Wednesday, March 2, 2011

Mullu Murukku

Murukku always remind me of  Diwali.Those sweet days will stay in my heart forever!!!I'm very much interested in cooking right from my school days,Amma and me used to prepare murukku for every diwali,we usually have a nice chat that time.Since i've seen her way of doing(tips n tricks) for years,i got good results in my very first attempt.

Yesterday,i did this mullu murukku with my mother-in-law who is an expert in doing all savories and sweets,i really admire her cooking skills!!She used to give more tips on cooking,especially the way she explains the recipe is always interesting.Here below i've posted the mullu murukku recipe and some snaps.

Ingredients :

1.Raw rice(Pachcharisi)......3 Cups

2.Moong dhal(Paasi paruppu)........1 cup

3.Channa Dhal(Kadalai paruppu)......1/2 cup

4.Split channa Dhal(pottu kadalai).......1/2 cup

5.Butter.........6 tsp

6.Sesame seeds(white preferred).......1 spoon

7.Hing........1 tsp

8.Salt to taste

9.Oil needed to deep fry.


1.Dry fry rice and dhals seperately.

2.Once cooled down,mix rice and dhal together.Grind it to fine powder.

3.Take the grounded flour in a big bowl,now bring in the salt,sesame seed,butter and hing(water solved).

Note: Follow the same order of mixing ingredients to get a right mixture.

4.Mix well,add needed water and make it to a chapathi dough consistency.Don add too much water,else it will take more time to boil.

5.Now take a hand full of dough,make a ball  shape and put it in the murukku press.

7.In the mean time heat oil in a kadai.

6.Press it directly on hot oil.Or u can press it on the reverse side of jalladai karandi(previously oil greased) and then fry it in oil.

7.Always do it in low/medium flame.Flip(turn) it often,so that murukku get boiled and crispy on both sides.

8.Once the bubble settles down,filter out the extra oil and take out the muruku.

9.Now the mullu murukku is done.Store this in an air tight container.Can be stored for a month.


1.Always wet ur hands before placing the dough in press.

2.Also wipe inner and outer sides of the press with wet hands and take out the extra dough,after each press.This helps for the smooth flow and prevents the left over flour from drying.

3.Don wait until murukku turns brown.Once the bubble(in the oil)settles down,u can take that out .That is the right time and consistency.

4.If u r making in a large quantity,then split the flour into small portions and add butter,salt etc according to the measure.If u keep the wet dough mixture for a long time,it will turn sour and muruku would look reddish,tastes slightly bitter and also consumes more oil. crispness.
Salt and sesame seeds.....for the taste
Hing.......for the aroma,taste and digestion

Some will add jeera(cumin) seeds instead of sesame seeds.This is usually made during diwalis,weddings and some carnivals.Though it is time consuming,the outcome will be great and appreciating.Kids love a lot and healthier when compared to LAYS or  KURKURE :-).My son is very fond of this and he will never stop with one.Gud day!!

1 comment:

  1. Yummy crunchy murukkus, it has turned out really well. You must be an expert in this.