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5 from 1 vote

Kambu murukku recipe

Kambu murukku, pear millet flour murukku is a better variant of murukku with the goodness of peal millet known as Bajra in Hindi.
Prep Time10 mins
Cook Time20 mins
Servings: 26 mini murukku


  • ½ cup kambu flour/ pearl millet flour
  • 2 tbsp rice flour
  • 1 tbsp besan/ Kadalai mavu
  • 1 tbsp roasted gram dal flour/ pottukadalai maavu
  • 2 tsp Oil hot
  • ½ tsp ajwain/ omam
  • Salt as needed


  • Take kambu flour*, rice flour, besan, roasted gram dal flour, ajwain, salt in a bowl. Add 2 tsp hot oil over it.
  • Mix well and add water later to make a smooth pliable dough.
  • Take your murukku press with single hole, it can be of any design.
  • Fill the press and squeeze over a greased plate or ladle. I made it mini but you can make chakli type too.
  • Heat oil and deep fry the murukku carefully. Drain in paper towel. Repeat to finish.



  • *Some bajra flour are refined that is fine flour but some have husk in it. For murukku, I recommend to sieve it so that you get fine flour.
  • Even while making larger numbers, always knead dough in small batches.
  • Be patient to fry in medium or low flame after you flip the murukkus and ensure the bubbles ceases completely for crisp and light murukku. Otherwise it turns hard.