Cooking Time: 40 mins.
Servings: 5


  • Rice flour - 4 cups
  • Roasted chickpeas powder - 1 cup
  • Cumin seeds - 1 tsp
  • Red chili powder - 1 tsp
  • Asafoetida - 1/2 tsp
  • Butter - 3 tbsps, melted
  • Salt to taste
  • Oil for deep frying


  • Heat 2 cups water and a tsp of salt in a stainless steel vessel. Bring to a boil and reduce flame. Slowly add the rice flour and mix to form a gooey paste. Place lid and keep aside to cool;
  • Once the rice flour paste cools, add roasted chickpeas powder, cumin seeds, red chili powder, asafoetida powder and melted butter. Mix well to make a smooth dough. Ensure that the dough is not too soft or hard;
  • Heat oil for deep frying in a heavy bottomed vessel. While the oil is heating prepare the murukkus for deep frying;
  • Place a single star shaped disc in the murukku press, grease the insides of the mold, fill the mold with some of the prepared dough and make concentric shaped murukkus on a wax paper/greased banana leaf or a greased plastic sheet. This helps to easily transfer them into the hot oil. Prepare 6 to 7 for each batch based on how large the vessel is for deep frying;
  • Reduce flame to medium and place 5 to 6 of the prepared murukkus and deep fry to a golden brown shade;
  • Remove onto absorbent paper. Once cool, store in air tight container.