Tag Archives: murukku

Kezhvaragu Murukku/Ragi-Finger Millet Murukku


Kezhvaragu or Finger Millet is a highly nutritious product. Having included in the Dosai Series (Kezhvaragu/Ragi Dosai) and Sweets (Kezhvaragu-Kambu Urundai/Ragi-Bajra Sweet Balls), this time it is a savoury snack with Kezhvaragu/Finger Millet.

Murukkus or the Savoury Twisties, exclusive to the south of India are not to be missed during festivities. These deep fried snacks can be given a healthy touch with the inclusion of nutritious ingredients. These are any time better than the white/all purpose flour/maida based junks.

Deepavali without murukku is like Christmas without Cake. I think I could say that… But I can also see a variety of other sweets and snacks in line to oppose this. Yes… Deepavali or Diwali is the best time to make, taste and share countless number of sweets and snacks. So, each post on Diwali snacks can always include this sentence – diwali is incomplete without murukku; without athirasam; without thattai; without mixture; without nei urundai and many more in queue.

It is for mothers and children to choose what they want in their sweet/snack list. Our  list this year has Kezhvaragu Murukku.
Kezhvaragu Murukku/Ragi-Finger Millet Millet



Ingredients (makes appr. 30 murukkus)

flours and dough



  • kezhvaragu maavu/ragi powder – 1 cup
  • arisi maavu/rice powder – 1 cup
  • pottukkadalai podi/roasted channa dal powder – 1/2 cup
  • vennai/butter – 2 tsp
  • yennai/hot oil – 3 tsp
  • uppu/salt – to taste
  • ellu/sesame seeds – 2 tsp
  • seeragam/sumin seeds – 2 tsp
  • perungayam/asafoetida powder – 1/2 tsp
  • water – enough to make dough
  • oil – to deep fry


Method of Preparation

pottukkadalai and murukku maker

dosaikal 12 061IMG_1334


  1. Roasted Channa/Pottukkadalai is the lentil used directly to make chutneys. Dry roast pottukkadalai slightly (before it becomes brown) and powder in a dry grinder
  2. Sieve and mix kezhvaragu/ragi powder, arisi maavu/rice powder and pottukkadalai powder
  3. Mix sesame seeds, cumin seeds , asafoetida powder, salt, butter, and hot oil with enough water to make a soft dough
  4. Heat oil in a frying pan
  5. Use any preferred disc to make murukku and fill the cylindrical container with one portion of dough
  6. Make each murukku on a ladle and drop it gently in  oil
  7. Fry till golden brown
  8. Remove in kitchen tissues to absorb excess oil
  9. Let them cool and store in an air-tight container.





Kezhvaragu powder turns black in color very quickly when fried. Hence it might be difficult to find out whether the murukkus are completely fried. The best method is to take out when the bubbly hot oil settles down and the spluttery sound is done.


Araithu Chutta Murukku-1/Crispy Murukku made with Freshly Ground Rice



Murukkus come in different shapes and tastes (https://dosaikal.com/the-all-time-favourite-murukku/). So does the Murukku Maker. This time, I got a new one – easier one to make murukkus from Chennai.

my new murukku maker


Here, in Phnom Penh, finely ground rice flour is not available. When craving overpowers non-availablity, innovation in kitchen begins! Those days when they were no electric equipments to grind, no public mills to mill fine powder, self sufficient households made their murukkus from different sources. One was this… soaking rice and grinding to fine paste/dough.

Even now, there are many villages where the traditional ‘Aattural’ is still used for grinding purposes – Idli/Dosa Batter, Vadai (Crispy salted doughnuts with dehusked black gram) or murukku maavu and many more. Aattural – Aattuthal or Aattu comes in place of araithal which in tamil means to grind and ‘ural’ is the grinder.


That is why, I searched for a Murukku without rice or floured dehusked black gram or a murukku with other substitute ingredients, but the end result should be a feast to teeth.

I pulled out my almost twenty year old cook book from Thoothukudi – which has various native recipes as well as those popular around the world.

Next, I referred Mrs. Mallika Badrinath’s Murukku book and concluded on this one. It is actually the recipe for ribbin pakoda, another crispy chips in shape of small ribbons – hence the name. I altered the amount of bengal gram flour as the first set came out a bit hard.


So, here is Araithu Chutta Murukku.. thanks to my Grinder – could get a smooth dough. The original Araithu chutta murukku has ground rice with dehusked black gram flour. It is also called ‘Puzhungal Arisi Murukku’ – Par-boiled Rice Murukku. To reduce the work of dry grinding ulundham paruppu/urad dal/dehusked black gram flour at home, I stuck to bengal gram flour. That’s why I named Murukku -1. Next time, I shall make with dry grinded black gram! When I spoke to aachi the other day, she mentioned of adding powdered pottu kadalai/chutney dhal instead of bengal gram flour. I just wanted to give way for Araithu Chutta Murukku 2 and 3 to follow in future!

