April 26, 2013

Murukku-Crispy Rice Savoury

 There is no need for introduction for Murukku,everybody would have definitely tasted .I prepare murukku once in while,there are very methods,ingredients of making them.I have seen my friend prepare murukku by making batter at home ,i was so impressed and started making them.This need some soaking and grinding but it is worth all the hard work.It taste divine.

I was so intrigued and tried ,first time it was utter flop,as i had added too much salt.When trying for the first time half the recipe.

  1. Idly rice/Parboiled rice - 4 cup(800gms)
  2. Split urad dhall - 1 cup(200gms)
  3. Hing-1/4 tsp
  4. jeera-1 tsp
  5. Butter-100gms
  6. Salt as needed
  7. Oil for deep frying.
  8. Sesame seeds(optional)

  1. Heat the kadai,Dry roast the split urad dhall until golden in medium flame.Keep on stirring.When u bite it should be crunchy.
  2. Allow it cool,grind them into a smooth powder and sieve them.
  3. Soak the rice for 3 hours not more than that.Grind them into a very fine and smooth paste by adding little water to make into a much thick dosa batter consistency.This is very crucial step ,please dont make it runny as it is difficult to make the murukku.
  4. In a bowl take the rice batter,add jeera ,hing,butter ,salt and mix it well.It will form a round dough.If you want you can add sesame seeds.The dough should be neither too thick or too thin.It should form a round ball.
  5. Take the murukku maker,apply oil in the interior.You can use 1 hole disc or 3 hole disc.Add the dough to the murukku maker and keep it ready.
  6. Heat oil,when u drop a small piece of batter it should come to the top immediately.You can press the murukku maker directly above the oil or grease the  dosa flipper and make murukku in them (spoon/karandi) and slowly drop it into the hot oil.
  7. Flip the murukku after few seconds and cook on both sides.When the sound ceases take them and drain in paper towel.
  8. Store in airtight container.
  9. Enjoy them with a hot cuppa

  1. Very Important when adding salt add little by little if you are not sure.
  2. The recipe can be easily halved ,but try not to reduce any ingredient as you might not get the good flavor.
  3. You should be  more generous with oil and only 3 murukkus should be made at a time,when you have done some batch .Please feel free to add more oil and heat them again and start making murukku again. By this way your murukkus will be perfect.
  4. Take care not to add more water while grinding
  5. While roasting urad dhall take care it is not burnt,it should not be brown ,it might affect the flavor and color of the murukku.


  1. Perfect murukkus.lovely napkins.

  2. Ahaaa, Super murukku I just love it, wow dear super murukku. My all time favorite...

  3. Murukku looks superb! Can't resist myself to munch it. Wonderful effort Meena.

    today's post:

  4. My fav childhood snacks after school hours:) yum

  5. lovely evening snack and all time fav

  6. my fav...looks crispy..wish to have some now...

  7. Yum and I like that uneven shaped ones. Perfect for festivals and a wonderful nibble.

  8. it looks so crispy and tempting..

  9. looks cery crisppppy!! My favorite!!

  10. Crispy & crunchy, my favorite.

  11. Love these murkkus Meena.. Want to try them soon :-)

  12. they look so tempting....wish i cud them eat them right now :)wonderful pics...

  13. Wow! Crispy yummy murukku. Looks amazing!

  14. This is WOW! Looks so crispy. Thank you for the recipe Meena :-)