SB Ring Murukku

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SB Ring Murukku

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SB Ring Murukku | Rice Flour Rings is a famous and traditional murukku especially we do for Diwali. From kids to elders most of us enjoy these murukku by wearing this in our fingers.
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Specifications of SB Ring Murukku


Raw rice - 1 cup

Urad dal flour/ moong dal flour - 1 tblsp

Red chilli powder - 1 tsp

Sesame seeds - 1 tbsp

Asafoetida - 1/8 tsp

Jeera - 1 tsp

Butter / hot oil - 1 tblsp

Salt - as needed

Oil - for deep frying


1.                 Soak rice for an hour and drain water completely. Spread for 30 mins in a clean cotton kitchen towel to absorb the excess moisture. Grind this to a fine powder in mixie and sieve it to get rice flour. You may get 1 & 1/2 to 2 cups of flour depending on the rice quality. Refer my kai murukku post for step wise preparation of rice flour.

2.                 Boil a cup of water in a vessel. Add butter and salt to it and then the flour. I added 1 & 1/2 cups of flour to get the dough. Immediately switch off the flame. the quantity of flour differs depending upon the rice flour quality. The dough should be thick enough like the usual murukku dough.  So keep the flour ready to add more if needed. Keep the dough covered. After its cooled down or warm enough to handle, add jeera, red chilli powder, sesame seeds and knead to a dough.

3.                 You can either roll equal goose berry sized balls ready fully,  to make rings or then and there pinch equal amount of dough for making the ring murukku. I roll and keep balls to make sure the rings are equally sized. Roll into thin ropes and join the ends to make rings.

4.                 Deep fry in hot oil few per batch. While a batch is getting cooked, you can make the next batch. Or make all the rings together and fry little by little. Fry in high flame but do not let it fume. Until golden and the shh.. sound and bubbles reduces.

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