Rice and Gram Flour (Besan) Murukku


Crunchy South Indian snack made with rice flour and gram flour or besan…

Yesterday, I had a craving for murukku, so I went ahead and made it. It turned crunchy and I felt really good. I’d tried making murukku twice before- once with rice flour and urad dal flour and the second time I added beetroot puree to the rice flour. Both kinds turned out great. So, this time I made the dough using rice flour and besan or gram flour.

Basically, different kinds of flour can be used for making the murukku dough and the dough is made into coil shapes using a mould and then deep fried. You will have an amazing Crunchy snack time with these murukku…

Beetroot Murukku recipe, click here

Murukku made with Rice and Urad Dal flour recipe, click here

murukkuRotating Mould used for making Murukku

murukku moldStar shaped disc


Rice and Gram Flour (Besan) Murukku
Recipe type: Snack
Cuisine: Indian
  • Rice Flour, roasted- 1 cup
  • Gram Flour or Besan or Chickpea flour- ½ cup
  • Sesame seeds- 1 tbsp
  • Chili powder- ½ tsp
  • Salt- ¾ tsp
  • Asafoetida- 2 pinches (optional)
  • Oil- 2 tbsp
  • Water- close to ½ cup
  • Oil- enough for deep frying
  1. In a large bowl, sieve rice flour and gram flour together without any lumps.
  2. Add sesame seeds, chili powder, salt, and asafoetida if using, combine well.
  3. Add 2 tbsp oil and combine well.
  4. Add water little by little and knead the flours well till you have a soft dough. Based on the quality of the rice flour, you might need more or less water, so it's important to add water little by little and knead till a soft dough has formed.
  5. Heat enough oil for deep frying in a frying pan over medium heat.
  6. I've a hand held mould that has to be rotated (used for making idiyappam ) and I used the star shaped disc in it.
  7. Place a handful of dough into the mould and close with its lid.
  8. Rotate or press the top part of the mould based on the kind of mould you are using.
  9. Let the dough fall on a slotted spoon greased with non-stick cooking spray or oil.
  10. When the dough falls onto the slotted spoon keep rotating and make coils.
  11. First, test if the oil is ready- by dropping a small piece of dough into the oil, if the oil makes the sizzle sound when you drop the dough, oil is ready for frying.
  12. Dip the slotted spoon into the hot oil, and gently slide the coiled dough into the oil.
  13. Deep fry by fully submerging the dough and let it turn golden and crispy.
  14. Transfer to a kitchen paper towel and let cool down.
  15. Enjoy, leftovers can be stored in an air tight container.


Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...

Like us on Facebook
on Facebook

Follow me on Twitter
Follow @thasneen on Twitter
Add me on Google+
on Google+

If you enjoyed this, Like or Comment below to let me know!

Leave A Response

Rate this recipe: