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Kai murukku recipe

Kai murukku recipe the traditional way with step by step pictures.
Course Snack
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 30 small murukkus


  • 2 cups idli rice(parboiled rice/pulungal rice)
  • 1/4 cup urad dal flour (sieved and roasted)
  • 1 tbsp butter
  • 1 tsp jeera
  • salt to taste
  • oil to deep fry


  • Soak idli rice for 2 hours, then rinse and drain water.Grind it to a smooth batter using very less water in a grinder.You can use mixie too.Now take this batter in a mixing bowl.
  • Add urad dal flour,butter,salt and jeera.
  • Mix well so that the distribution of flour and butter is even.The batter shouldn't be very tight or too loose. It should be smooth and flexible,check my notes for more detailed information.
  • Grease your fingers with oil, keep a small lid on the cloth.Take a small lemon sized ball, bring one end to slightly pointing.
  • Roll it out using your fingers and stick it to the cap. Then gently using a twist and turn motion, roll out the dough into the shape of murukku.Now remove the cap  and then move onto making the  next murukku.Check my video.Similarly finish off the dough.I made some 10-15 murukkus then fried and again sat down to twist.
  • Heat oil in a kadai.Now using a flat laddle, take the murukku carefully and flip into preheated oil.
  • Fry until golden in low medium flame.Drain in tissue paper.Store in airtight container and enjoy.


  • The dough should not be too tight, if its tight then rolling will be tough and also it will get dried up soon and will break while rolling.
  • If the dough is too tight then sprinkle little water.
  • Grind the batter with minimum water, just keep sprinkling water little by little while grinding.
  • If the batter is little runny add a tbsp of urad dal flour.Do not add more.
  • Never roll the remaining dough into balls like seedai and put it in oil, it will burst.It happened for me while making butter murukku.
  • While mixing the dough mix well with your hands, do not knead but mix really well so that the distribution of flours and butter is even throughout.