Go Back

Almond murukku

indian savory bakshanam recipes
5 from 2 votes
Print Pin


  • 1/4 cup almond flour sieved
  • 1 cup Rice flour
  • 1 tablespoon Butter
  • 1/2 teaspoon white sesame seeds
  • 1 tablespoon Oil
  • Generous asafoetida
  • Required Salt
  • Water as required


  • Heat oil in a heavy-bottomed pan
  • Meanwhile, prepare the dough. Add rice flour, almond flour, salt, sesame seeds, and asafoetida to the plate; mix well
  • Add softened butter and oil; mix well. rub and crumble the flour well between your hand
  • Gradually add water little by little until you form a pliable dough (smooth, crack-free, non-sticky dough)
  • Cover the dough with a damp cloth or damp kitchen towel
  • Furthermore, take a star-shaped press. you can use any press of your choice. fix them to the murukku maker
  • Grease the murukku maker with some oil. This prevents the dough from sticking to the mold
  • Furthermore, Grease ladle with little oil and set aside
  • Pinch a portion of the dough and roll into a cylindrical shape out of dough and place the dough inside the maker
  • Furthermore, place the other part on top of it
  • Press murukku on greased ladles and leave it for 2 minutes
  • Make sure oil is hot enough by dropping a small piece of dough, it should come up in few seconds
  • Carefully slide the ladle to the hot oil and remove the ladle after few seconds
  • Avoid crowding the oil. Based on the pan width fry 2 or 3 murukku at a time
  • After adding the murukku, avoid flipping them immediately with the slotted ladle as they tend to break. Let the froth vanish and at one stage oil stops bubbling, flip over the murukku and fry on the other side
  • Once the sizzling sound stops, and bubbles reduce carefully remove using a slotted ladle and drain excess oil out. Place it on a colander covered with an absorbent tissue paper/ kitchen towel
  • Press and keep the other batch murukku on the ladle. After removing the fried murukku slide the batch. Repeat the same process for the entire dough


Subscribe to my YouTube channelCheck out Traditionally Modern Food!


  1. While making murukku dough always add water gradually and knead the dough. Make a nonstick, crack-free - pliable dough
  2. You can use 12 whole almonds instead of almond flour
  3. If the dough cracks, it will be hard to press the murukku. Also, murukku might turn hard
  4.  for murukku to hold its shape I would recommend pressing the murukku on the ladle
  5. Preferably leave 2 minutes after pressing the murukku on the ladle and then fry, it holds the shape well
  6. Check the oil before frying the murukku, if the oil is extremely hot murukku will drink more oil
  7. Always keep enough oil to fry else murukku won't fry properly
  8. You can use sesame seeds, cumin seeds, etc of your choice
  9. Carefully flip the murukku to avoid hot oil getting spilled
  10. Avoid adding extra oil/ butter to the dough as murukku will disintegrate will frying
  11. Always cover the murukku dough with a damp cloth to avoid drying
  12. If you are making a large quantity of murukku always prepare the dough in a smaller batch. The dough kept for long time results in a dark brown murukku
  13. I used the regular star press for  murukku, but you can use any press of your choice
  14. Always fill the murukku press with  ¾th of the dough
  15. Avoid crowding the oil for all the murukku to fry evenly fry 2 or 3 murukkus at a time
  16. Always drain the murukku in a paper towel and cool it down before transferring it to the airtight container
  17. If the murukku disintegrates in oil sprinkle little water and make a pliable dough
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!