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Kai Murukku
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Kai Murukku ~ South Indian Deepavali Snacks

Kai Murukku is a classic South Indian Snack recipe made with rice and urad dal flour and is shaped by hand. This is a classic Tamil recipe and made during Deepavali or other festival occasions.
Course Snacks
Cuisine Tamil Nadu
Keyword Jar Snacks, Tea Time Snack
By Cook Method Deep Fried
Occasion Deepavali, Travel Food
By Diet Kid Friendly
Dish Type Deep Fried Dishes, Festival Savories
Author Srivalli

Ingredients

  • 3 cups Raw Rice about 6 Cups after ground
  • 1/2 cups Urad dal whole (about 3/4 Cup after ground)
  • 5 tbsp Butter softened at room temperature
  • 2.5 tsp Salt
  • 1 tsp Asafoetida /Hing
  • 1 tsp Cumin Seeds /Jeera
  • 3 tbsp Cooking Oil Hot
  • Water as needed
  • Cooking Oil for deep frying

Instructions

  • Homemade Rice flour is best for making Kai Murukku.
  • This also needs roasted urad dal, that is then ground to a powder.
  • Both the flours must be sieved to remove coarse powder.
  • Sieve and measure the finely powdered rice and urad dal and take it in a large mixing bowl. Add the remaining ingredients like soft butter, salt, asafoetida, jeera and hot oil and mix well until combined. When you gather the flour and press in your fist, it should form a ball as I have shown.
  • Sprinkle sufficient water and knead it into a smooth dough.
  • Place a plastic bottle cap in the center of a cloth (you could use parchment paper/plastic paper as well).
  • Grease your hand with oil and take a small portion of the dough. Roll it out using your index and thumb fingers and stick it to the cap. Then gently using a twist and turn motion, roll out the dough into the shape of murukku. This is in a clockwise direction, and you will have to make about three lines, ending at the same spot you began.
  • Continue with the rest of the dough and have some ready for deep frying.
  • Meanwhile heat oil in a kadai for frying. Once the oil is hot turn the flame to medium. Slide the murukku dough into the oil and fry until nicely golden.
  • Store it in an airtight container and enjoy.

Notes

The urad dal should be roasted until golden brown. Take care not to burn it.
The dough should be soft, smooth and pliable. It should not be dry or else you will not able to shape the murukku. The dough should not be wet or else the murukku will absorb oil.
If needed, keep the dough covered.
Fry in a medium flame or else the murukku will change color quickly but will not be crisp.
The butter should be softened at room temperature to get the right texture for the murukku. Do not melt and add. Adding more butter will make the murukku break, so just add enough.
If the dough dries out and you are not able to shape the murukku, sprinkle a little water and knead to make the dough pliable again.
Homemade Rice flour is best for making Kai Murukku.
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