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5 from 1 vote

Tomato murukku

Easy to make instant Tomato chakkli, a perfect tea time snack
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Snack
Cuisine: Indian
Servings: 16 murukku
Author: Jeyashri suresh


  • 1 cup Rice flour
  • ½ cup Besan | Kadalai maavu
  • 3 Ripe tomatoes
  • tbsp Red chili powder
  • 1 tsp cumin seeds
  • 1 tsp sesame seeds
  • Salt as needed
  • Asafoetida 2 pinches
  • Oil for deep frying


  • Puree 3 ripe tomatoes into a fine paste.
  • Strain the mixture to get rid of the seeds.
  • Use ½ cup of water to strain this mixture.
  • This gave 1 and ¼ cup puree.
  • In a wide bowl add ½ cup besan| kadalai maavu, 1 cup rice flour, 1 tsp cumin seeds, 1 tsp sesame seeds, 1 tbsp red chilli powder, 2 pinches asafoetida and salt.
  • Add 3 tsp hot oil. This will give a nice crunchiness to the murukku.
  • Mix well.
  • Slowly add in the tomato puree.
  • I used 1 cup plus 2 tbsp puree to make the dough.
  • Make a soft and crack free dough.
  • I used thenkuzhal achu
  • Place a portion of dough inside the murukku achu.
  • Close it and squeeze the murukkus gently into the oil.
  • Cook on both sides
  • Once the oil sound subsides, take out the murukku
  • Drain excess oil in kitchen towel.
  • Repeat this for the rest of the dough.
  • Always keep the dough covered.
  • Do not store the dough, it will get sour.



1. Straining the tomato puree is to take out the seeds, else it may be struck while squeezing.
2. Adjust red chilli powder according to the sourness of the tomatoes.