Kai Murukku

Kai Murukku is a tasty, traditional savoury snack made by swirling the murukku dough with hands instead of pressing through mould and then frying it. Kai Murukku is a treat for the evening tea time with a sweet and commonly made at home during Diwali, Krishna Jayanthi & special occasions.

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Kai Murukku is one of the most popular south indian murukku. Kai Murukku Recipe is explained here with step by step pictures and video.

About Kai Murukku

Kai murkku as the name says the swirls are done with hands hence the name Kai Murukku. Kai Murukku is a crunchy savoury snack named after its shape.

and is treat to the eyes and of course its so crispy and tasty too. I feel so elated seeing these as it was my long time dream to learn this kai murukku and am happy that I finally nailed it.

Kai murukku can be made with either raw rice (pacharisi) or idli rice(pulungalarisi) but the recipe amma had written was grinding idli rice and using wet batter for making this murukku so I followed the same.

I have been dreaming of making this kai murkku for the past 6 yrs. Actually I tried 2-3 times but didn’t get the swirls at all after that I didn’t dare to try again. But each year making kaimurukku was always in my wish list and finally this year again tried it and yes it has come out pretty decent and that justfies the post too.

Kai Murukku Ingredients

• Rice – Idli rice is used for kai murukku. You can use either parboiled or puzhungal arisi for making the batter.
• Urad Dal – Whole urad dal is roasted and grinded to flour and sieved which is mixed with rice batter.
• Butter – Butter is added to give a slight soft texture to the murukku.
• Cumin – Cumin seeds is added for flavour and to aoid in digestion.

Recipe Index

I posted a pic in instagram, yesterday and seeing the positive comments thought I should post it soon so here is the recipe of how to make kai murukku with step by step pictures and video.Making swirls sure comes by practise so don’t loose hope just keep trying.
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📖 Recipe Card

Kai Murukku Recipe Step by Step

1. Soak idli rice for 2 hours, then rinse and drain water.Grind it to a smooth batter using very less water in a grinder.You can use mixie too.Now take this batter in a mixing bowl.
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2. Add urad dal flour,butter,salt and jeera.
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3. Mix well so that the distribution of flour and butter is even.The batter shouldn’t be very tight or too loose. It should be smooth and flexible,check my notes for more detailed information.
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4. Grease your fingers with oil, keep a small lid on the cloth.Take a small lemon sized ball, bring one end to slightly pointing.Roll it out using your fingers and stick it to the cap. Then gently using a twist and turn motion, roll out the dough into the shape of murukku.Now remove the cap and then move onto making the next murukku.Check my video.Similarly finish off the dough.I made some 10-15 murukkus then fried and again sat down to twist.2-3 rounds will do for each murukku
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5. Heat oil in a kadai.Now using a flat laddle, take the murukku carefully and flip into preheated oil.
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6. Fry until golden in low medium flame.Drain in tissue paper.Store in airtight container and enjoy.
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Store in clean airtight container.

Serve with coffee or tea.

Expert Tips

• The dough should not be too tight, if its tight then rolling will be tough and also it will get dried up soon and will break while rolling.
• If the dough is too tight then sprinkle little water.
• Making the murukku in cloth absorbs extra moisture.
• Grind the batter with minimum water, just keep sprinkling water little by little while grinding.
• If the batter is little runny add a tablespoon of urad dal flour. Do not add more.
• Never roll the remaining dough into balls like seedai and put it in oil, it will burst. It happened for me while making butter murukku.
• While mixing the dough mix well with your hands, do not knead but mix really well so that the distribution of flours and butter is even throughout.

Variations

• You can use storebought rice flour too. In that case use 1 cup rice flour along with 2 tablespoon urad dal flour and 2 tablespoon butter. You can use 1 teaspoon cumin seeds or sesame seeds.
• Instead of cumin seeds, you can use sesame seeds too.

Serving & Storing Suggestions

• You can serve Kai Murukku with tea or coffee as a tea time snack or as a mid morning snack too.
• Store in an airtight container to retain freshness. Need not refrigerate.

FAQs

1.What is Kai Murukku? Why is it named so?

Kai Murukku is named after its shape as we make the swirls with hands unlike other murukku which uses press / mould. Kai means hands in tamil so murukku made with hands is the meaning of Kai Murukku.

2.I am not able to get the swirls. What can I do?

You get the swirls by practice I agree. But you can use the dough in murukku mould, press and fry it like how we make our usual murukku. The taste won’t differ but the texture might slightly vary.

3.Can I use ready made flours?

Yes you can use ready made rice flour and urad dal flour. So for 1 cup rice flour use 2 tablespoon urad dal flour and 2 tablespoon butter. You can use 1 teaspoon cumin seeds or sesame seeds.