Monday, October 13, 2014

Rava Murukku Recipe | Easy Diwali Snacks

Rava Murukku Recipe
I saw this Rava Murukku Recipe while searching for murukku varieties, this one sounded interesting to me so gave a try. It came out so crispy and good that it didn't even last a day.

Check other muruku recipes here :
1.Thenkuzhal murukku
2.Butter Murukku
3.Maida Mullu Murukku
4.Pottukadalai Murukku
5.Potato Murukku
Instant Murukku Recipe
Enjoy making this crispy murkku for this Diwali, am sure everyone will love this crispy murukku esp kids! I made it small small so that its easy for kids to hold and eat and also I got more in quantity for the pics :)

Rava Murukku Recipe

Rava Murukku Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 25 mins | Makes : 15 small murukku
Recipe Category: Snack | Recipe Cuisine: South IndianReference : Smithas

Homemade Rice Flour / Readymade Idiyappam Flour - 1/2 cup
Rava(Sooji) - 1/4 cup
Butter - 1/2 tbsp
Red Chilli Powder - 1/2 tsp
Black Sesame Seeds - 1/2 tsp
Salt - to taste
Oil - to deep fry
Water - as required


  1. Grind rava to a fine mixture,Set aside.Boil water and when it starts to boil keep in low flame and add rava.
    How to make rava murukku - Step1
  2. When rava is fully cooked, switch it off.Make sure there are no lumps, cool down completely.In a mixing bowl add rice flour,cooked rava,red chilli powder,butter,sesame seeds and required salt.
    How to make rava murukku - Step2
  3. Add water little by little to form a smooth non sticky dough.I chose star press mould.
    How to make rava murukku - Step3
  4. Fill your murukku press with the dough and start pressing into small murukkus.I pressed it in a laddle and flipped it in oil.You can even press it directly into oil.
    How to make rava murukku - Step4
  5. Deep fry till redish golden browned.Drain in tissue paper.Repeat the process until the entire dough finishes.Drain in tissue paper.
    How to make rava murukku - Step4
Cool down then store in an airtight container.
Rava Murukku Recipe

My Notes:

  • Make sure you cook rava without lumps else it will get stuck in the murukku press.Even if you see any lumps, discard them before you fill it in the murukku press.
  • Take care while adding water as it might take only less water and cooked rava also will have moisture so add water carefully.
  • You can either use homemade rice flour or readymade idiyappam flour.You dont need to roast the idiyappam flour for this murukku.I used Nirapara brand idiyappam flour.You can even use homemade rice flour if you have it ready.
  • If you are comfortable and can handle the heat, you can press the murukku directly in oil.
  • You can even add 2-3 murukkus at a time while frying.My kadai was small and I pressed small sized murukku so I added one/ two at a time.
  • You can replace sesame seeds with jeera.You can use white sesame seeds too.
  • Cook in low medium flame and regulate heat as and when it goes high / low.
Rava Murukku Recipe

Written by: SHARMILEE J


  1. These tiny murukkus look so cute and inviting!

  2. I too love making tiny murukku they look so cute

  3. This looks super tempting !!! Had a question, we get fine sooji called Chiroti sooji, we could use that right instead of running the sooji in the mixie? Please advise and should we roast the rava?

    1. No need to roast the rava, yes you can use the fine variety rava and skip grinding

  4. Hi..I have been following you blogs for a while now and I really find them interesting and kid friendly. So far I have always made chakli using the ready made flour available in market. But this looks verytempting. Can you tell me how do you cook the rava? Should I let the water boil completely or strain the water once the rava gets cooked. How can I then make it dry or pliable as it will be too watery!

  5. Hi..I have been following your blogs and find all your recipes very interesting as also they are kids friendly. I have never made chakli but this one looks yummy. Can you tell me how exactly do I cook the rava. How much time should I allow it to boil or should I let all the water cook and only rava should be remaining?

    1. Rava should be cooked soft like how we cook for should be goeey not too dry or watery....Mentioning time will not work for this so just check by pressing it, if its soft and not grainy then its cooked fine....

  6. hey ... I tried and came out very good ... Thanks for the recipe . I posted the recipe in my blog too linking your blog ...Thanks once gain :-)


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