Murukku : Savory and Crunchy Twists Made From Rice Flour




About: I like to make things more simple with easily available resources. My favorite quote: A human being should be able to change a diaper, plan an invasion, butcher a hog, conn a ship, design a building, write...

Murukku, meaning crunchy twists in Tamil, is one of the favorite snack food in South India. These deep fried crunchy twists are made from raw rice flour with little bit of black gram flour and added spices to make it savory.

This step-by-step instructable will take you through the steps involved in making Murukku.


Step 1: Main Ingredients

The main ingredient is the ready-made Murukku flour. You can get this flour in any Asian shops. Otherwise you can make the flour yourself from raw rice mixed with about one-tenth quantity of lightly fried black gram.

You will also need about half a liter of any cooking oil for deep frying. Here I have used refined Rice Bran oil.

Ingredients required to make Murukku dough

  • About two cups of Murukku flour
  • Salt to taste
  • One tablespoon of Fennel seed powder
  • One tablespoon of Cumin seed powder
  • A pinch of Asafoetida powder
  • One tablespoon of Red chili powder (you can add to your own taste)
  • One tablespoon of melted butter
  • Warm water for making dough

Step 2: Mix All Ingredients Together

  • Take two cups of Murukku flour in a container
  • Add salt to taste
  • Add all other ingredients as mentioned in Step-2, including melted butter
  • Mix well

Step 3: Making Murukku Dough

  • Lightly heat water to a warm temperature in a container
  • Add little amount of warm water to the Murukku flour and mix with hand
  • The consistency of the dough should be as of molding clay

Step 4: Murukku Making Press

Murukku making press consists of a cylindrical container in which the dough is filled. The press comes with molds of different shaped holes through which the dough is pressed down to that shape. A hand press helps in pressing down the dough through the bottom mold to the required shape.

You can select any shape you like to make murukku. Here I have selected a single holed - star shaped mold.

Fix the mold at the bottom of the press and fill with murukku dough. Close the dough-filled cylindrical part with the hand press.

Step 5: Deep Fry Murukku

Heat about half a liter of cooking oil in a pan

The Murukku can be pressed down directly in the hot oil or on the backside of the strainer and then dropped into the hot oil. Here I have used the backside of the strainer to get the perfect shape.

  • Using the hand press, make murukku shapes on the backside of the strainer
  • Lower the strainer with the murukku dough into hot oil
  • You can gently release the shaped murukku from the strainer into the oil
  • You can fry about three to four numbers at a time
  • Using the strainer, turn over the murukku in hot oil, so that they are evenly fried
  • When the murukku turns golden brown, remove from the pan and drain out excess oil
  • Transfer the murukku to a kitchen tissue paper, which will absorb the excess oil

Step 6: Serve With Coffee and Keep Warm

The savory murukku can be stored for months in air-tight containers

Serve the deep fried murukku with hot coffee and chase away the cold



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    25 Discussions


    Reply 4 years ago

    do you have the mold for making this..? I hope it is available at your place


    5 years ago on Introduction

    Your pictures are amazing! Thank you so much for sharing antoniraj, they look so pretty and tasty. Have a beautiful day.


    1 reply

    5 years ago on Introduction

    This is new to me and it looks very delicious. Forgive me if I missed the temperature for the oil - do you have an idea of how hot or do you have a way to test when it is ready? I have not cooked with this kind of oil before. I believe there is a market in my city where I can get most of these ingredients so I am anxious to try it. Thank you for sharing - I enjoy traditional recipes such as this!

    1 reply

    Reply 5 years ago on Introduction

    thank you for your interest...

    The oil should be at right temperature for this.. very hot oil will burn and make them hard. Low temperature will make the twists to absorb more oil and will not be crunchy...

    To test the correct temperature, we normally put a small piece of dough in the oil being heated and observe. If the temperature is ok then bring down the flame to medium and start cooking


    Reply 5 years ago on Introduction

    yea, we normally use Rice Bran oil for most of our cooking at home, this one is a popular brand name in South India


    Reply 5 years ago on Introduction

    Interesting. I always thought it must take tons of rice to make one bottle of rice bran oil. Is rice bran oil the main cooking oil in India?


    Reply 5 years ago on Introduction

    we got many varieties of oil to choose from for cooking... coconut oil, ground nut oil, sesame oil, sunflower oil, palm oil and so on... Rice bran oil is commonly used in South India as it is healthier than other oils.. Mustard oil is the common cooking oil in some parts of North India


    5 years ago on Introduction

    I didn't know the usual recipe was with rice flour. I am familiar with these being made from gram flour (aka besan) only. :o

    1 reply