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Servings 100 g
Calories 493kcal


Ingredient A:

  • 165 g yellow dhal
  • 1 litre water

Ingredient B:

  • 300 g ERAWAN Brand blended rice flour

Ingredient C:

  • 35 g dried anchovies
  • 50 g fresh baby shrimps
  • 15 g dried shrimps
  • 6 units de-seeded dried chillies
  • 2 units small ed shallots
  • 4 g cumin seed
  • 2 tsp turmeric powder
  • 3 tsp salt
  • 500 ml water
  • 100 ml coconut milk
  • 1 litre vegetable oil

Cooking Method


    Ingredient A:

    • Soak the yellow dhal from ingredients A with water overnight.
    • Rinse the yellow dhal and boil the water over medium heat until it is softened and translucent, lower the heat and cook it for another 10 minutes.
    • Drain and set aside.

    Ingredient B:

    • In a dry pan, lightly toast the rice flour over a low heat for 5 minutes and rest the flour overnight.

    Ingredient C:

    • Mix all the ingredients together and bring to boil. Once boiled, cool the mixture down, wrap it and keep it in the chiller overnight.

    Murukku Dough Instructions:

    • Bring ingredient A and ingredient C to boil and blend it together with the parboiled dhall until smooth.
    • In a bowl, pour the mixture out and mix well with the toasted rice flour.
    • Place some of the dough into the murukku mold and press the dough out onto the parchment paper into a spiral shape with a diameter of 6 cm.
    • Preheat the oil to 150 °C and gently slide the murukku onto your wooden spatula and drop it into the hot oil. Repeat the process so several murukku are frying at the same time.
    • Remove the parchment paper and fry the murukku pieces until they are golden brown. The murukku is done when the oil around the side of the murukku stops bubbling.
    • Remove the murukku pieces from the oil and leave them on a kitchen towel to absorb the excess oil.
    • Keep in an airtight container when they are cool.


    Yield:     A Sharing Portion for 2

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