Rice Murukku

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“This is a tasty South Indian snack which needs good practice of handwork to make. Once made, it makes a wonderful tea time snack. It is usually made during festivals and weddings.”
3hrs 30mins
40 murukkus

Ingredients Nutrition


  1. Soak the rice in water for 2 hours.
  2. Fry the dal in a pan without adding oil till brownish in colour.
  3. Make a fine powder out of it.
  4. Grind the rice to a fine paste without adding much water.
  5. (The rice paste should be thick).
  6. In a bowl, add the rice paste, 3 1/2 tsps.
  7. of Urad dal powder, salt and butter and knead well with your hand.
  8. In a clean muslin cloth, keep the mixed rice paste and cover well so that it does not dry up.
  9. Take a lemon sized ball and roll it into a circle by twisting the rice paste simultaneously in the cloth.
  10. About 2-3 concentric circles can be made in a single murukku.
  11. Make about 10-12 at a time before deep frying.
  12. Heat the oil well in a pan.
  13. Add about 5 murukkus at a time and deep fry.
  14. The fried murukkus should be golden in colour.
  15. Store in airtight containers for about a month.
  16. The size of a murukku can go up to 7 concentric circles about 20cm in diameter.

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