Kai murukku recipe from scratch with video and step by step pictures and instructions! Gokulashtami recipes.
My grandma is an expert in making these “Kai murukku”. She makes it so fast and its will look so elegant when she makes it with ease. My mom too makes kai murukku, but both their style differs a lot. I always loved watching them making it for Gokulashtami. I used to sit and hear all those stories and gossips they both used to talk. My paati also makes murukku in shapes of some small kolams specially for me. They will be so so cute.These homemade kai murukkus are so different in flavour and taste than we buy from the shops. I love this homemade murukkus for its flavour and unique taste. Next to uppu seedai and vella seedai, kai murukku is my favorite.
I always try my hands in making these murukku when ever I make thenkuzhal or other murukku with little dough reserved for this. Last year for diwali I tried with small portions, but I could not make it thin and hence ended up in chewy and hard murukkus. But this time, I took the recipe from my mom and made this with freshly ground rice flour and indeed got perfect taste,just like my paati/amma’s murukku. By posting this recipe here with video,by no means I am claiming I had learnt making this in a perfect way. Just posting what ever I made/learnt/got. I am sure by practice I can make perfect murukkus,not only in taste but in shapes too very soon😎.
Please note, 1 cup rice yields 2 cups approx rice flour. SO the recipe below is with 2 cups of the flour. But the video is with 1 cup flour 🙂
Recipe card
Kai murukku recipe
Ingredients
- 1 cup Raw rice I used sona masoori
- 2 tablespoon Urad dal flour heaped
- 3 tablespoon Butter softened or melted
- 2 teaspoon Sesame seeds
- ¼ teaspoon Asafoetida
- Salt & water as needed
- Oil - For deep frying
Instructions
- Soak rice for at least 2 hours and drain the water,spread it in a clean cloth to absorb the excess water.
- Grind it to a fine powder in a mixer.
- Sieve the flour(you can add the remaining coarse rice to the next batch grinding). Dont press(ruand sieve. Do it gently.
- Fry the urad dal flour until nice aroma wafts.( You can fry the urad dal and powder,sieve it too. I used ready made store bought urad dal flour)
- Mix rice flour,urad flour,sesame seeds, butter, asafoetida and salt well.
- Add water and make it to a smooth pliable dough. The dough should not have any cracks. Also take care not to add more water. So be careful when you add water. Add slowly and little by little. It should be loose enough to make the murukku.
- Take small ball and make twists/murukkus in a clean cotton cloth. Grease your hands every now and then with water while making murukku. Which helps easy flowing of swirls. Also, while making swirls, make sure you hold ur hand higher and let the murukku strand hand so that making twist swirls is easy. Refer the video how I made. Its bit tricky,but sure you can learn. Make all the dough to murukkus.
- Heat enough oil in kadai and drop 3-4 at a time. Use dosa flipper (dosa thiruppi)for taking the murukku from the cloth.
- Cook in medium flame. Flip the murukku after it floats on top and the shhhh…sound ceases. Fry until both sides are evenly cooked up to golden in colour.
- Store in airt tight container after cooled down. The flavour is in its best when eaten from the next day.
Video
Notes
- For one cup rice I got approximately 2 cups of flour.
- Frying urad adds flavour to the murukku.
- I added less urad dal flour (2 tbsp) and butter instead of ghee and found the murukku came out whiter and crispier.
- you can also use white sesame seeds or black.
- If your dough breaks while making murukku,just sprinkle little water to make it pliable.
- Warning: For the first batch, drop the murukku and check if it bursts. Sometimes this also bursts. I had some bad luck when I was studying 12th std and was trying to help my mom and ended up some hot oil spills over my face and neck. Just a warning to be careful. Not that it will !! Also never ever roll the remaining dough like seedai and put it in oil, it will sure burst.
How to make kai murukku recipe method:
-
- Soak rice for at least 2 hours and drain the water, spread it in a clean cloth to absorb the excess water. Though I have used newspaper i recommend to avoid as the print ink is said to be harmful which I learnt recently.
- Grind it to a fine powder in a mixer.Sieve the flour(you can add the remaining coarse rice to the next batch grinding). Don't press(rub) and sieve. Do it gently.
