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

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

 

  • In a wide bowl add 1.5 cups of rice flour, ¬Ω cup besan and ¬º 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.
Mullu murukku - 1
  • 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.
Mullu murukku - 2
  • 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 - 3
  • Mullu murukku is ready. Repeat the same for the rest of the dough.
Mullu Murukku recipe - 4
  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.
Mullu murukku - 5

Mullu murukku recipe

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.