Murukku ( Tiffin Treats)

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 75 cookbooks   This recipe has been viewed 24320 times

This is one snack that will be there in most South Indian houses on almost all days. Indeed, this crunchy delicacy made with rice and urad dal flours is an exciting treat that will be loved by all, especially thanks to the peppy aroma and flavour imparted by sesame and asafoetida. Before you start frying the Murukku, put a small bit of the dough into the oil. If it floats up immediately, it means the oil is hot enough. Now, you can bring down the flame level, press out the Murukku and allow it to fry slowly till completely cooked inside. When the sizzling sound of the oil stops, it means your Murukku is completely cooked and you can take it out. Make a large batch of this and store it in an air-tight container, to send as a short-eat in your kids' tiffin box, or to munch on in the evenings. Also pack Melba Toast with Creamy Cheese Dip ( Tiffin Treats) in another tiffin for a perfect short break combo.

Add your private note

Preparation Time:    Cooking Time:     Makes 20 murrukus
Show me for murrukus


1 cup rice flour (chawal ka atta)
1/4 cup urad dal (split black lentil) flour
2 tsp sesame seeds (til)
a pinch of asafoetida (hing)
1 tbsp oil or
a pinch of soda bi-carb
salt to taste
oil for deep-frying

  1. Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water (approx. ¾ cup).
  2. Divide the dough into 2 equal portions and put one portion of the dough into a murukku / chakli press.
  3. Press out 1 round swirl of the dough on a clean, dry surface working closely from the centre to the outside of the swirl (approx. 100 mm. (4") diameter).
  4. Repeat with the remaining dough to make 19 more swirls.
  5. Heat the oil in a deep non- stick kadhai, lift each swirl with a spatula and deep-fry them, a few at a time on a slow flame, till they turn light brown in colour and crisp from both the sides.
  6. Drain on an absorbent paper.

How to pack

  1. Allow it to cool completely, and pack in an air-tight tiffin box.

RECIPE SOURCE : Tiffin Treats for KidsBuy this cookbook
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Cook It Up With Exotic Veggies

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Your Rating

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

 on 22 Aug 15 05:06 PM

A south Indian snack, and a super easy to make munchies for kids in the tiffin. This can be made in advance and stored in an airtight container. I have loved making this as it takes very less time to prepare. Everyone should try and make this recipe.