- Fry the urad dal flour until nice aroma wafts.( You can fry the urad dal until deep golden in medium flame and powder,sieve it too. I used ready made store bought urad dal flour)
- Mix rice flour,urad flour,sesame seeds, butter, asafoetida and salt well.
- Add water and make it to a smooth pliable dough. The dough should not have any cracks.
Also take care not to add more water. So be careful when you add water. Add slowly and little by little. It should be loose enough to make the murukku. - Take small ball and make twists/murukkus in a clean cotton cloth. Grease your hands every now and then with water while making murukku. Which helps easy flowing of swirls. Also, while making swirls, make sure you hold ur hand higher and let the murukku strand hand so that making twist swirls is easy. Refer the video how I made. Its bit tricky,but sure you can learn. Make all the dough to murukkus.
- Heat enough oil in kadai and drop 3-4 at a time. Use dosa flipper (dosa thiruppi)for taking the murukku from the cloth.
- Cook in medium flame. Flip the murukku after it floats on top and the shhhh…sound ceases. Fry until both sides are evenly cooked up to golden in colour.
- Store in airtight container after cooled down. The flavour is in its best when eaten from the next day.
- Soak rice for at least 2 hours and drain the water, spread it in a clean cloth to absorb the excess water. Though I have used newspaper i recommend to avoid as the print ink is said to be harmful which I learnt recently.
Also take care not to add more water. So be careful when you add water. Add slowly and little by little. It should be loose enough to make the murukku.
Sure by practice I hope to make the swirls perfect in future 🤩.
Akila
Looks really superb.... ippave saapidanum pola iruku....
Regards,
Akila
jeyashrisuresh
Ooomg.you made it today. Wonderful effort. Very crispy too. Speechless
Roshan
i feel like picking one of those kai murukkus....very crispy and appetizing....nice pictures...
DEESHA
Lovely post raks .. Good one
Divya
Hi Raji... mouth watering kai murukku... twisting the murukku in circles is not so easy but you got it perfect... i normally use the idiyappam press to make murukkus... u really have so much of patience & passion for cooking... thumps up 🙂
Rekha shoban
woW!!really great n gud job!! very difficult to hold mobile n doing murukku...murukku looks very crispy n perfect!....kalakala raji!!
S.Menaga
சூப்பர்ர்,ரொம்ப பொறுமையா செய்துருக்கீங்க..ஒருமுறை செய்து பார்த்தேன் சரியா வரல...அப்புறம் அதை சீடையாக்கி சுட்டேன்.இப்போ இந்த முறுக்கை பார்க்கும்ப்போது களத்துல குதிக்கலாம்னு முடிவு பண்ணிட்டேன்.
Divya Kudua
I've seen people make the murukku so fast that even trying it seemed impossible.You seem to have mastered the art so well.Kudos to you!
Ramya
Awesome work !! U have made the swirls soo perfectly:-) Lovely clicks!!
simply.food
These look crunchy and delicious, the video is so helpful.
Radhika
Raji, just beautiful. It bursts only when you don't sieve the flour and there are sand particles in the dough. It happened to me when I made seedai the first time. The walls were splashed with oil. I made a dive out of the kitchen just in time. Also this happens when you use rock salt. always use salt dissolve in water and filter it before pouring in the flour.
divya
Woww.. looks absolutely delicious and tempting..
Premalatha Aravindhan
Good job raji.Made this last year for Krishna jayathi,haven't clicked it...I hope this year will try to click...Lets see:)
Laavanya
This totally reminds me of my paati.. she makes them with such ease.. my mom can do it too but not as well as paati.. and me - total gone case. I've never gotten the hang of it. You've done it really well! Thanks for the detailed instructions.. maybe I can give it a try sometime.
Kalpana Sareesh
Wow awesome work Raji.. this is so so good n u hv made is so perfectly like my MIL makes.. i need a pkt to me..
Nisa Homey
Wonderfully done....perfect muruku...must try your version....happy independence day!!
Cilantro
Looks very tempting. I have not dared to make it myself but I have helped my mother-in-law make them.
I love Kai murrukku and I always get them from Grand Snacks during my India visit.
