Mullu Murukku brings back memories of festive celebrations and family gatherings. This traditional South Indian snack gets its name from “mullu,” which means thorn or spike in Tamil. The special spiky disc in your murukku maker creates those beautiful ridged spirals. I love making these during Diwali, and the whole house fills with the most amazing aroma. They’re way easier to make than you might think.
About the Recipe
You should without a doubt try this recipe because it gives you that authentic taste of homemade South Indian snacks. The combination of roasted moong dal and rice flour creates the perfect texture – crispy on the outside with just the right amount of crunch. These murukkus stay fresh for weeks when stored properly, making them ideal for gifting or keeping as your go-to tea-time snack.
Why You’ll Love This Recipe
The best part about these murukkus is how they melt in your mouth while still being incredibly crispy. The roasted moong dal adds a nutty flavor that pairs beautifully with the sesame seeds. Plus, you can control the spice level by adjusting the red chili powder. Once you start eating them, it’s really hard to stop. They’re also much healthier than store-bought snacks since you know exactly what goes into them.
Mullu Murukku
Cooking Tips
Make sure your oil temperature is just right – not too hot or the murukkus will brown too quickly. Test with a small piece of dough first. The dough should be smooth but not too wet, or it won’t hold its shape. Clean your murukku maker thoroughly before use, and work quickly once you start frying to maintain consistent results.
Serving and Storing Suggestions
This recipe makes about 25-30 pieces and takes roughly 45 minutes total. Serve them warm with evening tea or coffee. They taste great at room temperature too. Store in an airtight container for up to 3 weeks. These make wonderful gifts during festivals when packed in decorative boxes.
Similar Recipes
- Traditional Murukku
- Ribbon Pakoda
- Thenkuzhal
- Kai Murukku
- Chakli
Nutrient Benefits
Rice flour provides energy and is naturally gluten-free, while moong dal adds protein and fiber to your snack. Sesame seeds contain healthy fats and calcium. The spices like asafoetida aid digestion. These murukkus are lighter than many other fried snacks when made at home with quality ingredients and proper oil temperature.
Ingredients
- 2 cup Rice flour
- 1/4 cup Moong Dal
- 1 tbsp Butter
- 1 1/2 tsp Sesame Seeds
- 1 tsp Red Chilli Powder
- 1/2 tsp Asafoetida Powder
- as required Oil
Mullu Murukku
Ingredients
- 2 cup Rice flour
- 1/4 cup Moong Dal
- 1 tbsp Butter
- 1 1/2 tsp Sesame Seeds
- 1 tsp Red Chilli Powder
- 1/2 tsp Asafoetida Powder
- as required Oil
Instructions
- Dry roast the dal and grind together to a fine powder.
- Mix 1 cup of the dal powder with the rice flour.
- Add butter, sesame seeds, red chilli powder and asafoetida powder.
- Add enough water and knead well to a smooth dough.
- Make balls of this dough and add them to a murukku maker with spiky (mullu) plate.
- Heat oil in a deep frying pan over medium flame.
- Carefully press the murukku maker over the hot oil, one or two at a time.
- Fry the prepared murukkus till light golden brown.
- Remove and drain excess oil.
- Store in an airtight container.
- Serve.
Recipe Video
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Frequently Asked Questions
Why is my murukku dough too sticky or too dry?
Getting the water amount just right takes practice. Add water gradually, one tablespoon at a time. The dough should hold together without sticking to your hands. If it’s too wet, add a bit more rice flour. If too dry, sprinkle small amounts of water and knead gently.
Can I make murukku without a murukku maker?
While the traditional spiky shape comes from the murukku maker, you can try using a piping bag with a star tip. The texture won’t be exactly the same, but you’ll still get a tasty snack. Some people even roll small portions and shape them by hand, though this takes more time.
How do I know when the oil is the right temperature?
Drop a small piece of dough into the oil. If it rises slowly with gentle bubbling, your oil is perfect. If it rises too quickly or browns immediately, the oil is too hot. If nothing happens, the oil needs more heating. Medium heat works best for golden, evenly cooked murukkus.
1 comment
Very good source of receipe for various festivals. Thanks a lot