NAVARATRI RECIPES

sweet-sundal peanut-sundal green-peas sundal channa-sundal vella-puttu moong dal-sundal channa dal-sundal kondakadalai-sundal mochai sundal Paal kesari Akkaravadisal Coconut ladoo semiya kesari Temple style sakkarai pongal

Monday, October 10, 2011

MULLU MURUKKU | DIWALI SNACK RECIPE

         Mullu Murukku | Chakali| Magizhampoo is a crispy snack which we usually make for diwali or janmashtami. Last time during my trip to India, my mom made the flour and packed for me. But unfortunately idue to slight excess in the size of baggage i have to leave this at home. I never thought of making flour for this at home in the mixer(mixie) , but when i tried making yesterday it turned out pretty well .
Here comes the recipe for mullu murukku:
Pictures Updated
mullu- murruku

INGREDIENTS:(TO MAKE THE FLOUR)
THIS MAKES 4 CUPS OF FLOUR
RAW RICE 3 CUPS
CHANNA DAL 1/4 CUP +1 TBLSP
YELLOW MOONG DAL 1/2 CUP
OTHER INGREDIENTS:(THIS MEASUREMENT IS FOR 1 CUP OF FLOUR)
SOFTENED BUTTER 1/2 TSP
OIL FOR DEEP FRYING
WATER TO KNEAD THE DOUGH(1/2 CUP APPROX.)
SESAME SEEDS(ELLU) 1/4 TSP
ASAFOETIDA 2 PINCHES
SALT AS NEEDED
mullu-murruku
 
METHOD:
For the flour:
  • Dry roast the moong dal and channa dal together till nice aroma comes.(for 3-5 mins in medium flame)
  • Do not get it burnt.
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  • When it is cool, grind this along with raw rice in a mixie.
  • Sieve this and again powder this ,till it turns out into a smooth flour.
  • The mixer may get over heated. Making flour in mixer in advisable for small quantities.
  • If you stay in a place where you have flour mill, then half of the job is done.
  • Spread the flour in a plate and store it in a airtight container.
  • The flour is ready to use.
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To make murukku: ( I made with 1 cup flour and this yielded 10 murukku of medium size)
  • Add the flour, butter, salt, sesame seeds, asafoetida in a wide mouthed vessel.
  • Add water to make this into a soft pliable dough.
  • Take a handful of dough and place this in a murukku presser.
IMG_5708 IMG_5717
  • Use this aachu  for mullu murukku.Or you can use the 3 stars one also.
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  • Heat the oil till it becomes hot.
  • Make a round shape in a laddle and just transfer it to the oil.
IMG_5721
  • When it sizzling sound subsides take this out from the hot oil and drain the excess oil in the kitchen towel.
  • Repeat this process for the remaining dough.
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  • Store them in a airtight container and enjoy crispy murukku with hot tea.
mullu-murukku
Tips:
  • The texture of the flour depends on how nice your mixer is.
  • If it is not ground properly this will not come in round shapes.
  • You can directly make rounds in the oil as I did for Thenkuzhal.
  • If making circles in ladle,ensure that it it not hot. Else will stick to the ladle.
  • Do not keep the oil in low flame.

58 comments:

  1. can we use readymade flour ? after that we can roast the flour together/? does it work.

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  2. You can use readymade riceflour and besan, but do you get moongdal flour in stores.if yes you can try just sieve all the flour 2 to 3 times to ensure even mixing

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  3. I just love mullu murrukus a lot.Nice explanation.Pics are really tempting and now also having the same for lunch.

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  4. Looks so nice and perfect for this festive occasion Jaishree...looks mouthwatering!

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  5. Wow!,Homemade crisp Mulu Murukku recipe.Luks crunchy and superbly presented .Thanks for sharing.

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  6. Any murukku recipe am in..looks so perfect, crispy and crunchy murukkus out there!

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  7. wow!!superduper murukku...they look very very perfect.....perfect for diwali snack!!nice click as usual!

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  8. cute and lovely..looks so perfect...

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  9. Such tempting pics Jeyashri makes me feel like grabbing one off the screen. Yummm...

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  10. Murukku looks crunchy and delicious ..using moong dal is sure new for me ....nice recipe

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  11. That looks so yummy! Want to have one of those

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  12. Looks tempting, just melt in the mouth,divinely...!

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  13. perfect murukku..looks crisp,perfect with a cup of hot tea?

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  14. Murukulu looks very crispy and perfectly done !!

    Ongoing event CC-What's For Friday Dinner

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  15. Perfect....
    Can I grab one from the screen ???

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  16. Wow delicious murukku,sure will try this murukku...Thanks for sharing the recipe jeyashri...

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  17. evlo azhaga panni irukeenga..pass it to me!

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  18. I love this murukku...looks delicious..u hv done a gr8 job,they came out perfect

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  19. Crispy Murukku...Love to have with Tea

    http://www.panchamrutham.blogspot.com/

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  20. Murukku looks very crispy and yummmy.

