Indian snacks are so many that each time we can make a different variety, not to mention the various regions that we have. Nipaatu, Chakli, Tengalu and Murukku are popular South Indian snacks that one can find stored in jars.

Murukku is one such snack that resonates with everyone. Every house must be having their own version that has been passed through generations. Split gram murukku is a tasty and crunchy snack, one would love to have it over again and again.


Ingredients for Split gram Murukku:

  • 2 cups rice flour
  • 1/2 cup roasted split gram (putani)
  • 1 teaspoon sesame
  • a pinch of asafoetida
  • 1 teaspoon pepper powder
  • 1/4 teaspoon asafoetida
  • 2 tablespoon ghee
  • water to knead

Method to make Split gram Murukku:

  • Grind split gram to a powder.
  • In a wide bowl add the flour, powder and all the dry ingredients.
  • Put the ghee and rub it well with fingers.
  • Add little water and knead to a stiff dough.
  • Grease the mould with a little oil.
  • Heat oil in a pan.
  • Take a ball of the dough, roll it into a cylindrical shape and slowly put it into the mould.
  • Press it in the spiral shape as chakli in the oil. Put a few more.
  • Deep fry on medium flame.
  • With a ladle turn it over to the other side.
  • Once they are done, remove on a absorbent paper, repeat for the rest of the dough.

Other similar recipes on the blog: Instant Chakli

Split gram Murukku

Murukku is a tasty snack to binge with a cup of tea. 

Course dry snack, Snack, snack in the jar
Cuisine Indian, South Indian
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Author jayashree


  • 2 cup rice flour
  • 1/2 cup split gram
  • 2 teaspoon sesame
  • 1 teaspoon pepper powder
  • 2 teaspoon ghee
  • salt to taste
  • water


  1. Grind split gram to powder.

  2. Add rice flour, split gram powder and other dry ingredients to it.

  3. Add ghee and rub it well.

  4. Now put some water and knead to a stiff dough.

  5. Grease the murukku mould.

  6. Heat oil in a kadai.

  7. Take a ball of the dough, roll into cylindrical shape and fill into the cavity. Press into spiral shaped discs in the oil directly. Put a few couple of them.

  8. Deep fry on medium flame.

  9. Turn it over to the other side. Once it is done, remove on an absorbent paper. Repeat for the rest of the dough.

  10. Store in an air tight container.


A few recipes from my co-bloggers

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  1. I’m a big fan of murruku. Whenever i see a recipe of murukku, get tempted to make it. But something holds me back. Hopefully this time I may fight back my inhibitions and make it. If I replace split gram with besan, would it affect the taste?

    • Thanks Ritu, good to know you like murukku. Yes, you can replace with besan. I have tried that version and it is also good. Check it out here

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