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    Home » Recipes » Snacks

    Kai murukku recipe with video, how to make kai murukku

    August 15, 2011 by Raks Anand 111 Comments / Jump to Recipe

    kai-murukku-suthu-murukku
    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.

    kai-murukku-recipe

    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 🙂

    kai-murukku-suthu-murukku
    Print Pin
    4.6 from 10 votes

    Kai murukku recipe

    Traditional Kai murukku recipe from scratch with video and step by step pictures and instructions! Gokulashtami recipes.
    Course Snack
    Cuisine Indian
    Prep Time 20 minutes
    Cook Time 20 minutes
    Soaking time 2 hours
    Servings 20
    Cup measurements

    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
    Prevent your screen from going dark

    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.
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    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    How to make kai murukku recipe method:

      1. 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.step-1-rice
      2. 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.step-2-sievestep-3-sieve
      3. 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)step-4-roast
      4. Mix rice flour,urad flour,sesame seeds, butter, asafoetida and salt well.step-5-mix
      5. Add water and make it to a smooth pliable dough. The dough should not have any cracks.step-6-dough 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.
      6. 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.step-7-murukku
      7. Heat enough oil in kadai and drop 3-4 at a time. Use dosa flipper (dosa thiruppi)for taking the murukku from the cloth.step-7a
      8. 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.step-8-fry
      9. Store in airtight container after cooled down. The flavour is in its best when eaten from the next day.

    Sure by practice I hope to make the swirls perfect in future 🤩.

    kai-murukku-tamil

    « Pasi paruppu payasam recipe | Moong dal payasam
    Uppu seedai and vella seedai | Gokulashtami recipes »

    Reader Interactions

    Comments

    1. Akila

      August 15, 2011 at 12:59 pm

      Looks really superb.... ippave saapidanum pola iruku....

      Regards,
      Akila

      Reply
    2. jeyashrisuresh

      August 15, 2011 at 11:18 am

      Ooomg.you made it today. Wonderful effort. Very crispy too. Speechless

      Reply
    3. Roshan

      August 15, 2011 at 11:24 am

      i feel like picking one of those kai murukkus....very crispy and appetizing....nice pictures...

      Reply
    4. DEESHA

      August 15, 2011 at 11:30 am

      Lovely post raks .. Good one

      Reply
    5. Divya

      August 15, 2011 at 11:33 am

      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 🙂

      Reply
    6. Rekha shoban

      August 15, 2011 at 11:39 am

      woW!!really great n gud job!! very difficult to hold mobile n doing murukku...murukku looks very crispy n perfect!....kalakala raji!!

      Reply
    7. S.Menaga

      August 15, 2011 at 11:58 am

      சூப்பர்ர்,ரொம்ப பொறுமையா செய்துருக்கீங்க..ஒருமுறை செய்து பார்த்தேன் சரியா வரல...அப்புறம் அதை சீடையாக்கி சுட்டேன்.இப்போ இந்த முறுக்கை பார்க்கும்ப்போது களத்துல குதிக்கலாம்னு முடிவு பண்ணிட்டேன்.

      Reply
    8. Divya Kudua

      August 15, 2011 at 12:21 pm

      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!

      Reply
    9. Ramya

      August 15, 2011 at 12:30 pm

      Awesome work !! U have made the swirls soo perfectly:-) Lovely clicks!!

      Reply
    10. simply.food

      August 15, 2011 at 12:37 pm

      These look crunchy and delicious, the video is so helpful.

      Reply
    11. Radhika

      August 15, 2011 at 12:49 pm

      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.

      Reply
    12. divya

      August 15, 2011 at 12:59 pm

      Woww.. looks absolutely delicious and tempting..

      Reply
    13. Premalatha Aravindhan

      August 15, 2011 at 1:35 pm

      Good job raji.Made this last year for Krishna jayathi,haven't clicked it...I hope this year will try to click...Lets see:)

      Reply
    14. Laavanya

      August 15, 2011 at 2:02 pm

      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.

      Reply
    15. Kalpana Sareesh

      August 15, 2011 at 2:08 pm

      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..

      Reply
    16. Nisa Homey

      August 15, 2011 at 2:20 pm

      Wonderfully done....perfect muruku...must try your version....happy independence day!!

      Reply
    17. Cilantro

      August 15, 2011 at 2:41 pm

      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.