    Cheers,
    Uma
    My Kitchen Experiments

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  21. Murruku is my all time favourite snack for munching...very tasty & crispy. ..

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  22. Romba azhaga iruku!!!! amma too tells me to make flour @ home, i still have that block, it may not come right!!! May be this diwali, i will try to make some!!!!

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  23. Crunchy!!
    why dont you send it to the event:
    Event :My Diwali My Way

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  24. I have posted thenkuzhal and mullu muruku is next if I can get to it by Diwali :). Looks yummy.

    Vardhini
    Event: Halloween Fiesta

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  25. adding chana dal sounds new to me...
    I too have packed murukku flour from India, U have done a gr8 job jeya :) need lots of patience while grinding and sieving.
    love the color and texture of the murukku dear

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  26. Murukku looks prefect and well executed, super tempting..

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  27. Never made murukku with moong dal....looks crisp and yum.....

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  28. wow!! bookmarked will tryt hsi for sure... yummmyy yuumm!!

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  29. ரொம்ப சூப்பராக இருக்கின்றது...தெளிவான விளக்கம்...பகிர்வுக்கு நன்றி...

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  30. Gr8 job. murukku is white in color. i get it brown ;)Must be crispy and tasty i guess :)

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  31. Beautifully done! yummy looking murukku and mind-blowing pics too...
    Krithi's Kitchen
    Event: Serve It - Festival Potluck

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  32. Super murukkus, lovely clicks..congrats on the food gawker feature..

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  33. Tempting clicks!!! The murukkus are so perfectly made!! So nicely explained dear..
    Prathima Rao
    Prats Corner

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  34. can we use store bought rice flour and just add roasted powdered dal to it to make the flour? If yes, what will the proportion of arisi maavu be? Love your recipes!!! Thanks for posting

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    Replies
    1. Hi
      You Can use store bought rice flour too. 1 cup of raw rice yields 1and 1/4 cup flour approx. No need to roast the flour. But sieve it twice with dal powders to ensure even mixing.

      Delete
  35. what is the proportion of store bought rice flour to the powdered roasted dals as you have listed above? 1 cup raw rice likely does not equate with 1 cup rice flour. Also, you dont have to roast the rice flour, right? Love your recipes!!! thanks for posting

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  36. HI,
    WANT TO KNOW IF I CAN USE VANASPATI OR A LADLE OF HOT OIL TO MIX THE FLOURS INSTEAD OF BUTTER?
    RAJI.

    ReplyDelete
    Replies
    1. Yes you can use oil or vanaspathi instead of butter

      Delete
  37. hi,

    few years back i made thenkuzhal. I had put sesame seeds and it burst spreading the oil all over my hands, luckily did not affect my face. the scar is still on my right hand. hence i am scared to use sesame seeds. did you wash the same or just added like that. or the fried one you used.kindly let me know will be helpful.
    raji ramakrishnan.

    ReplyDelete
    Replies
    1. For thenkuzhal generally it never happens, only seedai only splutters, first time hearing this.
      But i normally take it out from the fridge(normally i keep sesame seeds in fridge) and just put int he flour and knead the dough.No need to wash or fry.
      Anyway will get back to u in this same post after calling my mom reg this burst

      Delete
    2. Hi Jeyashri
      It happened to me also, while doing murukku. My mom said its because, the jeeragam should be crushed with hands and put in flour, otherwise it splutters.

      Delete
    3. what is softened butter? Is it the butter in room temperature? please clarify.

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    4. Yes it is butter at room temparature

      Delete
  38. THANKS. ADVANCED WISHES FOR A HAPPY DIWALI.
    RAJI.

    ReplyDelete
    Replies
    1. thanks a lot and wish u all the same

      Delete
  39. Can we add jeeragam, instead of ellu. we di it in then kuzhal.

    ReplyDelete
    Replies
    1. You can add jeeragam if you want. Generally we don't add, but i have seen some people add

      Delete
  40. can u mention the raw rice brand...

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    Replies
    1. I don't use any specific brand. I use the sona moasoori rice which i get in Indian stores here

      Delete
  41. Hi jeyashri di , myself shruthi, from Bangalore... Thank you so much for your recepies... Easy to make and very simple. Thank you I mentioned abt your recepies to my mom.. She loves to make muruku but the thing is she not getting the right consistency it keeps breaking could you please assist me on the same.. She has used the same ingredients as that you have mentioned.. Request u to please help me on the same

    ReplyDelete
    Replies
    1. the reason may be either the dough will be bit loose or she must have added extra butter. Else the murruku will come out properly. even i made yesterday for janmastami

      Delete
  42. how to make white color murukku, i prepared the thenkulal murukku the taste is good but i cant get the color i need to make in white color pls help me

    ReplyDelete
    Replies
    1. The color if ur particular wash and soak the rice for half an hour and drain the water and dry it in a clean cloth inside the house. Grind this either in the mixer or in the flour mill to a very fine powder. This will give you the white colour murruku

      Delete
  43. can we use gram flour rather than channa dal

    ReplyDelete

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