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Mullu murukku| Mullu thenkuzhal recipe

by Jeyashri suresh
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Mullu murukku

Mullu murukku | Mullu thenkuzhal | Chakli recipe with full video and detailed step wise description.

Mullu Murukku | Mullu Thenkuzhal| Chakali| Magizhampoo is a crispy snack that we usually make for Diwali or Janmashtami. My mom and mother in law usually grind the flour in a rice mill and make this Mullu murukku. Usually, I pack that during my yearly visit to Chennai. But I thought to share this post for people living in abroad who don’t have access to rice mills. I have given the measurements of making flour in the rice mill too.

The tips to get perfect crispy murukku is to make the dough soft and crack free. Always use hot oil or softened butter to make the dough. Do not add more quantity than mentioned in the recipe. It will end up giving shapeless murukkus. Always heat the oil and once it becomes hot, bring it to medium flame and make the murukku. The very low flame will absorb more oil and make soggy murukkus. Too much hot oil will make it get cooked very fast and in turn, make it uncooked inside.

If grinding the Mullu murukku flour in Rice mill Grind 3 cups of raw rice along with 1/4 cup + 1 tbsp of roasted chana dal(kadalai paruppu) and 1/2 cup of roasted yellow moong dal. This yields 4 cups of Mullu murukku flour.

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Mullu murukku | Mullu thenkuzhal

Mullu murukku
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3 from 2 votes

Mullu murukku recipe

Mullu murukku recipe - Perfect tea time snack
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Festival recipes,, Snack
Cuisine: Indian
Keyword: Diwali recipes, Gluten free,, Janmastami recipes
Servings: 18 murukku
Author: Jeyashri suresh

Ingredients

  • 1.5 cups Rice flour
  • ½ cup Besan | kadalai maavu
  • ¼ cup Roasted moong flour
  • 1 tsp Sesame seeds
  • Salt as needed
  • 1 tsp Softened Butter
  • 2 tsp Hot Oil
  • Oil for deep frying
  • Water to make the dough

Instructions

  • In a wide bowl add 1.5 cups of rice flour, ½ cup besan, and ¼ cup roasted moong flour.
  • Add 1 tsp sesame seeds and salt as needed
  • Mix everything evenly
  • Add 1 tsp softened butter and 2 tsp hot oil.
  • Add water and make a soft dough.
  • The dough should be crack free.
  • Cover it always, else it will dry.
  • Use the star acchu for mullu murukku.
  • Take one portion of dough and put inside the murukku press.
  • Heat oil for deep frying.
  • Directly squeeze the murukku into the oil.
  • Cook on both sides in medium flame.
  • Once the sound subsides, take it out from oil.
  • Drain on a kitchen towel.
  • You can squeeze murukku on a greased ladle and gently drop in oil too.
  • Mullu murukku is ready.

Video

Notes

  1. Mullu murukku stays crisp for 10 days, keep in an airtight container.
  2. You can grind, roasted moong dal and chana dal in a rice mill, and make murukku.
  3. Always ensure the dough should be covered.
  4. Crack free dough gives perfect shape.
  5. Do not make the dough in big portions, it will change the color of the mullu murukku.

 

  • In a wide bowl add 1.5 cups of rice flour, ½ cup besan and ¼ cup roasted moong flour.
  • Add 1 tsp sesame seeds and salt as needed
  • Mix everything evenly
  • Add 1 tsp softened butter and 2 tsp hot oil.
  • Add water and make a soft dough.
  • The dough should be crack free.
  • Cover it always, else it will dry.
  • Use the star acchu for mullu murukku.
  • Take one portion of dough and put inside the murukku press.
  • Heat oil for deep frying.
  • Directly squeeze the murukku into the oil.
  • Cook on both sides in medium flame.
  • Once the sound subsides, take it out from oil.
  • Drain on a kitchen towel.
  • You can squeeze murukku on a greased ladle and gently drop in oil too.
  • Mullu murukku is ready. Repeat the same for the rest of the dough.
Mullu Murukku recipe
  1. Mullu murukku stays crisp for 10 days, keep in an airtight container.
  2. You can grind, roasted moong dal and chana dal in a rice mill, and make murukku.
  3. Always ensure the dough should be covered.
  4. Crack free dough gives perfect shape.
  5. Do not make the dough in big portions, it will change the color of the mullu murukku.

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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!

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

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

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

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

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Rekha shoban October 10, 2011 - 11:12 am

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

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Tina October 10, 2011 - 11:29 am

cute and lovely..looks so perfect…

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Radhika October 10, 2011 - 11:36 am

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

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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…!

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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

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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…

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Lavi October 10, 2011 - 1:00 pm

evlo azhaga panni irukeenga..pass it to me!

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Prathibha October 10, 2011 - 2:57 pm

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

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Kalpana Sareesh October 10, 2011 - 4:48 pm

too good perfectly made..

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Nisha October 10, 2011 - 8:08 pm

Looks perfect

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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

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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..

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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!!

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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

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Sanctified Spaces October 11, 2011 - 3:51 pm

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

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Prathima Rao October 12, 2011 - 10:00 am

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

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Shama Nagarajan October 12, 2011 - 11:43 am

pack be a box dear

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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

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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

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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.

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

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

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jeyashri suresh October 28, 2013 - 4:57 am

Yes it is butter at room temparature

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Raja Lakshmi November 5, 2012 - 5:50 am

THANKS. ADVANCED WISHES FOR A HAPPY DIWALI.
RAJI.

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admin November 5, 2012 - 1:49 pm

thanks a lot and wish u all the same

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sathu February 16, 2013 - 1:29 am

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

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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

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kiruthikha June 14, 2013 - 6:42 am

can u mention the raw rice brand…

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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

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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

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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

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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

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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

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sreya ramesh September 15, 2014 - 6:23 pm

can we use gram flour rather than channa dal

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jeyashri suresh September 16, 2014 - 5:17 am

You can try for sure

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Rama Ashwin July 17, 2015 - 4:35 pm

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

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jeyashri suresh July 18, 2015 - 9:32 am

Its kadalai paruppu rama

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Rama Ashwin July 18, 2015 - 9:46 am

Thank you 🙂

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Prakashika August 24, 2016 - 4:06 am

Sona masuri rice can be used right?

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jeyashri suresh August 24, 2016 - 9:41 am

yes can be used

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vatsala October 15, 2017 - 9:03 am

can we add coconut milk instead of water.

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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

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