Pepper Murukku Recipe - South Indian Style Chakli

Pepper Murukku Recipe is a tasty south Indian savoury snack that is crispy and crunchy flavoured with black pepper. Serve it along with some hot masala chai for an evening snack.

Uma Raghuraman
Pepper Murukku Recipe - South Indian Style Chakli
2664 ratings.

The' Pepper Murukku' has a unique taste and pepper is known for it's anti- bacterial properties. It is also high in iron, minerals and dietary fiber. A gluten free crispy preparation, it is also an excellent tea/coffee time snack. Whether you make it on festivals or for snack time, the pepper murukku is so tasty and addictive.

A must try! Keeps good for 4-5 days when stored in an airtight container.

Serve Pepper Murukku along with Hot Masala Chai as a tea time snack.

If you like this recipe, you can also try other Murukku Recipe such as

  1. Whole Wheat Flour Murukku Recipe
  2. Kai Murukku Recipe
  3. Manoharam Murukku Recipe

Course: Snack
Diet: Vegetarian
Prep in

40 M

Cooks in

20 M

Total in

60 M


10 Servings


  • 1 cup Rice flour
  • 2 tablespoons Urad Dal Flour , (husk black gram flour)
  • 1 teaspoon Butter (Unsalted)
  • 1/2 teaspoon Sesame seeds (Til seeds)
  • 7 to 8 Whole Black Peppercorns , freshly powdered
  • 1 teaspoon Oil , from the oil used for frying the murukku
  • pinch Asafoetida (hing)
  • Salt , to taste
  • Oil , for frying

How to make Pepper Murukku Recipe - South Indian Style Chakli

  1. To begin making the Pepper Murukku recipe, in a medium size bowl, add the sieved rice and the urad dal flour.

  2. Add salt, asafoetida, sesame seeds, pepper powder and mix all the dry ingredients.

  3. Now add butter and rub it into the flour get  sand like texture.  Add hot oil and add water little by little to form a smooth, crack free dough.

  4. Cover the bowl with a damp cloth and allow the dough to rest for 30 minutes.

  5. Once the dough is rested, grease the murukku press with oil and fill it with the prepared dough.

  6. Heat oil in a wok/kadhai on medium flame and when the oil is heated up, press the murukku press over the oil in circular motion to make flat circular spirals. 

  7. Fry the murukku over low flame till they are uniformly browned.

  8. Drain the murukku on a kitchen towel. Repeat this process for the rest of the dough.

  9. Once cooled, store the murukku in a clean, dry and odour free air tight container.

  10. Your traditional South Indian Snack is ready for your festivities.

  11. Serve Pepper Murukku along with Hot Masala Chai as a tea time snack.

To prepare the urad dal flour, dry roast 1/2 cup of urad dal in a kadai or pan till they turn lightly red/brown.

Allow it to cool completely, grind them to a fine powder.

If preparing rice flour at home, soak the raw rice for 1 hour, drain and spread the rice in a kitchen towel for 30 minutes.

Grind them to a fine powder and lightly roast them in a kadai till the extra moisture is absorbed.

Use store bought rice flour as is.

Check the temperature of oil before you start frying the murukku by dropping a small piece. If it instantly sizzles, your oil is ready.

Instead of pressing the dough directly over hot oil, you can make the murukku in a greased butter paper or behind a flat ladle and then fry them.

Adjust the amount of spice according to your taste.

In case the murukku breaks while pressing the dough, add few drops of water into the dough and try making them again.

If you are unable to shape the murukku, then the moisture is too much in the batter, add more rice flour and try again.

Sieving the flour before making the dough is an important step.