Kai Murukku

  • Author: Kavitha
  • Prep Time: 1 hour
  • Cook Time: 5 mins
  • Total Time: 1 hour 5 mins
  • Yield: 10-12 pieces 1x


  • 1 cup Rice flour (homemade) {note 2 below}
  • 1/8 cup roasted Urad Dal flour (split black gram four)
  • 1 tablespoon soft Butter
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon crushed Cumin Seeds (Jeera)
  • 1/4 teaspoon Hing (Asafetida) soaked in 1 Tablespoon Water
  • 34 Tablespoons Water, or as required {note 3 below}


  • The ratio for Rice flour and Urad Dal flour is 8:1. For 8 cups of Rice, you use 1 cup of Urad Dal flour. In the recipe, I’ve given measurements for 1 cup of Rice flour only. But since making murukku is a long process, people usually make large batches at a time. So if you want, you could multiply the amount of each ingredient by 4 or 8 or as much more as you want to make more pieces of this kai murukku
  • For murukku, you HAVE to use “eera arisi maavu” – i.e Rice flour made with Rice that has been previously soaked in water & dried. You can find the tutorial for it on
  • The amount of water required depends upon the consistency and texture of the dough. A general rule is to use as much water to give a very soft dough. But always keep more water on hand as the dough tends to dry out fast as you’re making murukku and you may have to keep sprinkling more


  1. Add both flours, salt, crushed cumin into the mixing bowl & mix
  2. Add butter at room temperature
  3. Using a fork or hands, incorporate butter into the flour mixture. The mixture will resemble a somewhat of a wet sand
  4. Add enough hing-induced-water and some more water a little bit at a time
  5. Mix and knead to a very soft dough (if dough is too dry, add water. you cannot form Murukku with dry dough)
  6. On the work surface, lay down a clean kitchen cloth
  7. FORMING MURUKKU: Divide dough into equal sized portions (size differs based on how big a Murukku you want). Take a portion of the dough and place on your palm. Push a little bit of dough continuously with your thumb while simultaneously using your index finger to twist it. Keep doing this in a circle spiral going till the size you want. When it is as big as you like, seal off the dough by sticking it to the adjacent circle.
  8. Place each formed Murukku on the kitchen cloth to let it dry out a bit (for 5-10 minutes) as the cloth absorbs the moisture from the dough
  9. Meanwhile, heat a heavy duty pan will enough oil to deep fry. (To test if oil is ready, drop a small piece of the dough into the oil. If it fries and floats up instantly, it is done)
  10. Carefully pick up each Murukku on your spatula. Drop it into the oil from the sides (if you directly drop, oil will splash on you)
  11. Do not overcrowd the pan but don’t waste the space either. (a good rule is to add more as long as they all have enough room to float around in the oil)
  12. Deep fry on both sides for 4-5 minutes in medium high flame or until the Murukku is golden brown and crisp.
  13. Remove on to a slotted plate / tissue.
  14. Store in an air tight box (stays well for 2-3 weeks, but best eaten fresh within 3 days)


  1. The dough made with rice flour will not be elastic like your regular pizza dough. It will be brittle and break off. But just make sure it is very soft to touch. {Important: SOFT, not MUSHY. So take care of the amount of water}
  2. It takes a lot of practice to get the twisty spirals. If you cannot do that, just roll into thin ropes and form circles. They’ll taste just as good.