Onion murukku

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Onion murukku

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Onion murukku is a famous and traditional murukku especially we do for Diwali.
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Specifications of Onion murukku


1.     Parboiled rice (idli rice) – 2 cups

2.     Small onion (shallots) – 1 cup

3.     Red chilli – 6 – 8

4.     Chickpea flour (Besan) – 1/2 cup

5.     Fried gram dal powder (pottukadalai powder) – 1/2 cup

6.     Salt – As needed

7.     Oil – For deep frying


1.                 Soak idli rice along with red chilli for 3 hrs minimum. Drain water and grind it in a wet grinder with very little water, just enough for the grinder to run freely. The batter should  be thick as well as smooth. It will take a bit of time, but do make sure to grind smoothly. Sprinkle water in between if its too tight.

2.                 Meanwhile you can powder fried gram dal and sieve it.

3.                 Grind red chilli, onion to a smooth paste without adding water.

4.                 The ground batter should be thick and non sticky. Then only your dough will turn out stiff. If not, tie in a clean cotton white towel and keep aside so that it will absorb the excess moisture.

5.                 In a mixing bowl, take the ground batter, add besan, fried gram dal powder, ground paste, salt and mix well. If you wish you can add a tbsp of soft butter or hot oil. This makes the murukku more crispy. Mix to form a non-sticky murukku dough. If sticky, you can add more pottu kadalai powder or even rice flour to make it non sticky.

6.                 Take any thin hole plate for the murkku press, I used my star shaped plate. Fill it with the dough and press the murukku in hot oil. Do not worry about shape, we are going to serve like kara sevonly.

7.                 Cook until bubbles ceases and flip cook again until golden over medium flame. Drain in paper towels and finish the entire dough same way.

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