

Heat oil in a wide kadai / frying pan and reduce heat to medium. Transfer this chakkulis / murukku into the cooking oil ( or fry directly in hot oil with chakali mould) and fry on a medium heat until light golden color in 2 batches. Drain out oil and place it on kitchen towel to absorb extra oil. Serve as snack or with tea / coffee.

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