Rava Murukku is a crispy, crunchy savory snack that’s perfect for any time of the day. It is made with rava (semolina), rice flour, butter, spices and herbs. It’s a great alternative to the traditional murukku when you’re short on rice flour. This snack is often made during festivals and family gatherings. Learn to make Rava Murukku with step by step pictures.
This rava murukku is not only delicious but also incredibly satisfying to munch on. It requires only a few basic ingredients and a murukku press to shape it perfectly. The combination of rava and rice flour creates a light yet crispy texture, making it irresistible. It pairs wonderfully with a cup of hot tea. It’s a must-try recipe for a yummy snack delight.
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About Rava Murukku
Rava Murukku is a popular South Indian snack that’s easy to make yet full of flavor. The dough is made with rava and rice flour, is seasoned with red chili powder, sesame seeds, and butter, and pressed through a murukku press to form beautiful spiral shapes. These are deep-fried until golden and crispy. It’s a traditional treat that’s usually made during festivals, family gatherings, or whenever you’re craving something crunchy and savory.
This recipe is made with just a few basic pantry ingredients. It’s a quick and easy snack recipe that can be enjoyed by all ages. It is easily customizable. You can adjust the spice levels based on your taste preference by adding more or less chili powder. It’s fun to make, especially for those who love to get creative with food.
Enjoy making this crispy murkku for this Diwali, I am sure everyone will love this crispy murukku especially kids! I made it small small so that its easy for kids to hold and eat and also I got more in quantity.
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.
This rava murukku is both filling and satisfying. The crunchy exterior, combined with the soft inner texture from the rava, creates a delightful contrast. Whether you’re preparing for a special occasion or just looking for something tasty, this murukku never fails to impress. It’s sure to become a household favorite.
Rava Murukku Ingredients
- Rice flour – It acts as the base of the dough. Use fresh, fine-quality rice flour to get a crisp and light texture. It helps the murukku hold its shape while frying and gives that perfect crunch in every bite.
- Rava (sooji) – The star ingredient in this recipe. It gives the murukku a soft, slightly airy inside while keeping the outside crispy. Make sure to grind the rava finely.
- Butter – Adds richness and enhances the overall flavor of the murukku. It also helps achieve a soft crunch texture and ensures the murukku doesn’t turn too hard after frying.
- Red chili powder – Adds a mild heat and bright color to the murukku. You can adjust the quantity based on your spice preference.
- Black sesame seeds – Adds a subtle nutty crunch and a nice visual contrast in the murukku. It also aids digestion.
- Water – Used to knead the dough to a soft, non-sticky texture. Add water little by little to get the right consistency.
- Oil – Used for deep frying. Always use fresh oil and make sure it’s hot enough so the murukku cooks evenly and turns golden and crisp without absorbing too much oil.
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Why This Recipe Works
- It is a quick and easy recipe to make with minimal ingredients.
- This recipe is made with simple pantry ingredients.
- It has a crispy texture and mild spice, makes it perfect for any time snack.
- You can easily customize the spice level to suit your taste preference.
- It’s perfect for festivals, tea time, or as a party snack.
- It can be stored in an air-tight container for several days.
How to make Rava Murukku Step by Step
1.Grind rava to a fine mixture, Set aside. Boil water and when it starts to boil keep in low flame and add rava.
2.When rava is fully cooked, switch it off. Make sure there are no lumps, cool down completely. To a mixing bowl add rice flour, cooked rava, red chilli powder, butter, sesame seeds and required salt.
3.Add water little by little to form a smooth non sticky dough. I chose star press mold.
4.Fill your murukku press with the dough and start pressing into small murukkus. I pressed it in a ladle and flipped it in oil. You can even press it directly into oil.
5.Deep fry till golden browned. Drain in tissue paper. Repeat the process until the entire dough finishes. Drain in tissue paper.
Cool down then store in an airtight container.
Expert Tips
- Grinding – Grind the rava into a fine powder before using it in the dough. This helps to avoid breakage while pressing and gives a smooth finish to the murukku.
