June 6, 2009

Rice Murukku

Cooking time: Approx. an hour after the rice is soaked.


  • Rice – 1 Cup (Soaked for about an hour)
  • Fried gram – 1 Cup (Powdered smooth)
  • Hing (Asafoetida) -a pinch
  • Cumin seeds -1tsp
  • Butter-2tsp
  • Oil to deep fry
  • Salt to taste


Method of preparation:-

  1. Grind the rice by adding a very little amount of water such that the rice paste becomes a thick dough.
  2. In a bowl, add the rice paste, fried gram, butter, cumin seeds and the salt and knead well with your hands. Ensure that the mixture is soft.
  3. Put this murukku mixture in the murukku mould and press it into neat round shapes.
  4. Heat the oil, deep fry until both sides are golden brown.
  5. Break the fried murukku into small pieces and store in airtight container.
  6. In case you wish you can also retain it in the same shape.
Photograph courtesy airosan used under Creatives Common License


A self-proclaimed Champion Cook, who gets the confidence from the love and praises showered upon me by my family consisting of a Cute little Daughter and a husband who loves the Internet more than me (LoL..) and who incidentally happens to be the man behind the technical aspects of this blog. I love working from home and the benefits that come from it and that is why I started this blog where I document all my adventures with cooking. Follow me on my journey..

Puja Darshan

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