Posted on October 17, 2020

Murukku (crispy rice cookies)



  1. Wash and clean the rice well.
  2. Let it out to dry and once it has dried completely, powder it nicely.
  3. Fry the lentil and powder it and keep it aside.
  4. Mix the powdered rice, powdered lentil, white sesame seeds,
    cumin seeds, asafoetida powder, butter and salt together, without adding water.
  5. Take a little of this mixture, add water to it to get a dough like consistency.
  6. Now take this dough and twist it into circular shapes of the murukku.
  7. Heat oil in a pan.
  8. Test how hot it is by dropping a pinch of dough into it – if it sinks,
    the oil hasn’t become hot enough.
  9. If the dough springs to the top with bubbles all around it, then the oil is just ready.
  10. Drop in the murukku gently into the hot oil and fry golden brown.
  11. Keep flipping the sides till the murukku is done.
  12. Store in an air tight container.

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