Jannah Theme License is not validated, Go to the theme options page to validate the license, You need a single license for each domain name.
Breakfast RecipesRecipesSummer RecipesSummer Special

How To make Murukku (Fried Lentil Snack)? | Instant Murukku (Fried Lentil Snack) Recipe

Murukku is a traditional Indian snack made from lentil flour and rice flour. It is a popular snack in South India and is usually made during festivals and special occasions. Murukku has a crispy and crunchy texture and is usually paired with tea or coffee. Here is a recipe for making Murukku at home:

Here’s a simple recipe to make kache kele ki tikki at home:


  • 1 cup urad dal (split black gram)
  • 2 cups rice flour
  • 1 tsp cumin seeds
  • 1 tsp sesame seeds
  • 1 tsp red chili powder
  • 1 tsp asafoetida
  • 1 tsp salt
  • 1 tbsp butter
  • Water, as needed
  • Oil, for deep frying


  • Rinse the urad dal in water and soak it for 2-3 hours. Drain the water and grind the dal in a food processor to make a fine powder.
  • In a mixing bowl, combine the urad dal powder, rice flour, cumin seeds, sesame seeds, red chili powder, asafoetida, salt, and butter. Mix well to combine all the ingredients.
  • Add water slowly and knead the dough until it becomes soft and pliable. The dough should not be too hard or too soft.
  • Heat oil in a deep frying pan on medium-high heat.
  • Meanwhile, take a small portion of the dough and roll it into a long cylindrical shape with your hands.
  • Take a Murukku maker (also called “chakli press”) and attach the plate with small holes.
  • Fill the Murukku maker with the dough and start pressing the dough through the holes. Press the dough directly into the hot oil, making a circular pattern.
  • Fry the Murukku until it turns golden brown on both sides. Remove it from the oil and place it on a paper towel to drain excess oil.
  • Repeat the process with the remaining dough, filling the Murukku maker each time with fresh dough.
  • Once all the Murukku are fried and cooled, store them in an airtight container. They can be stored for up to 2 weeks.


  • Make sure to grind the urad dal into a fine powder. Any coarse bits will make the Murukku crumble.
  • Do not over-knead the dough as it will become tough and hard to press through the Murukku maker.
  • Adjust the spice level to your taste. If you prefer a milder flavor, reduce the amount of red chili powder.
  • Be careful while deep frying the Murukku. Make sure the oil is hot enough, but not too hot, or the Murukku will burn.
  • You can experiment with different shapes of Murukku using different plates on the Murukku maker.

Enjoy your homemade Murukku as a crunchy and delicious snack!

Back to top button