MULLU MURUKKU

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Mullu murukku is a traditional South Indian savoury snack made from rice flour, urad dhal flour, butter or ghee and spices. It is shaped into small ridged coils using a murukku press and deep-fried until crisp, crunchy and golden.

“Mullu” means thorn in Tamil, and “murukku” means twisted, describing the thorny ridges on the snack’s surface. It has a light, airy crunch and a savory flavor flavoured by cumin, sesame and asafoetida.

Mullu murukku is a popular festive snack, especially during Krishna Jayanthi, Diwali and other celebrations.

ABOUT THE RECIPE:

This is a traditional recipe that we make in our family for generations. The rice flour used for this recipe is usually made from scratch. Raw rice is washed, soaked, dried and blended into fine powder. I’ve used 4 cups of raw rice for this recipe. 4 cups of raw rice yields around 5 cups of rice flour.

*Store bought readymade rice flour can also be used for this recipe.

This recipe makes around 75 to 80 medium size mullu murukku. Adjust the proportion of ingredients according to your preference.

Mullu murukku can be stored in an airtight container, at room temperature for about 6 to 7 days.

INGREDIENTS FOR MULLU MURUKKU:

• RAW RICE – 4 CUPS (RICE FLOUR – 5 CUPS)
• URID DHAL – 1/2 CUP
• FRIED CHANNA DHAL – 1/2 CUP
• CUMIN SEEDS – 1 TBSP
• GHEE – 1/4 CUP
• ASAFOETIDA – 1/4 TSP
• SALT – AS REQUIRED
• OIL – FOR FRYING (750ML TO 1 LITRE)

HOW TO MAKE MULLU MURUKKU:

• Wash and soak 4 cups of raw rice for 1 hour.

• After about 1 hour, drain the water completely and spread the soaked rice onto a clean cloth.

• Let the rice dry completely. It can also be dried under the sun.
• Once the rice is dried completely, transfer it to a blender and blend it into a fine powder.
• Since, it is made in bulk quantity, we usually take it to the mill for grinding. Using a blender might take a long time. Also, the blended rice flour has to be sieved before using.

• Meanwhile, heat a kadai and add 1/2 cup of urid dhal to it. Maintain the flame at medium-low.

• Roast it until it gets warm. Do not let it turn brown. It takes around a maximum of just 1 to 2 minute.

• Once it gets warm, transfer it to a plate, and add 1/2 cup of fried channa dhal to the same kadai.

• Roast it until it gets warm, and transfer it to the same plate.

• Once it cools down completely, transfer it to a blender and blend it to a fine powder.

• Add the blended mixture to the blended rice flour. Mix it really well.

• Also, add 1 tbsp of cumin seeds, 1/4 cup of asafoetida, 1/4 cup of ghee and salt to it, and mix everything really well.

• Add little water at a time, and mix it to form a dough. The dough must be slightly thick and fluffy. It shouldn’t be hard or watery.

• Grease little oil onto the murukku maker. Single-star disc has to be used for this recipe.

• Roll little portion of the dough, and add it to the murukku maker.

• Place a clean cloth, parchment paper or paper towel over a plate or chopping board.
• Press the murukku maker in a circular motion, making 2-3 rounds.

• Heat a kadai, and add oil to it. I’ve used 1 litre of oil for this recipe. Maintain the flame at medium-high.

• Once the oil is heated, gently drop the shaped murukku to it. Fry them in batches. Do not overcrowd. The oil will start to bubble as soon as the murukku is added to it.

• Wait for 30 to 40 seconds, and gently turn them. Let it fry on medium-high flame until it reaches light golden brown, or until the bubbles subsides.

• Once they turn light golden brown in color, filter the oil and transfer it to a strainer, place over a plate. This helps to remove the excess oil.

• Repeat the process with the remaining dough. Let it cool down completely before storing in an airtight container.

YUMMY AND DELICIOUS MULLU MURUKKU IS READY.

VARIATIONS:

• Store bought readymade rice flour can also be used for this recipe.
• Ghee can also be replaced with melted unsalted butter.

PRO TIPS:

• Wash and soak the rice for at least 1 hour.
• The rice should be completely dry before blending. Sieve the flour before adding to the recipe.
• Roast the urid dhal and fried channa dhal just until it turns warm. Roasting it for a long time might change their color and texture, which eventually spoils the taste and texture of the recipe.
• The dough should be slightly thick and fluffy. It shouldn’t be too hard or too soft.
• Grease little oil onto the murukku maker. This helps the dough to glide smoothly without sticking.
• Maintain the oil at medium-high heat. The murukku might turn brown immediately, when the oil is too hot. The texture of the murukku turns hard, if it is cooked on low flame.
• Fry them in batches, and do not overcrowd.
• Fry them until they turn light golden brown in color. Do not let them turn darker.

NOTE:

The murukku can be stored in an airtight container, at room temperature for about 6 to 8 days. Make sure to cool them completely before storing.