Raks Kitchen

Gokulashtami recipes

See More;

Home » DIWALI SNACKS » Kai murukku recipe with video, how to make kai murukku

Kai murukku recipe with video, how to make kai murukku

by 103 Comments

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 video

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😎.
kai-murukku-recipe

kai-murukku-suthu-murukku
Print Pin
0 from 0 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 tbsp Urad dal flour heaped
  • 3 tbsp Butter softened or melted
  • 2 tsp Sesame seeds
  • 1/4 tsp 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.

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:

    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

Reader Interactions

Comments

  10. 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 🙂

    Reply

  14. S.Menaga

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

    Reply

  22. 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.

    Reply

  28. 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.

    Reply

  34. 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.

    Reply

  58. 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!

    Reply

  68. 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.

    Reply

  82. 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!!!!

    Reply

  96. 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 🙂

    Reply

  102. 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

    Reply

  104. 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 🙂

    Reply

  106. 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..

    Reply

  126. 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.

    Reply

  140. 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

    Reply

  142. 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.

    Reply

  154. 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…

    Reply

  160. 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.

    Reply

  168. 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.

    Reply

  176. 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.

    Reply

  178. 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

    Reply

  180. 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.

    Reply

  182. 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.

    Reply

  184. 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:)

    Reply

  186. 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!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *