Mullu Murukku is a very easy Murukku that you can try on Diwali. Mullu Murukku is made using flour, butter, sesame seeds, salt and oil. Learn how to make Mullu Murukku with step by step pictures for easy understanding and reference.
Mullu Murukku is traditionally made with rice flour and uses all-purpose flour instead of rice flour. Amma makes this murukku easily and it is a perfect murukku recipe even for beginners. Must try and enjoy this crunchy murukku!
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About Mullu Murukku
Mullu Murukku is usually made with rice flour but this all-purpose flour version is my favourite. This recipe is from my mother who is an expert in making the Murukku variety. If you can prepare the dough a day in advance then it does not take much time to make this Murukku.
This Mullu Murukku is very easy and quick to make. This Maida Mullu Murukku turns out to be so crispy and crunchy that everyone will love it. The main difference in the use of flour is the texture it gives to the murukku. I made this murukku very easily so I would recommend you to try it even if you are a first timer.
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Mullu Murukku Ingredients
- maida – You can use either homemade flour or store bought flour.
- butter – Butter is added to murukku to give it a melt-in-the-mouth texture.
- sesame seeds – Sesame seeds add flavor to murukku.
- Salt – Salt is added as per taste
How to make Mullu Murukku step by step
1.Steam the flour for 10 minutes (I laid a white cloth inside the container and then added the flour). After 10 minutes – When you take it, lumps will form in it as shown. – Cool and break the lumps formed and spread them on a plate and leave to cool for 2 hours until it becomes completely dry.
2.Then filter it and collect it in a container, now the flour for Murukku is ready. You can also grind the remaining coarse flour and sift it again (I did not grind it because most of the flour was sifted finely). In a mixing bowl, add flour, butter, sesame seeds, salt as required and mix once. Then add hot water and mix.
3. Mix together and knead a soft dough. Then divide them into equal parts and keep them aside. I used a star shaped press for murukku.
4. Grease the murukku press (it’s like a cookie press) and add the dough until it fills ½ to ¾th of the murukku press. Then press it circularly to create a pattern.
5. Make a pattern on the back of the ladle as shown below (grease it a little with oil). Heat oil in a pan (as needed to completely submerge the murukku) – carefully turn the ladle and drop the murukku into the oil. Cook the murukku on both sides until the ‘sh’ sound stops and they turn golden brown in color (fry it on medium low flame.) Drain in tissue paper and then store in an airtight container.
You can store it in an airtight container for weeks and enjoy it.
Expert Tips
- You can also add a teaspoon of red chili powder if you like a spicy version.
- If you are planning to make in a large batch then cover the remaining dough with a wet cloth until used otherwise it will dry out soon.
- If you are having difficulty breaking the lumps with your hands, you can pulse it in the grinder to break it up, but make sure it is cooled and completely dry before running it in the mixer.
- If you are not able to get the pattern correctly then just press it like we do for Thenkuzhal Murukku.
- When the oil becomes hot, reduce the flame and fry the murukku on medium flame. After a few batches, add more oil on top as it gets absorbed quickly.
- I always press it in a ladle and then drop it as it is easier to handle and the shape and pattern will also remain. Pressing directly into the oil is a bit risky as we need to be able to tolerate the heat.
- I have used white sesame seeds, you can also use black sesame seeds.
serving and storage
Mullu Murukku can be served as a snack with evening tea or coffee. Store in an airtight container to maintain freshness. No need to refrigerate. It remains good for about a month at room temperature.
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Mullu Murukku Recipe
Mullu Murukku is a very easy Murukku that you can try on Diwali. Mullu Murukku is made using flour, butter, sesame seeds, salt and oil. Learn how to make Mullu Murukku with step by step pictures for easy understanding and reference.
Material
- 1 and ½ cup flour
- 2 small spoon butter
- 1 and ½ tsp sesame seeds
- hot water as required
- salt to taste
- oil for frying
Instruction
-
Steam the flour for 10 minutes (I laid a white cloth inside the container and then added the flour). After 10 minutes – When you take it, lumps will form in it as shown. – Cool and break the lumps formed and spread them on a plate and leave to cool for 2 hours until it becomes completely dry.
-
Then filter it and collect it in a container, now the flour for Murukku is ready. You can also grind the remaining coarse flour and sift it again (I did not grind it because most of the flour was sifted finely). In a mixing bowl, add flour, butter, sesame seeds, salt as required and mix once. Then add hot water and mix.
-
Mix to make a smooth dough. Then divide them into equal parts and keep them aside. I used a star shaped press for murukku.
-
Grease the murukku press (it’s like a cookie press) and add the dough until it fills ½ to ¾th of the murukku press. Then press it circularly to make a pattern.
-
Make a pattern on the back of the ladle as shown below (grease it a little with oil). Heat oil in a pan (as needed to completely submerge the murukku) – carefully turn the ladle and drop the murukku into the oil. Cook the murukku on both sides until the ‘sh’ sound stops and they turn golden brown in color (fry it on medium low flame.) Drain in tissue paper and then store in an airtight container.
-
You can store it in an airtight container for weeks and enjoy it.
notes
If you are planning to make in a large batch then cover the remaining dough with a wet cloth until used otherwise it will dry out soon.
If you are having difficulty breaking the lumps with your hands, you can pulse it in the grinder to break it up, but make sure it is cooled and completely dry before running it in the mixer.
If you are not able to get the pattern correctly then just press it like we do for Thenkuzhal Murukku.
When the oil becomes hot, reduce the flame and fry the murukku on medium flame. After a few batches, add more oil on top as it gets absorbed quickly.
I always press it in a ladle and then drop it as it is easier to handle and the shape and pattern will also remain. Pressing directly into the oil is a bit risky as we need to be able to tolerate the heat.
I have used white sesame seeds, you can also use black sesame seeds.
