ari murukkk....


  • Cooked rice - 1 cup
  • Rice flour - 1 cup
  • Cumin seeds - 3/4 tablespoon
  • Black sesame seeds - 1/2 tablespoon
  • Asafoetida / Hing - 1/4 teaspoon
  • Salt - 1 as needed
  • Oil - 1 tablespoon
  • Oil - 1 For deep frying


Grind cooked rice and rice flour in batches without adding water.

Transfer it to a wide bowl. You should be able to make a smooth ball out of it. That is the right consistency.

Add cumin seeds, black sesame seeds, asafoetida , salt and 1 tablespoon oil and make a soft dough out of it.

Let it rest for 10 minutes.

Use the star nozzle in the idiyappam press. Fill the press with the dough and press it as a straight line on to a wooden board.

Carefully make spiral shape out of the pressed dough.

Slightly press the open end towards the inner layer.

Repeat it for the rest for the dough.

Heat oil in a pan and gently transfer the shaped dough to the hot oil.

Fry til golden on both sides. Fry in batches.


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