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Instant murukku
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4.6 from 5 votes

Arisi murukku recipe

Easy Instant rice flour murukku
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Festival recipes,, Snack
Cuisine: Indian
Keyword: Diwali recipes, Janmastami recipes
Servings: 12 murukku
Author: Jeyashri suresh


  • 1 cup Rice flour store-bought
  • ½ tsp ajwain | omam
  • ½ tsp cumin seeds
  • ½ tsp sesame seeds
  • 2 pinches asafoetida
  • ¾ tbsp butter room temperature
  • Salt as needed
  • Water to make dough
  • Oil for deep frying


  • In a wide bowl add the rice flour. I used store-bought rice flour, you can add homemade flour or idiyappam flour.
  • Add the ajwain seeds, cumin seeds, sesame seeds, asafoetida, salt, and butter.
  • Ensure the butter is at room temperature.
  • Mix everything well.
  • Add water little by little and make a soft non-sticky dough.
  • Cover it always.
  • I used thenkuzhal achu.
  • Divide the dough into parts and put it inside the murukku press.
  • Heat oil for deep frying and bring it to medium flame.
  • Squeeze the murukku directly into the oil.
  • You can squeeze it on the back of a ladle and gently transfer it to the oil.
  • Do not overcrowd the pan.
  • Once one side is done, gently flip to the next side.
  • Cook till the sound of oil subsidies.
  • Take out and drain the excess oil in a kitchen towel.
  • Repeat this for the rest of the dough.
  • Store the murukku in an airtight container.
  • This stays good for 10 days in an airtight container.



Do not make the dough in a big batch in advance, it will change the colour of the murukku.
2. Also, it will alter the taste too.
3. You can add 1 tsp hot oil to the dough to get extra crispiness.