Kerala Murukku is one of those snacks I truly enjoy making – not just for the taste, but for the memories that come with it. Crisp, light, and made with just a few simple ingredients, it’s a staple in many Kerala homes during festivals or tea-time gatherings. While murukku is popular across South India, our version in Kerala has a gentler touch – subtle spices, a melt-in-the-mouth texture, and always that comforting aroma of homemade goodness.
The traditional dough is made with rice flour, a little urad dal flour, jeera (cumin seeds), butter, and salt. No overpowering masalas – just clean, familiar flavors. The dough is pressed into spiral shapes using a murukku mould and deep-fried until golden and crisp. It’s a snack that stays fresh for days and always tastes best when shared.
What’s interesting is how murukku has evolved with time. While the traditional version remains a favorite in my kitchen, I also love seeing how younger home cooks and snack brands are experimenting with flavors. These days, you’ll find vibrant spinach murukku, tangy tomato murukku, and even beetroot or cheese-infused versions! They bring a playful, colorful twist to a classic – and honestly, they’re fun to make and serve.
Spinach murukku, for instance, adds a mild earthiness and a beautiful green hue to the snack. Tomato murukku has a subtle tang and a soft reddish color – perfect for kids or those who want something a little different. These versions keep the essence of murukku alive, while bringing in a bit of modern flair.
Still, no matter how many variations I try, I always come back to the classic Kerala murukku – light, crispy, and just right with a cup of hot tea. It reminds me of holidays spent helping in the kitchen, shaping dough, and waiting for the first batch to cool – only to finish it long before the second batch was done.
Whether you stick to the traditional or experiment with new flavors, murukku is one of those snacks that brings joy – from the moment you start pressing the dough to the very last bite.
Kerala Murukku
Ingredients
Instructions
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Murukku is a classic South Indian snack, often served during tea time. It’s crispy, tasty, and surprisingly easy to make. So let’s get started!
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Dry roast urad dal for a few minutes on low flame, then grind it into a fine powder using a mixer grinder. Sieve the powder to remove any coarse particles.
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In a mixing bowl, combine rice flour, urad dal powder, salt, sesame seeds, asafoetida, cumin seeds, ghee (or oil), and chilli powder.Note: Cumin seeds, asafoetida, and chilli powder are optional — you can skip them if preferred.
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Add enough water (preferably warm) and knead into a soft dough.The dough should be softer than regular chapati (roti) dough.
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Heat enough oil in a pan over medium flame for deep frying.
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Fill the dough into a murukku press (sev maker) fitted with the desired plate - usually the star-shaped plate is used.
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Press and shape the murukku into spirals on a butter paper or banana leaf.
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To check if the oil is ready, drop a small pinch of dough into it - if it rises quickly without browning, the oil is at the right temperature.
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Gently lift each murukku with a slotted ladle or spatula and slide it into the hot oil.
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Deep fry until golden and crisp. Remove and place on a kitchen tissue to absorb excess oil.
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Enjoy your homemade Murukku with a hot cup of tea!