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 south indian snack food. Often served as a tea time snack. You can make Murukku really easy. so let’s start.
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First of all we will dry roast Urad dal for few minutes n mixer grinder and make fine powder . You can use a sieve.
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Next Mix Rice powder, Urad dal powder, Salt, Sesame seeds, Asafoetida,Cumin seeds, Ghee/ Oil and Chilly powder.
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Here Cumin seeds, Asafoetida and Chilly powder are optional, so if you don’t wish, you can skip it
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Next add enough water, preferably warm water and kneed to a dough
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The consistency should be more soft than chapatti (roti) dough
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Heat enough oil in medium flame for deep frying
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Fill enough dough in Murukku press (Sev maker) with required plate (usualy star plate)
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Press and and make spiral shape murukku in a butter paper or Banana leaf
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Just check the heat of the oil by dropping a pinch of dough to oil.
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If it rise quickly without browning, its perfect
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Transfer it to strainer ladle and move to hot oil
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Deep fry each of them to golden colour, and drain excess oil by placing fried it on kitchen tissue
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Enjoy Murukku with Tea.