A Diwali treat!

  • Cook time:
  • Prep time:
  • Serves: 3 people
  • Yields: 15-20 Murukkus
  • Rice flour - 2 cups
  • Pottukadalai flour (split roasted gram dal) - 1/2 cup
  • Cumin seeds - 1/2 tsp
  • Asafoetida - 1/4 tsp
  • Butter - 1 tbspn
  • Salt
  • Oil for frying

Dry roast the split roasted gram dal and grind it to a fine powder.
Sieve both rice and split roasted gram dal together.


Take this sieved flour in a large bowl and add the cumin seeds, asafoetida, butter and salt and knead as a stiff dough with enough water.


Heat oil in a kadai to deep fry the murukkus.


Make out enough balls from the dough, put in the murukku press. Squeeze out the murukku over a greased plate and drop them gently into the hot oil, fry on both sides until the oil stops bubbling and the murukku turn golden in color.


Drain in a paper towel and cool completely. Store the murukkus in a airtight container.

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