Ms.Chitchat
You have brought gokulashtami much earlier into our houses, superb murukku, appadiye eduthu sappadalam pola irukku :):)
Priya
Omg, excellent raji, i tried many times,but unfortunately its quite a hard target for me,u turend them super prefectly..
sangee vijay
wow...so perfectly done...well explained too...murukku looks so tempting...great attempt !!!
தக்குடு
Gud job raks!!! apparam antha sukkum sakkarai postukku me waiting ...:)
Suja
Beautiful post dear..makes me nostalgic..yum murukku
Valarmathi Sanjeev
Murukku looks perfect and wonderful....good job Raks... nice clicks too.
Aarthi
lovely one...
Spandana
They look perfect...!!
Vimitha Anand
Looks so crunchy and perfect... Nice one
Sayantani
beautifully explained recipe raks...even a novice like me could try this now.
Sudha Sabarish
Wow awesome and wordless.
Vijitha
Nice step by step post. I am going to make vennai muruku, seddai and some sweets for a Janmashtami dinner at my place. Lets see how far I can get. Kids and mom in ethnic wear and my lil on as Krishna 🙂 Excited!! Yay!
Happy Cook / Finla
I would love to have this, looks so so good. I am sure if i try it won't work so good, but i am going to try one day, well not in the near furture though 🙂
Reshmi Mahesh
These are my fav...and you have made it so perfectly...crispy and delicious....
Krithi's Kitchen
You have impressed me to try this.. all of your recipes are so patiently and neatly done.. bookmarking this..
http://krithiskitchen.blogspot.com/
Sobha Shyam
wow, they look amazing, they look so cute, crisp and delicious..
Malar Gandhi
Oh my gosh, you got to be kidding...these are amazing man. Last year' when I tried murukku and seedai' it splattered on me (hot oil)...ever since, I am scared to try them. Your pictures and video is very helpful to gain back the confidence now and try one more time. Keep up your good work going...Awesome work.
Shanavi
I tried making suthu muruku, but coudn't get the typical shape of it perfectly //Good attempt indeed.
appu
Wow how old are you rak's kitchen? Looks great and I am going to try this soon,will let you know how it came out!
Nags
that's an amazing attempt. this snack brings back so many memories for me 🙂
ANU
wow! you are amazing!..this is one of my fav....bookmarked it dear....will surely try it and thanks much for sharing this recipe!
priya ravi
murukku is so perfect and crunchy. second click is very nice raji. well explained steps too..
Swathi
Murukku comes out perfect Raji. One time I tried and stopped and made using murukku press
PriyaVaasu
Ohhh Raji!! Amazing yaar!!!! Enga aathule my mom, periamma and even my paati darling get these perfect muruku's. enaku than varathu!!!! Hope i learn to make them!!!!
Satya
those murukus a soooo crisp n delicious...gr8 job dear
Super Yummy Recipes
Nisha
Thats totally awesome. I'm so impressed. Always wanted to learn to do this.
Sharmilee! :)
Looks so good and great attempt! Crunchy crispy murukkus ready for krishnar jayanthi from raks kitchen 🙂
Hari Chandana
Looks too good and tempting.. awesome preparation.. thanks for sharing dear 🙂
Indian Cuisine
ஸ்வர்ணரேக்கா
hi rak..
I love to visit ur blog for ur superb pictures.. it tempts me to eat & do that...
Gopika Ram
Woww..these look awesome 😀 Yumm.. I love murukku.. 😀 gosh.. You are tempting me dear 😀
San
I used to love those kai murukku in my childhood days, never did i get that opportunity to try it at home. Well done raji. Wish that canister is mine full of murukku 🙂
revathi
That awesome:) It is a very good effort... loved the murukkus... must have tasted yum..
Reva
♥LOVE2COOK♥
First time hearing Kai Murukku...this looks so delectable! I wantttt 🙂
Kaveri
Great work dear...My MIL also makes murukku..I have not yet tried my hand at it..I totally agree with you regarding the taste..homemade murukkus are so so much better than store bought ones
Chitra
I used to try this sitting with aunty but i make thick in the middle not even. Urs is tempting me to try. nice , useful post..Awesome clicks as always 🙂
GEETHA ACHAL
ரொம்ப ரொம்ப அழகாக இருக்கின்றது..எனக்கும் கொஞ்சம் பார்சல் அனுப்பிவிடுங்க..
