Kai Murukku, also known as 'handmade murukku,' is a traditional South Indian savory snack made primarily from rice flour and urad dal (black gram) flour. It is named 'kai' (meaning 'hand' in Tamil) because it is skillfully shaped by hand into intricate spirals or coils before being deep-fried to a...
Ingredients
Raw rice2cup
Urad dal1/2cup
Butter1 1/2tbsp
Black sesame seeds1tbsp
Cumin seeds1tsp
Salt (to taste)
Oil (for deep frying)
Nutrition (per serving)
Calories
82.3kcal (4.12%)
Protein
2.2g (4.38%)
Carbs
12.7g (4.61%)
Sugars
0.2g (0.32%)
Healthy Fat
1.7g
Unhealthy Fat
1.2g
% Daily Value based on a 2000 calorie diet
How to make Kai Murukku
- Step 1
Soak raw rice for 3 hours, then rinse and drain out the water.
- Step 2
Grind the soaked rice to a smooth paste using very little water. Set aside.
- Step 3
Dry roast urad dal until it turns light brown in color.
- Step 4
Let the roasted urad dal cool completely, then grind it into a fine powder.
- Step 5
Add the powdered urad dal to the ground rice paste along with butter, sesame seeds, cumin seeds, and salt.
- Step 6
Mix and combine well. The batter should be smooth and flexible, neither too tight nor too loose.
- Step 7
Grease your hands with a little oil. Take a small lemon-sized ball of the batter and shape one end to a slight point and make small ribbon shape.
- Step 8
Gently twist and roll the dough using your fingers to form a spiral or coil shape on a cotton cloth.
- Step 9
Repeat the process until all the batter is used.
- Step 10
Heat oil for deep frying. When the oil is hot, add the prepared murukku one by one.
- Step 11
Fry on medium to high flame until the bubbles stop and the murukku turns golden and crispy.
- Step 12
Remove from oil and drain on paper towels. Tasty and crispy kai murukku is ready to serve.
Nutrition (per serving)
Nutrition (per serving)
Calories
82.3kcal (4.12%)
Protein
2.2g (4.38%)
Carbs
12.7g (4.61%)
Sugars
0.2g (0.32%)
Healthy Fat
1.7g
Unhealthy Fat
1.2g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the rice is soaked for the full 3 hours to achieve a smooth paste.
Roast the urad dal evenly to enhance the flavor of the murukku.
Grease your hands lightly with oil to prevent the dough from sticking while shaping.
Fry the murukku in batches to avoid overcrowding the pan and ensure even cooking.
Store the murukku in an airtight container to retain its crispiness for longer.
FAQS
Can I use store-bought rice flour instead of grinding raw rice?
While traditional kai murukku is made using freshly ground rice paste, you can use store-bought rice flour as a substitute. Do not use roasted rice flour. However, the texture and flavor may vary slightly.
How do I ensure the murukku doesn't break while shaping?
Ensure the batter is smooth and flexible. If it's too dry, add a few drops of water to adjust the consistency.
Can I use white sesame seeds instead of black sesame seeds?
Yes, you can use white sesame seeds, but black sesame seeds are traditionally preferred for their distinct flavor and appearance.
How long can I store kai murukku?
Kai murukku can be stored in an airtight container for up to 2-3 weeks if kept in a cool, dry place.
What oil is best for deep frying murukku?
Any neutral-flavored oil like sunflower oil or vegetable oil works well for deep frying murukku.
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Gayatri
(@rene121)
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. ...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia