Course: Snacks
Cuisine: Indian
Author: Neha Mathur


  • Rice flour - 2 cup
  • Besan - 1/2 cup
  • Sesame seeds - 1 tsp
  • Carom / Ajwain seeds - 1 tsp
  • Salt to taste
  • Red chili powder - 1/2 tsp
  • A pinch of heeng
  • Butter - 3 tbsp Melted and no ghee or oil please : )
  • Oil for frying
  • Warm water to knead the dough
  • Murukku press with a star shaped nozzle.


  1. Mix rice flour, besan, sesame seeds, carom seeds, salt, chili powder and heeng in a bowl.
  2. Add melted butter and mix with your finger tips.
  3. Add warm water and knead to make a soft dough. ( If the dough is not soft, murukku will break while making. So if they are breaking, add a little more water )
  4. Keep the dough aside for 10 minutes.
  5. Heat oil in a non stick pan.
  6. Put a little dough inside the dough press and shape the murukkus on a plastic sheet.
  7. When the oil is hot, gently lift the plastic from one hand and transfer the murukkus on the other hand and drop them in oil.
  8. Immediately simmer the heat.
  9. Fry on low heat till browned.
  10. Drain on a plate lined with kitchen towel.
  11. Cool the murukku and store in an airtight container.
  12. They will keep good for 8-10 days