Home Deepavali Mullu murukku | diwali snack recipe

Mullu murukku | diwali snack recipe

by Jeyashris Kitchen
Mullu Muruku 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 due 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 .
Check out my

Here comes the recipe for mullu murukku:
Pictures Updated

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:


(adsbygoogle = window.adsbygoogle || []).push({});

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.

IMG_0325

  • 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.
IMG_0326 IMG_0327

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.

IMG_5714

  • 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.
IMG_5722 IMG_5724
  • 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.

You may also like

65 comments

Anonymous October 10, 2011 - 8:32 am

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

Reply
admin October 10, 2011 - 8:36 am

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

Reply
Sudha Sabarish October 10, 2011 - 9:26 am

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

Reply
Sushma Mallya October 10, 2011 - 9:28 am

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

Reply
MyKitchen Flavors-BonAppetit!. October 10, 2011 - 9:41 am

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

Reply
Sharmilee! :) October 10, 2011 - 11:09 am

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

Reply
Rekha shoban October 10, 2011 - 11:12 am

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

Reply
Tina October 10, 2011 - 11:29 am

cute and lovely..looks so perfect…

Reply
Radhika October 10, 2011 - 11:36 am

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

Reply
Priti October 10, 2011 - 11:45 am

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

Reply
Kaveri October 10, 2011 - 12:26 pm

That looks so yummy! Want to have one of those

Reply
RAKS KITCHEN October 10, 2011 - 12:34 pm

Looks tempting, just melt in the mouth,divinely…!

Reply
julie October 10, 2011 - 12:35 pm

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

Reply
Sravs October 10, 2011 - 12:40 pm

Murukulu looks very crispy and perfectly done !!

Ongoing event CC-What's For Friday Dinner

Reply
Sandhya Hariharan October 10, 2011 - 12:56 pm

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

Reply
Premalatha Aravindhan October 10, 2011 - 12:59 pm

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

Reply
Lavi October 10, 2011 - 1:00 pm

evlo azhaga panni irukeenga..pass it to me!

Reply
Prathibha October 10, 2011 - 2:57 pm

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

Reply
Kalpana Sareesh October 10, 2011 - 4:48 pm

too good perfectly made..

Reply
Nisha October 10, 2011 - 8:08 pm

Looks perfect

Reply
Panchamrutham October 10, 2011 - 8:33 pm

Crispy Murukku…Love to have with Tea

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

Reply
Uma October 10, 2011 - 10:43 pm

Murukku looks very crispy and yummmy.

Cheers,
Uma
My Kitchen Experiments

Reply
Gayathri NG October 11, 2011 - 1:08 am

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

Reply
PriyaVaasu October 11, 2011 - 4:08 am

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!!!!

Reply
khushi October 11, 2011 - 5:47 am

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

Reply
Vardhini October 11, 2011 - 5:57 am

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

Vardhini
Event: Halloween Fiesta

Reply
Aruna Manikandan October 11, 2011 - 7:09 am

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

Reply
Priya October 11, 2011 - 8:45 am

Murukku looks prefect and well executed, super tempting..

Reply
Kitchen Flavours October 11, 2011 - 10:57 am

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

Reply
Neetz October 11, 2011 - 12:33 pm

wow!! bookmarked will tryt hsi for sure… yummmyy yuumm!!

Reply
GEETHA ACHAL October 11, 2011 - 1:11 pm

ரொம்ப சூப்பராக இருக்கின்றது…தெளிவான விளக்கம்…பகிர்வுக்கு நன்றி…

Reply
Chitra October 11, 2011 - 3:07 pm

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

Reply
Krithi's Kitchen October 11, 2011 - 3:22 pm

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

Reply
Sanctified Spaces October 11, 2011 - 3:51 pm

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

Reply
Prathima Rao October 12, 2011 - 10:00 am

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

Reply
Shama Nagarajan October 12, 2011 - 11:43 am

pack be a box dear

Reply
mangalam October 25, 2012 - 5:27 pm

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

Reply
admin October 26, 2012 - 3:22 am

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.

Reply
mangalam October 25, 2012 - 5:31 pm

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

Reply
Raja Lakshmi November 4, 2012 - 2:10 pm

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

Reply
admin November 4, 2012 - 2:20 pm

Yes you can use oil or vanaspathi instead of butter

Reply
rajirk November 5, 2012 - 4:18 am

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.

Reply
admin November 5, 2012 - 1:49 pm

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

Reply
Gayathri Devi Narayan October 27, 2013 - 3:25 am

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.

Reply
Gayathri Devi Narayan October 27, 2013 - 3:28 am

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

Reply
jeyashri suresh October 28, 2013 - 4:57 am

Yes it is butter at room temparature

Reply
Raja Lakshmi November 5, 2012 - 5:50 am

THANKS. ADVANCED WISHES FOR A HAPPY DIWALI.
RAJI.

Reply
admin November 5, 2012 - 1:49 pm

thanks a lot and wish u all the same

Reply
sathu February 16, 2013 - 1:29 am

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

Reply
admin February 16, 2013 - 1:20 pm

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

Reply
kiruthikha June 14, 2013 - 6:42 am

can u mention the raw rice brand…

Reply
admin June 15, 2013 - 11:30 pm

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

Reply
vishakha August 25, 2013 - 6:26 pm

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

Reply
jeyashri suresh August 27, 2013 - 12:56 pm

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

Reply
Pradeepa Murali November 28, 2013 - 6:40 pm

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

Reply
jeyashri suresh December 1, 2013 - 11:35 am

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

Reply
sreya ramesh September 15, 2014 - 6:23 pm

can we use gram flour rather than channa dal

Reply
jeyashri suresh September 16, 2014 - 5:17 am

You can try for sure

Reply
Rama Ashwin July 17, 2015 - 4:35 pm

Hello ! When you say chana dal, is it pottukadalai or kadalai paruppu ?

Reply
jeyashri suresh July 18, 2015 - 9:32 am

Its kadalai paruppu rama

Reply
Rama Ashwin July 18, 2015 - 9:46 am

Thank you 🙂

Reply
Prakashika August 24, 2016 - 4:06 am

Sona masuri rice can be used right?

Reply
jeyashri suresh August 24, 2016 - 9:41 am

yes can be used

Reply
vatsala October 15, 2017 - 9:03 am

can we add coconut milk instead of water.

Reply
jeyashri suresh October 15, 2017 - 9:24 am

Yes sure. Just warm the coconut milk before adding. This will give a good texture to the murukku.

Reply

Leave a Comment