How to make Murukku -

Rice flour and urad dal batter shaped in tubular form and deep fried.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice (चावल), Skinless Split Black Gram

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Murukku checkout Bhel, Baby Uttapam, Bhel Puri, Masala Dosa . You can also find more Snacks and Starters recipes like Jain Mexican Burritos Jain Bread Cutlet Open Caprese Sandwich Cucumber and Arugula Pinwheel Sandwiches


Murukku Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Murukku Recipe

  • Rice 2 cups

  • Skinless Split Black Gram 1/4 cup

  • Cumin seeds 1 teaspoon

  • Asafoetida 1/4 teaspoon

  • Salt to taste

  • White butter 1/4 cup

  • Coconut oil for frying


Step 1

Dry roast the rice in a warm frying pan without letting the color change. Wash and soak for about ½ hour, drain and spread on a cotton cloth to absorb the excess moisture. Grind to a fine powder. Broil the urad dal to light brown color, cool and grind into a smooth powder. Sieve both the flours together through a fine sieve.

Step 2

Dissolve asafoetida and salt in ¼ cup water and add the cumin seeds. Add it to sieved flour to make a firm dough. Rub in the butter and knead with light hands to fully incorporate the butter. To make the murukkus, grease your fingers and take a little dough. Roll them between your palm to a tubular form. Shape this roll into circles, twisting them along.

Step 3

Make two circles next to each other. Press the ends into the circle to secure. Make two batches at a time, cover with a wet cloth to prevent them from drying. Heat oil and fry them in batches. Take them on a plate and gently slide them into the oil and fry on both sides till it becomes light golden brown and crisp. Drain and let it cool before serving them. Store in a dry air-tight container.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.