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Nutrition Value of Kai Murukku

From: 441.00189.00

A detailed nutritional value profile of the Kai Murukku from the government food safety standards approved laboratory report. Explore the nutritional data of Kai Murukku on our portal.

kai murukku
Nutrition Value of Kai Murukku

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Percentage daily values are based on a 2000 calorie diet a day. It is used for general nutrition advice and may differ based on a person’s calorie needs.

Servings: 12  

Amount  per serving  

%Daily Values  

  Energy           100 cal   ___
Protein      2.4 g    4% 
Carbohydrates  20 g6%
Fiber    0.4 g  2%
Fat1 g  2%
Cholesterol  2 mg      0%   
Vitamin A 27 mcg  1%
 Vitamin B3 1 mg   6%
Vitamin B9  7 mg 2%



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Nutritional Value

  • Energy - 100 cal
  • Protein - 2.4 g - 4%
  • Carbohydrates - 20 g - 6%
  • Fiber - 0.4 g - 2%
  • Fat - 1 g - 2%
  • Cholesterol - 2 mg - 0%
  • Vitamin A - 27 mcg - 1%
  • Vitamin B3 - 1 mg - 6%
  • Vitamin B9 - 7 mg - 2%
  • Rice flour can be a healthy alternative for wheat in case of a gluten free diet.
  • Urad dal is rich with minerals such as phosphorus and calcium that helps with bone and teeth health.
  • It also contains magnesium, potassium and iron which are good for the heart, boosts immunity and improves the digestive system.
  • Along with the iron content it is also rich in protein and fibre hence ideal to be included in a weight loss diet and helps to increase the energy levels.
  • Cumin seeds help with good digestion.


  • Manaparrai, a town in Tamil Nadu is famous for Murukku and they deliver these traditional snacks to the whole and outside of India.
  • While most of the other types of murukku need a murukku maker, kai murukku is totally handmade and is twisted with a thumb and index finger.
  • South Indians include this with their return gifts on marriage occasions along with sweets. It is also offered in temples.


Suggested consumable by age groups

  • A significant quantity of 2 -3 small/medium sized Kai Muruku can be enjoyed by all age groups.

Good times to eat:

  • It is perfect as an evening snack.

Eat along with:

  • This can be eaten alongside a hot cup of tea or coffee.

When not to eat or eat more often:

  • As it is a deep fried snack it is advised to not consume often.

Story/History of recipe

Muruku is one of the famous Indian snacks originally from Tamil Nadu. Though a basic type of muruku is made with two main ingredients which is rice flour and urad dal it is an interesting dish that can have many varieties by adding in different ingredients. One of such is ragi muruku. Both ragi and muruku have traditional values in South India.

Recipe Ingredients, Preparation Steps and Occasions Served

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Event/Festivals Served/Most Popular During

    Recipe Contributor


    The following are the ingredients needed to prepare around 8-10 medium sized Kai Murukku,

    • Raw rice - 1 1/2 cup (rice flour - 2 cups)
    • Urad dal - 4 tablespoons (Urad dal flour - 2 tablespoons)
    • Water - 1/2 or as required for dough
    • Butter - 1/2 tablespoon
    • Cumin seeds - 1 teaspoon 
    • Asafoetida/Hing - a pinch
    • Salt - as required
    • Oil - as required for deep fry.

    Preparation Steps

    For preparing dough:

    Rice flour :

    • Rinse and soak around one and a half a cup of raw rice in water for about 1-2 hours, drain the water and dry them using a white cloth for a few minutes.
    • Grind them into fine powder, sieve and take two cups of this flour for preparing Kai murukku.

    Urad dal flour:

    • Dry roast around four tablespoons of urad dal for a couple of minutes until it turns light brown.
    • Grind this into fine flour. Sieve and take two tablespoons for preparing Kai Murukku
    1. Take a large bowl, add two cups of rice flour, two tablespoons of urad dal flour, cumin seeds, asafoetida, salt and butter. Give it a good mix.
    2. Add water and knead well. Manage the consistency by adding water as required for a soft dough. 
    3. It needs to be slightly sticky and soft.

    For preparing Kai murukku:

    1. Take a heavy bottomed pan, add oil as required for deep fry and let it heat at medium flame.
    2. Meanwhile, grease your hands, take a medium portion of the dough and start to make the muruku on a white cloth. 
    3. Use the thumb and index finger and twist the dough in round/spiral shape. You can use a bottle cap and twirl around it to get a uniform round shape. 
    4. From two to nine it can have any number of layers/circles. To get a perfect circle, make sure the starting point and ending point are parallel to each other, that is start and end at the same line. Also don't forget to seal the end so that it sticks together.
    5. Once the oil is hot use a spatula to take these and gently drop it in the pan. 
    6. You can fry more than one at a time based on the pan size.
    7. Once it starts to float up, flip to cook it evenly on both sides.
    8. You can remove when the bubbles stop and place it on a strainer or tissue paper to remove excess oil.
    9. Repeat the process for the remaining dough. Make sure you don't let the dough dry out, it is important to have moisture to get the shape right.
    10. Once it is done, this can be stored in an airtight container and can stay crisp for  around ten days.
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