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3.6 from 5 votes

Puzhungal arisi murukku recipe

Puzhungal arisi murukku – south Indian murukku made with parboiled rice and fried gram dal (pottukadalai) by grinding wet batter in grinder.
Prep Time10 mins
Cook Time30 mins
Soaking time3 hrs
Course: Snack
Cuisine: Indian
Servings: 20


  • 2 cups Puzhungal arisi Idli rice/ Parboiled rice
  • ½ cup Fried gram dal/ Pottukadalai powdered
  • 4 Red chilli
  • 1 tsp Carom seeds/ Ajwain/ Omam
  • 1 tsp Sesame seeds
  • 1 & ½ tbsp Hot oil
  • ¼ tsp Asafoetida
  • Oil to deep fry
  • Salt As needed


  • Soak idli rice along with red chilli for 3 hrs minimum. Drain water and grind it in a wet grinder with very little water, just enough for the grinder to run freely. The batter should  be thick as well as smooth. It will take a bit of time, but do make sure to grind smoothly. Sprinkle water in between if its too tight.
  • Meanwhile, powder fried gram dal (pottukadalai) to a fine powder in a mixie.
  • Sieve it well and measure ½ cup heaped flour. Transfer the ground wet batter to a mixing bowl.
  • Add sesame seeds, ajwain, asafoetida and required salt, along with fried gram dal flour. Add hot oil. Heat oil side by side for deep frying.
  • Mix well and make a dough that is non-sticky. You can add one or two more tbsp of fried gram dal flour. But not more than that. *Refer notes. Place the murukku plate in the murukku press.
  • Fill the press with the dough and squeeze in flat greased ladles into round murukkus. Do not layer it too much as it will take time to get cooked.
  • Drop the murukkus gently into hot oil and cook until the bubbles ceases. Flip and cook until golden and shhhh sound ceases.
  • Drain in paper towel. Repeat to finish the batter.