• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 3 cups rice flour
  • 3/4 cup black pea (ullunthu) flour
  • 3 tbsp margarine
  • Hot water
  • 1 tbsp carom seeds or ajwain (ommum), cleaned
  • A pinch of salt
  • 1/2 cup sesame seeds, roasted
  • Coconut milk from one coconut (concentrated milk only)/ or hot boiling water
  • 2 tbsp cumin seeds, cleaned
  • Murukku mould
  • Cooking oil


  1. Roast rice flour over low fire.
  2. Wash and dry the carom seeds, cumin and sesame seeds. Then roast them over low heat.
  3. Boil coconut milk (can be replaced with just hot water).
  4. In a large bowl, add the rice flour and black pea flour, carom seeds, sesame seeds, cumin, a pinch of salt and margarine. Mix well.
  5. Pour in the hot water or coconut milk, bit by bit and mix till you get a soft dough.
  6. Heat up the required amount of oil for frying.
  7. Prepare the mould.
  8. Add in the dough and squeeze out the murukku and shape them like a mosquito coil onto a plate or squeeze direct into the hot oil.
  9. Remove once they turn slight golden in color.
  10. Murukkus can last for months if stored well.
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