Golden and crispy Mullu Murukku recipe, a perfect match for a cup of hot tea/coffee! It is insanely easy and simple to make at home with this step-wise picture recipe and you will never go for store bought snacks again!
Krishna Jayanti or Janmastami is just around the corner (14th August) and I have a perfect recipe for that Vennai Thirudum Kannan – Mullu Murukku. Growing up I always remember celebrating Krishna Jayanti with my mom’s Jantikalu/Murukku and Thattai/Chekkalu. There always was Palkova and other assorted sweets but it is for these two that the sister and I waited breathlessly. Till date, I never buy Murukku from a store – it is either homemade or passed down from my amma or MIL. In my opinion, nothing beats the homemade stuff!
When I talk about Mullu Murukku, one distinct thing that comes to my mind is how beautiful these deep fried golden spirals look! Although I should admit that we never got around making it in a perfect shape growing up. It was the taste and texture that mattered. A perfect Mullu Murukku should be hallow from inside and should be crispy but not tough. Amma’s murukku always had this! So when I was planning on my Krishna Jayanti specials, I duly got her recipe. The only thing I did extra was to press them in spirals, unlike my mom.
The ratio for making this Mullu Murukku dough differs in different households. I went ahead with the recipe that we usually follow at home and it works without fail every single time. For perfect Murukku, it is essential to have good quality rice flour. You can either make your own by shade drying washed rice and grinding it fine in a flour mill. Or if you are pressed for time, look for a good brand of Idiyappam rice flour – works just fine. So, here is my recipe for perfect Mullu Murukku.
How to make Mullu Murukku
📖 Recipe
Mullu Murukku
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 2 cups Rice Flour
- â…“ cup Moong Dal
- â…“ cup Chana Dal
- 1 teaspoon Jeera/Cumin Seeds
- ½ teaspoon Red Chilli Powder
- 2 tablespoon Hot Butter/Oil/Vanaspati
- Water as needed
- Salt as needed
- Oil for deep frying
Instructions
- Dry roast moon dal until golden brown, set it aside and let it cool down.
- Similarly, dry roast chana dal until golden brown and set it to cool off.
- Grind these two into a smooth powder, sieve it a couple of times.
- In a large mixing bowl, add rice flour, ground dal flour, salt, red chilli powder, jeera and hot oil/butter.
- Add water little by little and mix it to a ball of dough.
- The dough should be tight at first. Sprinkle water as needed while pressing Murukku.
- Use the star plate of the murukku press.
- Fill the dough in the murukku press and close off the lid.
- Carefully press the dough into spirals, making sure not breaking the flow.
- Meanwhile heat oil for deep frying. Carefully drop one or two murukku at a time and cook until golden brown.
- Once done, strain off extra oil and place it on a tissue. Repeat it with rest of the dough.
- Serve as a snack with coffee/tea.
Detailed step by step picture recipe of making Mullu Murukku
1. Dry roast moong dal until golden brown, set it aside and let it cool down.
2. Similarly, dry roast chana dal until golden brown and set it to cool off.
3. Grind these two into a smooth powder, sieve it a couple of times.
4. In a large mixing bowl, add rice flour, ground dal flour, salt, red chilli powder, jeera and hot oil/butter.
5. Add water little by little and mix it to a ball of dough.
6. The dough should be tight at first. Sprinkle water as needed while pressing Murukku.
7. Use the star plate of the murukku press.
8. Fill the dough in the murukku press and close off the lid.
9. Carefully press the dough into spirals, making sure not breaking the flow.
10. Meanwhile heat oil for deep frying. Carefully drop one or two murukku at a time and cook until golden brown.
11. Once done, strain off extra oil and place it on a tissue. Repeat it with rest of the dough.
12. Serve as a snack with coffee/tea.
Recipe Notes
- Instead of using moong dal, urad dal can be used.
- Dry roast besan instead of chana dal for faster process.
- It is important to ensure the dough is wet enough to press it into spirals. Constantly sprinkle water before adding the dough to the mould.
- The oil should not very hot. Always keep it on medium flame.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
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