Diwali recipesMullu murukku| Mullu thenkuzhal recipe

Mullu murukku| Mullu thenkuzhal recipe

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
Course Festival recipes,, Snack
Cuisine Indian
Keyword Diwali recipes, Gluten free,, Janmastami recipes
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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

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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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67 COMMENTS

  1. 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

  2. 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

  3. ரொம்ப சூப்பராக இருக்கின்றது…தெளிவான விளக்கம்…பகிர்வுக்கு நன்றி…

  4. 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

    • 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.

  5. 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

  6. 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.

  7. 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

    • 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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