Kai murukku recipe with video, how to make kai murukku

Updated on October 30, 2020 by Raks Anand 111 Comments

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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 🙂

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5 from 14 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 minutes

Cook Time 20 minutes minutes

Soaking time 2 hours hours

Author Raks Anand

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

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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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.
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.
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)
4. Mix rice flour,urad flour,sesame seeds, butter, asafoetida and salt well.
5. 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.
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.
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.
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.
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 🤩.

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Reader Interactions

Comments

Akila
August 15, 2011 at 12:59 pm

Looks really superb.... ippave saapidanum pola iruku....
Regards,
Akila
Reply
jeyashrisuresh
August 15, 2011 at 11:18 am

Ooomg.you made it today. Wonderful effort. Very crispy too. Speechless
Reply
Roshan
August 15, 2011 at 11:24 am

i feel like picking one of those kai murukkus....very crispy and appetizing....nice pictures...
Reply
DEESHA
August 15, 2011 at 11:30 am

Lovely post raks .. Good one
Reply
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
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
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
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
Ramya
August 15, 2011 at 12:30 pm

Awesome work !! U have made the swirls soo perfectly:-) Lovely clicks!!
Reply
simply.food
August 15, 2011 at 12:37 pm

These look crunchy and delicious, the video is so helpful.
Reply
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
divya
August 15, 2011 at 12:59 pm

Woww.. looks absolutely delicious and tempting..
Reply
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
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
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
Nisa Homey
August 15, 2011 at 2:20 pm

Wonderfully done....perfect muruku...must try your version....happy independence day!!
Reply
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
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
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
sangee vijay
August 15, 2011 at 3:05 pm

wow...so perfectly done...well explained too...murukku looks so tempting...great attempt !!!
Reply
தக்குடு
August 15, 2011 at 3:07 pm
See Also
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Gud job raks!!! apparam antha sukkum sakkarai postukku me waiting ...:)
Reply
Suja
August 15, 2011 at 3:44 pm

Beautiful post dear..makes me nostalgic..yum murukku
Reply
Valarmathi Sanjeev
August 15, 2011 at 4:06 pm

Murukku looks perfect and wonderful....good job Raks... nice clicks too.
Reply
Aarthi
August 15, 2011 at 4:24 pm

lovely one...
Reply
Spandana
August 15, 2011 at 4:31 pm

They look perfect...!!
Reply
Vimitha Anand
August 15, 2011 at 4:47 pm

Looks so crunchy and perfect... Nice one
Reply
Sayantani
August 15, 2011 at 4:56 pm

beautifully explained recipe raks...even a novice like me could try this now.
Reply
Sudha Sabarish
August 15, 2011 at 5:02 pm

Wow awesome and wordless.
Reply
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
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
Reshmi Mahesh
August 15, 2011 at 6:40 pm

These are my fav...and you have made it so perfectly...crispy and delicious....
Reply
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
Sobha Shyam
August 15, 2011 at 8:16 pm

wow, they look amazing, they look so cute, crisp and delicious..
Reply
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
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
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
Nags
August 16, 2011 at 1:26 am

that's an amazing attempt. this snack brings back so many memories for me 🙂
Reply
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
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
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
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
Satya
August 16, 2011 at 4:55 am

those murukus a soooo crisp n delicious...gr8 job dear
Super Yummy Recipes
Reply
Nisha
August 16, 2011 at 5:05 am

Thats totally awesome. I'm so impressed. Always wanted to learn to do this.
Reply
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
Hari Chandana
August 16, 2011 at 5:44 am

Looks too good and tempting.. awesome preparation.. thanks for sharing dear 🙂
Indian Cuisine
Reply
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
Gopika Ram
August 16, 2011 at 6:24 am

Woww..these look awesome 😀 Yumm.. I love murukku.. 😀 gosh.. You are tempting me dear 😀
Reply
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
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
♥LOVE2COOK♥
August 16, 2011 at 7:50 am

First time hearing Kai Murukku...this looks so delectable! I wantttt 🙂
Reply
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
Chitra
August 16, 2011 at 10:33 am
See Also
How to Make Ensaymada

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
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
srividhya Ravikumar
August 16, 2011 at 3:11 pm

fabulous looking murukku Raks... Romba porumai ungalukku..
Reply
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
Priya (Yallapantula) Mitharwal
August 16, 2011 at 9:19 pm

wow, what a great job, love how nicely they have come 🙂
Reply
Madhavi
August 16, 2011 at 10:07 pm

That murukku looks super..great job 🙂
http://vegetarianmedley.blogspot.com/
Reply
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
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
Chitra
August 17, 2011 at 4:37 am

Fantastic effort!Congratulations!'Kalyana veettu kalai!''Karuk muruk' murukku!
Reply
Priti
August 17, 2011 at 5:48 am

Looks perfect ...why you say not perfect? I just need these to munch on.
Reply
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
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
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
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
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
Shri
August 18, 2011 at 2:27 am

Impressive!! Love the color of the murukkus..
Reply
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
Ramya
August 19, 2011 at 6:07 pm

perfect murukku...and the step by step pictorial and video makes it very useful
Reply
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
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
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
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
kanchana
October 13, 2011 at 9:30 am

thanks i will try and tell you how it come
Reply
గాయత్రి
November 11, 2011 at 1:45 am

yummmmmmm...at last I got the receipe and rolling method, thnks a lot.........
Reply
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
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
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
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
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
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
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
sk
November 02, 2013 at 7:52 am

Wow.. its so tempting to try it out immediately. Keep up the excellent work 🙂
Reply
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
Raks anand
August 13, 2014 at 9:56 am

2 tblsp heaped comes out perfect, in old recipe I used more than that.
Reply
akshi
August 18, 2014 at 11:39 am

Raji,
Thanks for the step by step tutorial. The recipe turned out great!
Meenakshi
Reply
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
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
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
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
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
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
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
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
Thilaga vathi
December 13, 2016 at 2:05 pm

hai raks,
I like your many receipes. I will try this week.
Reply
Captain Sky
February 07, 2017 at 1:24 pm

Dear Raji,
Can we use surti kolam rice for preparing kai murruku?Please advise
Reply
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
Raks anand
August 12, 2017 at 1:23 am

Sure, it would be tasting great with coconut oil
Reply
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
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
subasri gautham
October 19, 2017 at 10:17 am

Hi,
The rice should be dried completely..
Reply
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
gs
October 19, 2017 at 10:17 am

The measurement in ingredients section is 1 cup rice or 1 cup rice flour ?
Reply
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
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
Meenu
August 11, 2020 at 10:03 pm

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
Sunitha
August 17, 2020 at 11:53 pm

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

Kai murukku recipe with video, how to make kai murukku - Raks Kitchen (2024)