The Art of the Twist
It takes 3 days and 4 pairs of hands to make one batch of our Kai Murukku. Here is how.
01
The Blend
It starts with locally sourced raw rice, washed and sun-dried for 2 days. We mill it into a fine flour and mix it with roasted Urad Dal, Cumin, and Asafoetida. No ready-mixes. Just raw grains.
02
The Twist
The most critical step. Our artisans take a small ball of dough and twist it between their thumb and forefinger to create 5-7 concentric circles. It requires a rhythm and pressure that machines simply cannot replicate.
03
The Fry
We use 100% pure cold-pressed Gingelly (Sesame) Oil. It has a high smoke point and imparts that signature nutty aroma. We fry until the sizzle stops—the sign of a perfectly crisp Murukku.
