Sri Lankan Murukku is bit like a Bombay mix (India). These are the most easiest snack to prepare once you have that Murukku mould & this snack will go well with a cup of  tea.

Once you have one, it’s hard to stop. You can make a big batch of these and keep them in an airtight container for 2-3 weeks.




Sri Lankan Murukku
Yields 3
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  1. 120 Grams - Chickpea Flour
  2. 375 Grams - Rice Flour
  3. 1 - 1/4 Teaspoon - Ground cumin
  4. 1-1/2 Tablespoon - Toasted Cumin Seeds
  5. 1/2 Teaspoon - Asafoetida (Optional)
  6. 1 Teaspoon - Chili Powder
  7. 50 Grams - Ghee/ Butter (softened)
  8. 1 Teaspoon - Salt/(as needed)
  9. Water - As needed
  10. Vegetable oil for deep-frying
  1. Place all the dry ingredients in a large bowl and mix until well combined.
  2. Add the butter/ghee and water, a little at a time.
  3. Use your hand to make a soft dough.
  4. Add a little more water if the dough is too stiff.
  5. Heat enough oil for deep frying in a large heavy based wok.
  6. Place the dough inside the Murukku mould and press into a string hopper mat or in a polythene sheet. even banana leavf works fine. Just cut into squares for each murukku.
  7. Slowly slide into the hot oil.
  8. Cook for 3- 4 minutes or until done.
  9. They need to be nicely brown all over and should snap when cooked properly.
  10. Remove from the oil and drain on kitchen paper.
  11. Cooking in batches, until the dough is all used up.
All Sri Lankan Recipes


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