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Recipe · Festival food · Tamil Nadu

Crispy Murukku for Deepavali: Rice Flour and Urad Dal

The Deepavali snack every Tamil home makes: rice flour and roasted urad dal flour with butter and sesame, pressed into spirals and fried crisp.

Our kitchenUpdated
Prep20 min
Cook40 min
Makes25 murukkus
Jump to recipe
Crisp golden murukku spirals on a steel plate
In this recipe3 parts
  1. Ingredients and steps
  2. Murukku, ribbon pakoda or rava laddu?
  3. Questions people ask

Quick answer

Mix 2 cups rice flour with ¼ cup roasted urad dal flour, butter, sesame, cumin and salt, add water to a soft dough, press spirals with the star plate and fry on a medium flame until the bubbles stop.

Ingredients and steps

25 murukkus

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Ingredients

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You need

Murukku press with the star plateKadai for fryingSlotted spoon

Steps

  1. Make the urad flour

    Dry-roast the urad dal on a low flame until golden, about 4 minutes. Cool and grind to a fine powder; sieve it.

  2. Mix

    Mix the rice flour, urad flour, sesame, cumin, asafoetida and salt. Rub in the butter with your fingers.

  3. Make the dough

    Add water a little at a time and knead into a soft, smooth dough that does not crack when pressed. Keep it covered.

  4. Press

    Fill the press with the star plate. Press spirals onto the back of a greased ladle or a sheet of butter paper.

  5. Fry

    Slide them into medium-hot oil. Fry until the hissing and bubbles almost stop and they are light golden, about 3 to 4 minutes. Drain and cool before storing.

Shop tip: If the murukku breaks while pressing, the dough is too dry: add a spoon of water. If it drinks oil or turns soft, the oil was not hot enough.

85kcal
1.2 gprotein
10 gcarbs
4.5 gfat

Per murukku, an estimate. It does not change with the servings.

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Murukku, ribbon pakoda or rava laddu?

MurukkuCrunchy spiralsTHIS RECIPE
EffortKeeps

Best for: the classic Deepavali tin

Ribbon pakodaSpicy ribbons
EffortKeeps

Best for: a quick spicy snack

Rava ladduSweet, no frying
EffortKeeps

Best for: a sweet in 20 minutes

See the ribbon pakoda and rava laddu recipes, and our Deepavali shopping list.

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Questions people ask

Why is my murukku hard?
Too little butter or urad flour, or the dough was too stiff. Use the full butter and keep the dough soft.
How long does murukku stay crisp?
About two weeks in an airtight tin, once fully cooled.
Can I use store-bought rice flour?
Yes. Sieve it once; fine, dry rice flour gives the crispest murukku.