      Reply
    18. Ms.Chitchat

      August 15, 2011 at 3:02 pm

      You have brought gokulashtami much earlier into our houses, superb murukku, appadiye eduthu sappadalam pola irukku :):)

      Reply
    19. Priya

      August 15, 2011 at 3:02 pm

      Omg, excellent raji, i tried many times,but unfortunately its quite a hard target for me,u turend them super prefectly..

      Reply
    20. sangee vijay

      August 15, 2011 at 3:05 pm

      wow...so perfectly done...well explained too...murukku looks so tempting...great attempt !!!

      Reply
    21. தக்குடு

      August 15, 2011 at 3:07 pm

      Gud job raks!!! apparam antha sukkum sakkarai postukku me waiting ...:)

      Reply
    22. Suja

      August 15, 2011 at 3:44 pm

      Beautiful post dear..makes me nostalgic..yum murukku

      Reply
    23. Valarmathi Sanjeev

      August 15, 2011 at 4:06 pm

      Murukku looks perfect and wonderful....good job Raks... nice clicks too.

      Reply
    24. Aarthi

      August 15, 2011 at 4:24 pm

      lovely one...

      Reply
    25. Spandana

      August 15, 2011 at 4:31 pm

      They look perfect...!!

      Reply
    26. Vimitha Anand

      August 15, 2011 at 4:47 pm

      Looks so crunchy and perfect... Nice one

      Reply
    27. Sayantani

      August 15, 2011 at 4:56 pm

      beautifully explained recipe raks...even a novice like me could try this now.

      Reply
    28. Sudha Sabarish

      August 15, 2011 at 5:02 pm

      Wow awesome and wordless.

      Reply
    29. Vijitha

      August 15, 2011 at 5:11 pm

      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!

      Reply
    30. Happy Cook / Finla

      August 15, 2011 at 5:34 pm

      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 🙂

      Reply
    31. Reshmi Mahesh

      August 15, 2011 at 6:40 pm

      These are my fav...and you have made it so perfectly...crispy and delicious....

      Reply
    32. Krithi's Kitchen

      August 15, 2011 at 6:40 pm

      You have impressed me to try this.. all of your recipes are so patiently and neatly done.. bookmarking this..
      http://krithiskitchen.blogspot.com/

      Reply
    33. Sobha Shyam

      August 15, 2011 at 8:16 pm

      wow, they look amazing, they look so cute, crisp and delicious..

      Reply
    34. Malar Gandhi

      August 15, 2011 at 8:27 pm

      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.

      Reply
    35. Shanavi

      August 15, 2011 at 11:17 pm

      I tried making suthu muruku, but coudn't get the typical shape of it perfectly //Good attempt indeed.

      Reply
    36. appu

      August 16, 2011 at 12:00 am

      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!

      Reply
    37. Nags

      August 16, 2011 at 1:26 am

      that's an amazing attempt. this snack brings back so many memories for me 🙂

      Reply
    38. ANU

      August 16, 2011 at 1:30 am

      wow! you are amazing!..this is one of my fav....bookmarked it dear....will surely try it and thanks much for sharing this recipe!

      Reply
    39. priya ravi

      August 16, 2011 at 2:59 am

      murukku is so perfect and crunchy. second click is very nice raji. well explained steps too..

      Reply
    40. Swathi

      August 16, 2011 at 3:16 am

      Murukku comes out perfect Raji. One time I tried and stopped and made using murukku press

      Reply
    41. PriyaVaasu

      August 16, 2011 at 3:51 am

      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!!!!

      Reply
    42. Satya

      August 16, 2011 at 4:55 am

      those murukus a soooo crisp n delicious...gr8 job dear
      Super Yummy Recipes

      Reply
    43. Nisha

      August 16, 2011 at 5:05 am

      Thats totally awesome. I'm so impressed. Always wanted to learn to do this.

      Reply
    44. Sharmilee! :)

      August 16, 2011 at 5:16 am

      Looks so good and great attempt! Crunchy crispy murukkus ready for krishnar jayanthi from raks kitchen 🙂

      Reply
    45. Hari Chandana

      August 16, 2011 at 5:44 am

      Looks too good and tempting.. awesome preparation.. thanks for sharing dear 🙂
      Indian Cuisine

      Reply
    46. ஸ்வர்ணரேக்கா

      August 16, 2011 at 6:15 am

      hi rak..

      I love to visit ur blog for ur superb pictures.. it tempts me to eat & do that...