- Water – Add water little by little while kneading the dough. Adjust the amount, as it may vary depending on how dry or moist your rava is. The dough should be soft, smooth, and not sticky.
- Frying – Fry the murukku in medium hot oil. If the oil is too hot, the outside will brown too quickly and the inside stays undercooked. Frying at the right temperature ensures a crisp and evenly cooked murukku.
- Molding – Use a star-shaped murukku press for a traditional look. If you don’t have one, a round nozzle or even shaping by hand will work. Just make sure the dough is soft enough to press easily.
- Oil temperature – To test if the oil is at the right temperature, drop a small piece of dough into the oil. If it rises to the surface immediately without browning too quickly, then the oil is ready for frying.
Serving and Storage
Serve Rava Murukku fresh and crispy. It can be paired with a hot cup of tea or coffee. It’s perfect for tea-time snacks, casual gatherings, or even as an appetizer for festive meals.
Store the murukku in an airtight container. It stays fresh for up to a week. Make sure to keep it in a cool, dry place to maintain its crunchiness.
FAQS
1.Can I use homemade rice flour for this recipe?
Yes, you can. Just ensure its finely ground for the best texture. However you can use store bought rice flour too.
2.Can I press the murukku directly into hot oil?
Yes, if you’re comfortable, you can press it directly into the oil. Just be cautious of the hot oil.
3.Can I replace sesame seeds with cumin seeds?
Yes, cumin seeds work well as a substitute for sesame seeds.
4.Why is my murukku soft and not crispy?
Make sure to knead the dough well and fry in medium heat oil. Also, ensure the dough is not too sticky. If oil is not a the correct temperature while frying murukku may turn soft.
5.How do I know if the oil is ready for frying?
Drop a small piece of dough into the oil. If it rises immediately, the oil is ready for frying.
6.Can I use other types of flour?
While rice flour and rava are ideal for this recipe, you can experiment with other flours, but they may change the texture and flavor.
If you have any more questions about this Rava Murukku Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Rava Murukku Recipe
Ingredients
- 1/2 cup rice flour
- 1/4 cup rava or sooji
- 1/2 teaspoon butter
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon black sesame seeds
- salt to taste
- oil to deep fry
- water as required
Instructions
- Grind rava to a fine mixture, Set aside.
- Boil water and when it starts to boil keep in low flame and add rava.
- 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.
- Add water little by little to form a smooth non sticky dough. I chose star press mold.
- Fill your murukku press with the dough and start pressing into small murukkus. I pressed it in a ladle and flipped it in oil. You can even press it directly into oil.
- Deep fry till golden browned. Drain in tissue paper.
- Repeat the process until the entire dough finishes. Drain in tissue paper.
- Cool down and then store Rava Murukku in an airtight container.
Notes
- Grinding – Grind the rava into a fine powder before using it in the dough. This helps to avoid breakage while pressing and gives a smooth finish to the murukku.
- Water – Add water little by little while kneading the dough. Adjust the amount, as it may vary depending on how dry or moist your rava is. The dough should be soft, smooth, and not sticky.
- Frying – Fry the murukku in medium hot oil. If the oil is too hot, the outside will brown too quickly and the inside stays undercooked. Frying at the right temperature ensures a crisp and evenly cooked murukku.
- Molding – Use a star-shaped murukku press for a traditional look. If you don’t have one, a round nozzle or even shaping by hand will work. Just make sure the dough is soft enough to press easily.
- Oil temperature – To test if the oil is at the right temperature, drop a small piece of dough into the oil. If it rises to the surface immediately without browning too quickly, then the oil is ready for frying.
Divs
These tiny murukkus look so cute and inviting!
Raks anand
I too love making tiny murukku they look so cute
Jothi Sastry
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?
SHARMILEE J
No need to roast the rava, yes you can use the fine variety rava and skip grinding
Geetica Agarwal
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!
Geetica Agarwal
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?
SHARMILEE J
Rava should be cooked soft like how we cook for upma….it 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….
Prameela Bhat
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 🙂