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Semiya (Vermicelli) Murukku

Semiya (Vermicelli) Murukku

Cooking Time

Preparation Time : 20

Cook Time : 20

Total Time : 40


Serves 4

  • Semiya /Vermicelli 1 cups

  • Rice Flour 1 3/4 cups

  • Besan/Gram Flour 1/4 cups

  • Ajwain Seeds(powder) 1 tsp

  • Red Chili Powder 2 tsp

  • Melted Butter 1 tsp

  • Salt to taste 1 tsp

  • Oil for deep frying 1 cups


  • 01

    Soak the vermicelli in water for 1 hours. After one hour, drain the excess water and mash the soaked vermicelli.

  • 02

    In a mixing bowl, combine mashed vermicelli, rice flour, gram flour melted butter, salt, ajwain and red chilli powder. Mix well and make a soft dough by adding little water (if required).

  • 03

    Heat oil in a kadai, when the oil is hot enough to fry, take a portion of the dough and place it inside the murukku mold (I used 1 star hole disc) and press the mold over the oil. Deep fry them until light golden color on both sides. Once done, remove from the oil and place it on a paper towel to drain off excess oil if any. Repeat the process for the rest of the dough.

  • 04

    Allow them to cool down slightly then serve.

  • 05

    Note: You can store this murukku in an air tight container.



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