      Reply
    47. Gopika Ram

      August 16, 2011 at 6:24 am

      Woww..these look awesome 😀 Yumm.. I love murukku.. 😀 gosh.. You are tempting me dear 😀

      Reply
    48. San

      August 16, 2011 at 2:30 pm

      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 🙂

      Reply
    49. revathi

      August 16, 2011 at 7:38 am

      That awesome:) It is a very good effort... loved the murukkus... must have tasted yum..
      Reva

      Reply
    50. ♥LOVE2COOK♥

      August 16, 2011 at 7:50 am

      First time hearing Kai Murukku...this looks so delectable! I wantttt 🙂

      Reply
    51. Kaveri

      August 16, 2011 at 8:17 am

      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

      Reply
    52. Chitra

      August 16, 2011 at 10:33 am

      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 🙂

      Reply
    53. GEETHA ACHAL

      August 16, 2011 at 12:52 pm

      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..

      Reply
    54. srividhya Ravikumar

      August 16, 2011 at 3:11 pm

      fabulous looking murukku Raks... Romba porumai ungalukku..

      Reply
    55. Deepti

      August 16, 2011 at 8:27 pm

      wow beautiful murukku......Got to learn this art some day...will try ur recipe..thanks for sharing

      http://panchamrutham.blogspot.com/

      Reply
    56. Priya (Yallapantula) Mitharwal

      August 16, 2011 at 9:19 pm

      wow, what a great job, love how nicely they have come 🙂

      Reply
    57. Madhavi

      August 16, 2011 at 10:07 pm

      That murukku looks super..great job 🙂

      http://vegetarianmedley.blogspot.com/

      Reply
    58. aipi

      August 17, 2011 at 3:21 am

      Love the shape, texture, color everything ~ I soo want to grab some from the screen 🙂 Fab post!
      USMasala

      Reply
    59. Rinku Naveen

      August 17, 2011 at 4:18 am

      Wow! Loved the murukkus. So perfectly done. I am amazed with your patience. Lovely dear..

      Reply
    60. Chitra

      August 17, 2011 at 4:37 am

      Fantastic effort!Congratulations!'Kalyana veettu kalai!''Karuk muruk' murukku!

      Reply
    61. Priti

      August 17, 2011 at 5:48 am

      Looks perfect ...why you say not perfect? I just need these to munch on.

      Reply
    62. மகி

      August 17, 2011 at 6:41 am

      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! 🙂

      Reply
    63. Vandana Rajesh

      August 17, 2011 at 8:57 am

      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.

      Reply
    64. Prathima Rao

      August 17, 2011 at 11:39 am

      Crispy & just too tempting murukkus!!!!Bookamrked..Probably would try this way for ashtami!!
      Prathima Rao
      Prats Corner

      Reply
    65. Now Serving

      August 17, 2011 at 2:29 pm

      My MIl and I made these last Diwali! Love them and yours look crispy and crunchy 🙂

      Reply
    66. Zareena

      August 17, 2011 at 2:51 pm

      OMG!!! They look so perfectly shaped. I once saw this in TV and was wondering how they shape them. Really a wonderful skill. Bookmarked.

      Reply
    67. Shri

      August 18, 2011 at 2:27 am

      Impressive!! Love the color of the murukkus..

      Reply
    68. An Open Book

      August 18, 2011 at 1:47 pm

      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

      Reply
    69. Ramya

      August 19, 2011 at 6:07 pm

      perfect murukku...and the step by step pictorial and video makes it very useful

      Reply
    70. Shabnam

      August 23, 2011 at 2:18 pm

      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

      Reply
    71. Happy Cook / Finla

      September 02, 2011 at 11:29 am

      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.

      Reply
    72. kanchana

      October 11, 2011 at 4:48 am

      hi rajji, i got only long grain rice (thai rice) can i use this rice for preparing muruku.pls give some suggestion

      Reply
    73. RAKS KITCHEN

      October 11, 2011 at 4:50 am

      Finla 🙂
      Kanchana, I am not sure, but think it will come out good,try in small proportions and see. Thank you

      Reply
    74. kanchana

      October 13, 2011 at 9:30 am

      thanks i will try and tell you how it come

      Reply
    75. గాయత్రి

      November 11, 2011 at 1:45 am

      yummmmmmm...at last I got the receipe and rolling method, thnks a lot.........

      Reply
    76. Suba

      September 12, 2012 at 9:24 am

      hi all

      if you add one to two tablespoons of roasted gram powder (pottukadalai podi) it will add the taste. it is my experience...

      Reply
    77. suja m

      November 06, 2012 at 8:14 am

      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...

