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35 Minute Ribbon Muruku







  1. Soak rice for 2 hours. Wash, drain the water and grind it in the wet grinder to a fine paste adding water, peeled garlic needed salt, and red chilies. ( Do not add too much water for grinding)
  2. Sieve chickpea flour and keep it aside.
  3. Mix the ground rice batter + chickpea flour + asafoetida + 3 tbsp hot oil + needed water to make a soft dough. Knead well. (You can taste the dough to check for salt)
  4. Take a murukku maker and fix the ribbon-making plate/disc.
  5. Heat oil (to test if the oil is hot, drop a small ball of dough into the oil, if it raises to the surface immediately, then the oil is hot enough to fry the murukkus)
  6. Put the prepared dough inside the murukku maker and press it directly into the hot oil in a circular motion.
  7. You will get a sizzling sound when the murukku is getting cooked. Flip it over to the other side and fry both sides well till golden brown.
  8. When the “shh sound/sizzling sound” ceases, the murukku is done. Use a slotted ladle to remove the murukku and drain it on a paper towel or colander.


kissRepeat the process for the rest of the dough.