Aavi Murukku

Aavi murukku is one of my mother in law’s specialties; I have not heard of it, seen it or tasted it before I got married. This recipe had spread from her to our family also now and we all like it very much. It is a steamed and seasoned snack or tiffin made with rice. She prepares a couple of more such tiffin items; however, aavi murukku is my favorite. These days, I have started doing this myself and it comes out decently well.


1.       Idly rice – 2 cups
3.       Asafoetida – 2 pinches
4.       Salt as per taste
5.       Oil – 3 tbsp
6.       Mustard seeds – 1 tsp
7.       Urad dal – 1 tbsp
8.       Channa dal – 1 tbsp
9.       Dry chilies – 4
10.   Curry leaves – 1 sprig
11.   Onion – 1 finely chopped
12.   Garlic cloves peeled – 15

Step 1: Wash and soak the rice for 2 hours. Grind the rice finely with turmeric, 2 chilies, asafoetida with some water.
Step 2: Heat a heavy bottomed pan, pour the batter, add 1 tbsp of oil, add necessary salt and stir until it becomes thick. Turn off the stove.

 Step 3: Take a portion, roll with fist and fill the murruku kozhai. Squeeze onto a idly plate and steam for 5-10 minutes, repeat for the entire dough. Let it cool a bit and then break into small pieces, it’s easy.

Step 4: In a non-stick pan, heat 2 tbsp of oil, splutter mustard seeds, add urad and channa dals, broken chilies, curry leaves and sauté onion and garlic in that until golden brown. Sprinkle a pinch of salt over this.


Step 5: Now add the broken aavi murukku into this and mix well. Serve hot.


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