Murruku in Microwave Oven

IFB Spice Secrets

Murruku in Microwave Oven

By IFB | December 4, 2021


  • 1 cup  rice flour, roasted
  • 1/4 cup besan flour, roasted
  • 1 tbsp urad dal flour, roasted
  • 3 tbsp unsalted butter, softened
  • 1 tsp ghee
  • 2 tsp red chilli powder
  • 2 tbsp sesame seeds
  • 1/4 tsp asafoetida powder
  • Salt to taste
  • 1 1/2 cup  water (use as needed)



  1. Select convection mode and preheat microwave oven at 200°C.
  2. In a bowl combine the flours (rice flour, besan flour, urad dal flour), flavourings (red chilli powder, asafetida, salt) and the oils (butter and ghee) in a bowl.
  3. Use your fingers to mix them all together until you end up with a wet sand texture.
  4. Stir in the sesame seeds, and start kneading the dough with a little water at a time.
  5. Keep adding water until you get a very soft, slightly wet-to-the-touch dough.
  6. To check consistency, take a spoonful of batter into the prepared piping bag fit with a small star nozzle, and try to squeeze the batter.
  7. You have the correct consistency, when a smooth stream of unbroken batter emerges without too much effort.
  8. Line baking trays with parchment paper. Pipe 2 inch lines of batter on one tray.
  9. Bake at 200°C for 15 mins until golden. Watch carefully, as the batter burns rather quickly. Keep watch from 8 mins onwards until the murruku turn light brown.
  10. While the first tray is baking, pipe 2 inch lines on the second tray, and alternate baking the trays until all the batter is complete.
  11. Cool over a wire rack for a few mins and transfer to a clean, dry jar with a fitted lid for storage.


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