Arisi Murukku is a crisp and light South Indian snack made using rice and some spices. It is slightly different from regular murukku as it is made using a batter of soaked and ground rice instead of prepared rice flour. Its texture is light, crispy and with a mild spice flavor which makes it perfect to have with evening tea or coffee.
This murukku is a great option when you don’t have rice flour at home but still want to make something crispy and delicious. Because it is made from ground rice batter, it tastes more refreshing and tastes better than homemade. Arisi Murukku can be made during any festival time or even as a small evening snack when you feel like eating something salty and crispy.
jump to:
About Arisi Murukku
Arisi Murukku is a traditional South Indian breakfast where “Arisi” means rice. This version is made using parboiled rice, also called puzhangal arisi, which is soaked and ground like idli batter, then mixed with a few simple ingredients to form a smooth dough. The ground rice adds a special flavor and makes the murukku light, crispy and delicious after frying.
The main flavor in this murukku comes from red chilli, cumin and celery. These spices add a bit of flavor to every bite, while the butter adds a melt-in-the-mouth crunch. Roasted gram dal powder gives a mild nutty flavor and also helps in binding the dough well.
This process may seem long but once you start step by step it will become very simple. Rice is soaked, ground coarsely and mixed with spices, butter and flour into a smooth dough. The aroma of these golden murukkus being fried fills the house and brings a festive feel.
I usually make Arisi Murukku on weekends or whenever the family feels like eating something crunchy with tea. It feels good to make a complete snack without using any packaged flour.
Arisi Murukku Ingredients
- parboiled rice – I made a thick smooth paste by soaking and grinding Puzhungal Arisi. After frying it becomes soft from inside and crisp from outside. You can also use raw rice, but its texture will be slightly different.
- roasted gram dal – I have ground it into a fine powder which makes the flour soft and has a mild nutty taste. If not available, you can add gram flour instead but the taste will change slightly.
- butter – I used softened butter at room temperature. It gives rich flavor and nice crispy texture. If you want a lighter version you can replace half of it with oil.
- red chilli – I mixed it with rice to give it mild spice and light color. You can add more or less as per taste.
- Cumin – It gives good aroma and helps in easy digestion. If you want, you can also take carom seeds instead.
- Celery – I used a small amount for flavor and slight crunch. It smells very nice while frying.
- Oil – I used it to fry the murukku until it was golden and crisp. Use any neutral oil, but keep the heat medium for even color.
similar recipe
How to make Arisi Murukku step by step
1. Measure 1 cup of parboiled rice, rinse it thoroughly and drain the water, then soak it in water for at least 2 hours until it is soaked. Then grind it with 2 red chillies in a wet grinder.
2. Add as little water as possible and grind for at least 30 minutes to prepare a smooth thick batter.
3.Put roasted gram dal in a mixer jar and grind it finely. Filter it in a fine sieve.
4.Remove coarse particles. In a wide mixing bowl, add the rice batter along with butter, salt, cumin, celery and fried chana dal powder.
5. Mix well and make a smooth, non sticky dough, mine was very dry so sprinkle some water to make a smooth dough.
6. Take a portion, smoothen the murukku press and use a murukku press (I used a thenkuzhal mould). Fill the dough till ¾th of the murukku press.
7. Start pressing. I usually press it into 2 ladles and stir into the oil. Heat the oil, add a pinch of flour in it and check, if it rises immediately with a sush sound then the oil is ready.
8.Now carefully turn the prepared Murukku and fry until it turns golden. Fry in batches. Repeat the process until all the dough is used up. Take out and keep in tissue paper.
Serve with tea.
Expert Tips
- soaking – Always soak the rice for at least 2 hours and grind it to make a smooth thick paste. Do not add too much water, otherwise the dough will become sticky and a little difficult to press.
- amount of butter – Adding too much butter can cause the murukku to break when pressed. If the lines break, add some roasted gram powder or rice flour and knead again.
- oil temperature – The oil should be hot but not emitting smoke. Drop a small piece of dough, if it rises slowly then the oil is ready for frying.
- cover the dough and keep it aside – While frying, always cover the remaining flour with a wet cloth to prevent it from drying out. If the dough becomes dry, sprinkle some water and knead it again.
- press size – I usually use Thenkuzal mold for thin lines. You can also try stars or other molds for different patterns.
serving and storage
Serve Arisi Murukku with hot tea or coffee for a nice evening snack. It also makes beautiful gift during Diwali or small family gatherings. Cool the murukku completely and store it in an airtight container so that it remains crisp and fresh. It stays good for about 10 to 12 days at room temperature.
general questions and answers
1.Can I use raw rice instead?
Yes, you can use, but the murukku will become a little hard. Steamed rice gives a more light and crunchy texture.
2. Why is Murukku flour extremely dry?
Hard dough makes the murukku dry. Just sprinkle some water and knead again until smooth.
3.Murukku is breaking when pressed, why?
This happens when there is too much butter or the dough is too soft. To fix this, add a small amount of rice flour or roasted gram powder to it.
4.Can I store the flour and fry it later?
Yes, you can, just keep it covered properly so that it doesn’t dry out. But it is better to fry fresh for good crispiness.
5.Which mold is best for this recipe?
I use Thenkuzhal mold as it gives thin and uniform lines. But you can use any mold you like, all turn out nice and tasty.
