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    Arisi Murukku | Kara Murukku

    Dec 12, 2016 · 6 Comments

    My 310th recipe, "Arisi Murukku | Kara Murukku", a crispy, crunchy anytime South Indian snack. Something which you can make in a large batch and enjoy leisurely whenever you have a craving for a quick snack.

    arisi murukku

    Technically 4th of December was Revi's Foodography 2nd blog anniversary. However, as per the Tamil Calendar, I started my blog on the auspicious day of Karthigai Deepam, 2 years ago. Today is Karthigai Deepam again and time for one more quick little celebration. I chose Karthigai Deepam as the day, since it is a festival of lights and I wanted to have a bright start to my blogging adventure. And it certainly worked well in my favor and cant have bargained for more. So to celebrate Karthigai Deepam as well as my 2nd Blog anniversary, decided to make yet another classic and traditional South Indian recipe. However cutting down on the sugar, chose to make a favorite savory snack of mine.

    arisi murukku

    Murukku is a savoury, crunchy South Indian snack, usually made with rice flour. It is so called as murukku due to its twisted form. Twisted meaning Murukku in Tamil. With the winter storms becoming more regular bringing in cool temperatures, I am almost always craving for a snack in the evening. It becomes difficult for me to make puff and samosas on a daily basis. Murukku is the perfect solution. I usually make a big batch and store it in an airtight container. And whenever I crave for a quick little snack, I have the murukku ready at my disposal.

    arisi murukku

    While I have posted a few murkku recipes earlier, like kai murukku, cashew murukku, etc., this one is by far my most favorite version. Unlike other versions this arisi murruku is the one which I frequently make at home. The reason is pretty simple. This arisi murukku is super easy to make with mostly ingredients which is readily available in my kitchen. Also this arisi murukku is made spicy with the addition of red chillis, which I very much love. We also call this as Kara murukku, due to the spiciness.

    arisi murukku

    This arisi murukku recipe needs just a few basic ingredients. Rice flour and roasted gram flour forms the base of the dough. Melted butter is added to lend softness to the murukku and other spices like asafoetida adds the needed flavor to this murukku. The Dry red chillies play a dual role here. They lend themself to the spiciness of the murukku, as well as provides a nice reddish orange color to the arisi murukku. And the most happiest part of the process for me is when I get to shape the murukku with the murukku press. Making the perfect spirals is always fun to do. A recipe which makes both the cook and the person eating happy 🙂

    arisi murukku

    Arisi Murukku | Kara Murukku

     

    arisi murukku

    Arisi Murukku

    Revathi Palani
    Arisi Murukku is a crispy crunchy South Indian snack made with rice flour and roasted gram flour dal flour. Perfect to enjoy as an anytime snack.
    Print Recipe Pin Recipe
    Prep Time 3 hrs 10 mins
    Cook Time 30 mins
    Total Time 3 hrs 40 mins
    Course Snack
    Cuisine Indian

    Ingredients
      

    • 3 Cups Idli Rice
    • 14 Dry Red Chilli (adjust per taste)
    • 1 Cup Roasted Gram
    • 1 Tbsp Melted Butter (melt after measuring)
    • ½ tsp Asafoetida
    • 1 tsp Salt (adjust per taste)
    • Water - as needed for grinding
    • Oil - for frying

    Instructions
     

    • First, wash and soak the rice, along with the red chillies, in sufficient water for atleast 3 hours.

      murukku   murukku
    • Meanwhile, powder the roasted gram (pottu kadalai) using a dry grinder / mixie. Keep it aside.

      murukku   murukku
    • Once the soaking time is done, first add the red chillies to the grinder / mixie and grind for a couple of secs. Now add a portion of the rice to the mixie and grind to a smooth batter. Just add a little water sufficient for grinding. Do not add more water, the batter should be thick and not watery.

      murukku   murukku

      murukku   murukku
    • Transfer the ground chilli and rice mixture is a large mixing bowl. Grind the remaining rice to a similar consistency and transfer to the mixing bowl.

      murukku   murukku
    • Add the ground gram flour and the remaining ingredients (except oil for frying) to the bowl. Mix well using your hand to get a smooth, non sticky dough.

      murukku   murukku

      murukku   murukku
    • Heat oil in a kadai for frying. Then, take a murukku press and grease the inside with oil. Grease the back side of a ladle and keep it ready. Take a small portion of the dough and add it to the murukku press. Slowly make spiral shape onto the back side of the greased ladle, as shown in the pic.

      murukku   murukku
    • Gently transfer the spiral dough into the hot oil and fry in medium flame until golden and oil stops bubbling. Remove from the oil and drain the excess oil on a paper towel.

      murukku   murukku
    • Store in an airtight container and enjoy.

      arisi murukku

    Notes | FAQ

    - Make sure that the murukku batter is not too thick or watery. If too thick, the murukku will turn out hard. If too thin, the murukku will absorb too much oil.
    - If the dough is very thick, sprinkle some water to make it into a smooth dough. If the dough is very thin, add some more ground gram flour to get the correct consistency.
    - Remember to use melted butter and not softened butter to get the right texture for the murukku.
    - Always taste the first murukku and adjust salt and spiciness accordingly.
    - Fry murukku in batches to ensure that the oil temperature is maintained.
    - Use a murukku press plate with single star shaped hole.
    - While I do not recommend this product, you can take a look here on Amazon page, to see how a murukku press looks like.
    « Palak Paneer Puff
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    Reader Interactions

    Comments

    1. Preeti says

      November 03, 2021 at 9:54 am

      Can I make this with rice flour from the store?

      Reply
      • revifood says

        February 03, 2022 at 5:41 am

        No Preeti this specific recipe is made from freshly ground rice batter

        Reply
    2. premji joy v says

      May 10, 2019 at 5:55 am

      which oil is best for cooking murukoo?

      Reply
      • revifood says

        May 22, 2019 at 2:48 pm

        Hi Premji, I use sunflower or vegetable oil for frying.

        Reply
    3. Arshiya says

      January 10, 2017 at 8:12 am

      I try ur recipe it came good

      Reply
      • revifood says

        January 11, 2017 at 5:35 am

        Thanks Arshiya for trying 🙂

        Reply

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