      Reply
    78. seetha

      November 10, 2012 at 2:57 am

      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...:)

      Reply
    79. Pooja Agrawal

      August 26, 2013 at 4:39 pm

      Lovely and delicious Murukku...Nice work, more clear with step by step pics..thanks for sharing

      Reply
    80. Sweta

      August 27, 2013 at 11:44 pm

      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.

      Reply
    81. Hema

      October 18, 2013 at 11:59 am

      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..

      Reply
    82. Vidya Sudarsan

      October 31, 2013 at 3:00 am

      Wow! tempted to try this out! You step by step instructions make it all sound easy 🙂 thank you!

      Reply
    83. sk

      November 02, 2013 at 7:52 am

      Wow.. its so tempting to try it out immediately. Keep up the excellent work 🙂

      Reply
    84. harini

      August 13, 2014 at 9:55 am

      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.

      Reply
    85. Raks anand

      August 13, 2014 at 9:56 am

      2 tblsp heaped comes out perfect, in old recipe I used more than that.

      Reply
    86. akshi

      August 18, 2014 at 11:39 am

      Raji,

      Thanks for the step by step tutorial. The recipe turned out great!

      Meenakshi

      Reply
    87. Danalakshmy jothi

      July 03, 2015 at 10:22 am

      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??

      Reply
    88. Raks anand

      July 03, 2015 at 10:26 am

      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.

      Reply
    89. Amitha

      September 06, 2015 at 6:11 am

      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

      Reply
    90. Raks anand

      September 06, 2015 at 6:15 am

      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.

      Reply
    91. Amitha

      September 08, 2015 at 5:32 am

      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.

      Reply
    92. Sudha

      August 24, 2016 at 9:41 am

      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:)

      Reply
    93. Rocky

      August 29, 2016 at 9:26 am

      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!

      Reply
    94. Sarada Subramaniam

      October 26, 2016 at 3:26 pm

      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??

      Reply
    95. Thilaga vathi

      December 13, 2016 at 2:05 pm

      hai raks,

      I like your many receipes. I will try this week.

      Reply
    96. Captain Sky

      February 07, 2017 at 1:24 pm

      Dear Raji,
      Can we use surti kolam rice for preparing kai murruku?Please advise

      Reply
    97. Swetha Sukumar

      August 12, 2017 at 1:15 am

      Hi Raji,

      Can we use coconut oil for frying? I usually don't use refined oils .. please advice.

      TIA

      Reply
    98. Raks anand

      August 12, 2017 at 1:23 am

      Sure, it would be tasting great with coconut oil

      Reply
    99. Sandhya Balasubramaniam

      August 21, 2017 at 9:56 am

      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 .

      Reply
    100. Raks anand

      August 21, 2017 at 10:25 am

      I have not tried with store bought flour yet. Will sure let you know if I try.

      Reply
    101. subasri gautham

      October 19, 2017 at 10:17 am

      Hi,
      The rice should be dried completely..

      Reply
    102. gs

      October 19, 2017 at 10:17 am

      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

      Reply
    103. gs

      October 19, 2017 at 10:17 am

      The measurement in ingredients section is 1 cup rice or 1 cup rice flour ?

      Reply
    104. Raji bhushan

      May 19, 2020 at 1:00 pm

      It looks awesome but Kai murukku is made with pulungal arisi know! This is more lije mullu murukku,thenkulal but shape different!

      Reply
      • Raks Anand

        May 19, 2020 at 8:39 pm

        This is made for gokulashtami and we never had the tradtion of using puzhungal arisi for making snacks. I learnt puzhungarisi murukku recently only 🙂

        Reply
    105. Sunny

      August 11, 2020 at 12:02 am

      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.

      Reply
      • Raks Anand

        August 11, 2020 at 8:45 am

        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 🙂

        Reply
    106. Meenu

      August 11, 2020 at 10:03 pm

      5 stars
      Tried out the recipe and it came out perfect!!! As good (if not better than) my mother's. Thank you very much.

      Reply
      • Raks Anand

        August 11, 2020 at 10:28 pm

        Thank you so much 🙂

        Reply
    107. Sunitha

      August 17, 2020 at 11:53 pm

      5 stars
      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

      Reply
      • Raks Anand

        August 18, 2020 at 11:28 am

        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 🙂

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

    • Medhu vadai, Ulundu vadai recipe - With video
    • Panakam recipe, Panagam, Rama navami recipes
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    • Rose milk recipe - With homemade rose syrup

    Summer recipes

    • Tender coconut pudding, elaneer pudding recipe
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