Ari Murukku / Rice Murukku

Recipe of the week 🙂

Rice murukku is one of the popular snack in South India especially in Kerala and TamilNadu during festivals. These are very addictive with a cup of tea. This is a deep fried Indian snack and made from rice flour. Murukku is a mixture of rice flour, urad dal and little spices, which makes the murukku a tasty one. It is made with idiyappam maker.

There are many varieties of murukku, the one I am sharing is basic, it’s a very old and standard recipe that is followed by many women. You know what’s the most happiest part for me in making murukku, when I get to shape the murukku with the murukku press. Making the perfect spirals is always fun to do 🙂 .

So let’s not waste our time any more and start with today’s recipe 🙂 .

Ari Murukku / Rice Murukku

Prep time             : 30 minutes
Cooking time     : 30 minutes
Total time             :   1 Hour

Servings               : 16 murukkus

Category             : Snacks, Festival special
Cuisine                 : South Indian, Kerala, Tamil Nadu


2 Cups rice flour
4 Tablespoons roasted urad dal flour
1 Teaspoon sesame seeds
1 Teaspoon cumin seeds
1 Teaspoon red chili powder
Pinch of asafoetida
2 Tablespoons oil + oil for deep frying
Salt to taste


  • Dry roast urad dal on a medium heat lightly golden. Cool and make a fine powder.
  • In a bowl add in the rice flour, powdered urad dal, sesame seeds, cumin seeds, red chili powder, asafoetida, oil and needed salt. Mix it really well.
  • Add water just enough to make a smooth dough.

Making murukku:

  • Heat oil in deep pot or kadai.
  • Now, grease the mould lightly with oil and fill the mould with dough.
  • Press the mould to make spirals either on butter paper, greased plastic sheet or on a greased banana leaf. This helps to easily transfer them into the hot oil. Prepare 6 to 7 for each batch based on how large the vessel is for deep frying.
  • Drop a small ball of the dough into the oil to check if the oil is hot. If it sinks to the bottom of the vessel with a sizzle and come right up. The temperature of the oil is right for deep frying.
  • Bring the flame to medium and place 5 to 6 of the prepared murukkus and deep fry to a golden brown shade.
  • Drain them on a kitchen towel to remove excess oil. Once cool, store in airtight container.

Rough nutrition info per serving



12 Comments Add yours

  1. Ramyarecipes says:

    Lovely presentation and tasty Murukullu 👌👌

    Liked by 2 people

  2. arv! says:

    Everyone in our house loves Murukku!

    Liked by 2 people

  3. Avinash Kumar says:

    Murukullu😘 is my favourite.

    Liked by 2 people

  4. If I am not wrong it’s crunchy?

    Liked by 2 people

    1. Yes it is crunchy 🙂

      Liked by 1 person

  5. Lydia Reyes says:

    all your recipes look amazing. i can’t wait to try some of them. thank you for sharing them.

    Liked by 2 people

    1. Thank you for your kind words Lydia 🙂

      Liked by 1 person

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