Beetroot Murukku - South Indian Crunchy Snack
Prep time
Cook time
Total time
Recipe type: snack
Cuisine: Indian
Serves: Makes 18
  • Rice flour, roasted- 1 cup (you could use rice flour that's used for making Idiyappam)
  • Beetroot- 1 medium sized
  • Melted butter- 1 tbsp
  • Cumin seeds or jeera- 1 tsp
  • Chili powder- ½ tsp (or more if you need it to be spicy)
  • Asafoetida- 2 pinches (optional)
  • Salt- to taste
  • Water- less than ¼ cup to make the dough
  • Oil- enough for deep frying
  1. Dice the beetroot to small pieces and cook with ¼ cup water till the beetroot has turned fork tender. Let cool down.
  2. Puree the cooked beetroot with ¼ cup water to a smooth paste (if there is any water left in the pan after cooking the beetroot, you can use that water to puree).
  3. In a large bowl, combine roasted rice flour, cumin seeds, chili powder, asafoetida, salt and melted butter.
  4. Add the pureed beetroot and combine well.
  5. Add water little by little and knead the dough till it turns soft. (I added less than ¼ cup of water).
  6. Do not add too much water and make the dough too soft and watery.
  7. Heat enough oil for deep frying in a frying pan over medium heat.
  8. I've a hand held mould that has to be rotated (used for making idiyappam )and I used the star shaped disc in it.
  9. Place a handful of dough into the mould and close with its lid.
  10. Rotate or press the top part of the mould based on the kind of mould you are using.
  11. Let the dough fall on a slotted spoon greased with non-stick cooking spray or oil.
  12. When the dough falls onto the slotted spoon keep rotating and make coil or round shapes.
  13. 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, the oil is ready.
  14. Dip the slotted spoon into the hot oil, and gently slide the coiled dough into the oil.
  15. Deep fry by fully submerging the dough and let it turn crispy.
  16. Transfer to a kitchen paper towel and let cool down.
  17. Enjoy, leftovers can be stored in an air tight container.
When you press the dough-if the dough is breaking and not falling continuously, then you need to add little more flour ( 2 tbsp) and water (1 to 2 tbsp) and knead well to form a soft dough.

You could replace beetroot puree with potato puree.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at