நானும் முருக்கு செய்யும் பொழுது எல்லாம் செய்து பார்க்க மாவு எடுத்து வைப்பேன்..ஆனால் ஒழுங்காக வந்தில்லை...கண்டிப்பாக இந்த முறையாவது செய்து பார்க்க வேண்டும்..
srividhya Ravikumar
fabulous looking murukku Raks... Romba porumai ungalukku..
Deepti
wow beautiful murukku......Got to learn this art some day...will try ur recipe..thanks for sharing
http://panchamrutham.blogspot.com/
Priya (Yallapantula) Mitharwal
wow, what a great job, love how nicely they have come 🙂
Madhavi
That murukku looks super..great job 🙂
http://vegetarianmedley.blogspot.com/
aipi
Love the shape, texture, color everything ~ I soo want to grab some from the screen 🙂 Fab post!
USMasala
Rinku Naveen
Wow! Loved the murukkus. So perfectly done. I am amazed with your patience. Lovely dear..
Chitra
Fantastic effort!Congratulations!'Kalyana veettu kalai!''Karuk muruk' murukku!
Priti
Looks perfect ...why you say not perfect? I just need these to munch on.
மகி
Nice murukku raji! My mom is an expert in making kai-murukku. I haven't started learning it..yours gave me a push! 😉 Should try it ASAP! 🙂
Vandana Rajesh
This is so good...bookmarked. Have to try this one for sure...we all love murukku and it is not something that is available here. Wanted to know if it is possible to do with readymade rice flour or is it better to stick to the traditional method to soak the rice and then powdering it.
Prathima Rao
Crispy & just too tempting murukkus!!!!Bookamrked..Probably would try this way for ashtami!!
Prathima Rao
Prats Corner
Now Serving
My MIl and I made these last Diwali! Love them and yours look crispy and crunchy 🙂
Zareena
OMG!!! They look so perfectly shaped. I once saw this in TV and was wondering how they shape them. Really a wonderful skill. Bookmarked.
Shri
Impressive!! Love the color of the murukkus..
An Open Book
i sooo wish i had some of this to munch on now..its also raining outside..wont it be just perfect with a cup of tea
Ramya
perfect murukku...and the step by step pictorial and video makes it very useful
Shabnam
wow! home made murukku!
I would love to try this. it requires a lot of patience and skill. done very well.
thanks for sharing the recipe n video.
cheers
Happy Cook / Finla
I hadn't watched the video last time i commented and now i watched it as i wanted to try it , me ofcourse thought it was done by a presser, but i see you shape them with your hand, oh nooooo i am not even trying it , as i will fail.
maybe oen day when i gather enough courge i will try.
kanchana
hi rajji, i got only long grain rice (thai rice) can i use this rice for preparing muruku.pls give some suggestion
RAKS KITCHEN
Finla 🙂
Kanchana, I am not sure, but think it will come out good,try in small proportions and see. Thank you
kanchana
thanks i will try and tell you how it come
గాయత్రి
yummmmmmm...at last I got the receipe and rolling method, thnks a lot.........
Suba
hi all
if you add one to two tablespoons of roasted gram powder (pottukadalai podi) it will add the taste. it is my experience...
suja m
wow.. kai murrukku parkave supera irrukku. kandippa taste sollave vendam. it is one of the hard snack to make. (ofcourse not for u). can't wait to make them...
seetha
Raks...your blog is extreeeeeeeeeemeeeeeely gud:) gud job...n keep helping us t same way by ur neat n clear recipes aided wit ur pics...:)
Pooja Agrawal
Lovely and delicious Murukku...Nice work, more clear with step by step pics..thanks for sharing
Sweta
Thanks for this lovely post. I was not able to get in touch with my mom this week( who patiently tells me recipes ).. Hence was scouring the net to find Krishna jayanti recipes.. Found your site and I am making a lot of stuff now.
Hema
I watched the video, you make it look so easy, I know I'll not even finish one circle without breaking, but I am going to try..
