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Mullu murukku
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3 from 2 votes

Mullu murukku recipe

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


  • 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


  • 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.



  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.