Mullu Murukku | Muthusaram | Dal Chakli

For this year’s Diwali, murukku was one thing on my to-do list. There are different variety of murukku and I wanted to try something that is pretty much simple. Mullu murukku or also known as muthusaram in Brahmin households, is an easy murukku recipe made with rice flour, moong dal and chana dal. This murukku is usually made for auspicious occasions and festivals like Krishna Jayanthi and Diwali.

I always thought making murukku at home was a difficult process. But making this mullu murukku was really a breeze. The main key point in making this mullu murukku is the dough consistency. Make sure you sieve all the flours well and add just enough water to make a soft dough. Add this easy mullu murukku to your list of Diwali snacks and enjoy a safe Diwali with family.

Mullu Murukku

Indian deep fried snack made with rice flour, lentils and spices

Print Pin Recipe

Servings 35 – 40

Ingredients

• 3 cup rice flour
• ½ cup yellow moong dal / paasi paruppu
• ¼ cup chana dal / kadalai paruppu
• 1 tsp cumin seeds / jeera
• 1 tsp black sesame seeds / karutha ellu
• ½ tsp asafoetida / hing
• 1 tbsp butter
• 1 tsp hot oil
• Salt to taste
• Oil for deep frying

Instructions

• Dry roast the moong dal and chana dal separately until nice aroma comes. Cool and grind to a fine powder.
• In a large bowl, sieve rice flour and moong and chana dal powder. Add cumin seeds, sesame seeds, asafoetida, salt, butter and hot oil.
• Mix well with hands till butter is incorporated well. Add water little by little and make a smooth and soft dough.
• Divide the dough into 4 equal portions and cover with a wet cloth to prevent drying.
• Heat oil for deep frying. Take the murukku press and insert the star disc. Fill the murukku press with one portion of the dough.
• Grease two (or three) ladles. Squeeze murukku in circles on the greased ladles. You can also directly squeeze into hot oil.
• Gently slide into the oil and cook in medium heat. Fry both sides till murukku turns golden brown and the bubbles cease. Drain on a paper towel.

Notes

• The dough should be soft enough to squeeze through the hole. If the dough is hard and tight, sprinkle few drops of water and make the dough soft.
• If the dough is too soft, it will be difficult to squeeze and will break. Add 1 tsp of rice flour and knead the dough again.
• Keep the dough covered with a wet cloth all the time, otherwise it will dry up and become hard.
• The oil should be hot when you squeeze in. Turn down the heat to medium while cooking the murukku.

Course: Snack

Cuisine: Indian