Vidya Sudarsan
Wow! tempted to try this out! You step by step instructions make it all sound easy 🙂 thank you!
sk
Wow.. its so tempting to try it out immediately. Keep up the excellent work 🙂
harini
hi raji ,we have to use 2tbs (heaped) as u have given in the ingredients or less than that as u have given in the notes section.please clarify.i want to try this for gokulashtami.thanks i advance.
Raks anand
2 tblsp heaped comes out perfect, in old recipe I used more than that.
akshi
Raji,
Thanks for the step by step tutorial. The recipe turned out great!
Meenakshi
Danalakshmy jothi
Hai Raks..
i have a doubt..is it plain water or hot water to be added??
I have store bought rice flour..is that ok??
Raks anand
Plain water only. If its hot water, I would have mentioned it in the post. I am not sure how it would turn out in store bought flour as we need the dough moist.
Amitha
hi i tried this recipe today but my dough is not sticky and its breaking. i added little little water still its breaking if I add more water then it will become watery. What can I do please tell me I have kept that dough ait is and waiting for ur reply. please reply
Raks anand
Sorry, just seeing your comment. The dough should be little bit on looser side so that it can be made into murukku with the twists. You should either be adding less water, or if you are right, then the rice flour could be on coarse side I guess. Some times, the rice quality also matters. Which rice you used? I have tried using sona masoori rice as well as ponni raw rice. Both were good.
Amitha
Hi. I used sona masoori. I did exact as u told I soaked rice for 2 hours. Then I drained the water. then I made the flour and sieved it as u told. I used urad dal. Roasted d urad dal then made flour and then sieved it.
Sudha
Hi Raji,
In this post, rice flour that you have added is 2 cups right? I wanted to know the final measurement for rice flour and urad dhal flour (after grinding and seiving).
Murukku has come out so well for you. Love all your Gokulashtami recipes:)
Rocky
Hi
Thank u for the receipe! I wanted to try from so long.. But Amma and Patti had only Kan thittam so they were not able to tell me the exact proportion.. Urs helped me a lot.. But for me it worked with just 2 tablespoons of butter..
Hereafter this one wil be included in my Krishna Jayanthi receipes. Thanks again!
Sarada Subramaniam
Hats off to u raji....i tried this today...it was really difficult for me to twist the murukkus...and apart from that the taste is more into cheedas side...can u tell me what might be wrong??
Thilaga vathi
hai raks,
I like your many receipes. I will try this week.
Captain Sky
Dear Raji,
Can we use surti kolam rice for preparing kai murruku?Please advise
Swetha Sukumar
Hi Raji,
Can we use coconut oil for frying? I usually don't use refined oils .. please advice.
TIA
Raks anand
Sure, it would be tasting great with coconut oil
Sandhya Balasubramaniam
Hi ,
I have home made idiappam flour , can that be used ? If not can I grind the rice in a mixie as I don't have access to a machine for fine grinding .
Raks anand
I have not tried with store bought flour yet. Will sure let you know if I try.
subasri gautham
Hi,
The rice should be dried completely..
gs
If I use 1 cup of rice flour homemade how much urad dal should I use ? Planning to make it in a while . Pls reply
gs
The measurement in ingredients section is 1 cup rice or 1 cup rice flour ?
Raji bhushan
It looks awesome but Kai murukku is made with pulungal arisi know! This is more lije mullu murukku,thenkulal but shape different!
Raks Anand
This is made for gokulashtami and we never had the tradtion of using puzhungal arisi for making snacks. I learnt puzhungarisi murukku recently only 🙂
Sunny
I am going to try this for the first time. Do the murukkus have to dry like for the uppu seedai before frying?
Thank you for the recipe.
Raks Anand
You can do like this: Which ever your swirl first, goes in oil first. The time you give until you swirl the last murukku is enough 🙂
Meenu
Tried out the recipe and it came out perfect!!! As good (if not better than) my mother's. Thank you very much.
Raks Anand
Thank you so much 🙂
Sunitha
Hi Raks. I tried this out for Krishna jayanthi. I am not sure what I did wrong but the dough kept breaking when I was trying to do the swirls. Any tips or suggestions much appreciated. Thanks
Raks Anand
Little more water might help. If you see the video you can understand the consistency of the dough. IF it was right, then you may be twisting a little extra thin. Just keep practicing, you will get it right 🙂