The Murukkus had the flavour and taste and crisp too, though I would not rate them as perfectly crisp.

Araithu Chutta Murukku/Crispy Murukku made with Freshly Ground Rice



  • puzhungal arisi/parboiled rice – 2 cups
  • kadalai maavu/bengal gram flour – 1 cup
  • ellu/sesame seeds – 1 tblsp
  • milagai vatral/red chillies – 10 no.s
  • uppu/salt – 2 tsp
  • yennai/oil – 2 tblsp hot oil
  • yennai/oil – for frying
  • perungayam/asafoetida powder- 1/4 tsp


mixed dough



I also tried ‘kai murukku’ – twists made with hands


Method of Preparation

  1. Wash and soak rice in just enough water for 2 hours
  2. Grind with very little water and red chillies into a smooth paste
  3. While still grinding, add salt and asafoetida in the end and switch off the grinder
  4. Mix bengal gram flour to the rice paste
  5. Heat 2 tblsp oil separately and pour into the rice paste and bengal gram flour. Mix well with sesame seeds to form a firm dough
  6. Take the murukku maker and choose your favourite shaped disc. Fill the dough inside
  7. Make murukkus on a plate and fry them in batches in hot oil till golden brown
  8. Take the murukkus out on absorbent sheet
  9. When they are at room temperature, store in air tight container.


The All time Favourite Murukku!

Murukku in tamil and chakli in kannada and marathi and chakri in gujarati is very popular for its different shapes and crisp fried taste. It is also handy due to its storable convenience. Nowadays, even in india, families prefer to get them from savoury shops to distribute for deepavali and even to send abroad to their children.

Murukku – as a verb in tamil means ‘to twist’. The dough made of rice flour and urad dal flour(dehusked black gram) is twisted and swirled to be made into round shapes, and hence the name! There are also different kinds of murukkus –

  • thenkuzhal – plain murukku
  • magizhambu or mullu murukku – murukku with a thorny sharp texture
  • kai murukku – hand twisted murukku
  • vennai murukku – butter murukku

and many more with a little variation like ribbon pakoda, kara sev and so on.

Murukkus can be magical for first timers – especially first time makers. Be it the ones made by the murukku maker, or the hand-made kai-murukkus, making murukku is an art by itself. Tasting, without knowing when to stop can be another art worth mentioning! Not getting into any gender bias, boys seem to fare better in this art! Sitting with aachi and amma to see the murukkus being made by hand on plastic sheets or the murukku maker ones directly into oil with elegant expertise, I have experienced the joy of viewing, tasting and once in a while trying to make some too.

They are quite easy to make – with the murukku maker and some patience – you can surprise your family and yourself too with these excellent crispies.  The rice flour used to be prepared by a long process of soaking raw rice, then drying them in a clean white cloth in a shady place at home, and later milled. With easily available rice flour in the indian markets abroad, this has become easier, though nothing to match the home-made rice flour. Of course, the urad flour is not available so easily in the markets – that has to be done at home. I have always used the flours sent by amma, this time I thought I would try making urad flour at home but had the milled rice flour from chennai!  Making urad flour was not at all a tedious one!

Deepavali snacks are incomplete without these different kinds of murukkus.


Making Murukku



Ingredients (makes approximately 15 murukkus)

  • rice flour – 2 cups
  • urad flour – 1/2 cup
  • white/black sesame seeds – 1 tsp (cumin seeds can be used instead of sesame seeds)
  • salt – as needed
  • oil – for frying

Method of Preparation

Making Urad flour

  1. Heat a hard bottomed vessel or kadai
  2. Dry roast ulundham paruppu/urad dal – dehusked black gram till golden brown
  3. Grind to a fine powder in a blender
  4. Sieve it and keep aside.

Note: 100 gms urad dal gives 100 gms urad flour

Making dough

  1. Sieve rice flour and urad flour
  2. Soak salt in very little and let it dissolve. This helps in even distribution of salt
  3. Add dissolved salt, sesame or cumin seeds and enough water to flour mixture and make a smooth dough
  4. The dough should neither be too tight nor too loose. 

Making murkku

1. Take one portion of dough and fill it inside the cylindrical container of the murukku maker

2. Close it with the single holed disc


3. Press into medium size murukkus on an aluminium foil sheet or any oiled plate


4. I used a greased plate and used a dosai thiruppi – ladle used to turn the dosais, to take it out and drop in the oil


5. Take care to drop the murukkus gently in the oil

6. Fry till golden brown

7. Remove in kitchen tissues to absorb excess oil

8. Let them cool and store in an air-tight container.