Mullu Murukku Recipe | Mullu Thenkuzhal Recipe (2024)

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Published: Aug 6, 2012 | Last Updated On: May 19, 2022 by Sharmilee J

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Mullu murukku is a very easy murukku that you can try for Diwali. Mullu murukku recipe with step by step pictures for easy understanding and reference.

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Mullu Murukku – This is usually made with rice flour but this version with maida is my fav too.As krishna jayanthi(gokulashtami) is nearing, I wanted to try kai murukku and yest I had a great disappointment with it as making the swirls was not easy at all so gave up….but sure to give a try again later atleast by next year to post it here.

So after the super flop I remembered this maida murukku amma makes and here I’m with this post. It is a instant version(except the waiting time for the drying part) with no grinding.

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Table of Contents

1📖 Recipe Card

2Maida Murukku

📖 Recipe Card

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Maida Murukku

Maida Murukku is a tasty, crunchy savoury snack made by frying the flour pressed through star shaped mould. Maida Murukku is a great choice of savoury to prepare during Diwali and special occasions. Maida Murukku Recipe is presented in this post with step by step pictures.

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Servings25 small murukku

AuthorSharmilee J

Ingredients

1 and 1/2 cups maida
2 teaspoon butter
1 and 1/2 teaspoon sesame seeds
warm water as needed
salt to taste
oil to fry

Instructions

Steam cook maida for 10mins (I laid a white cloth inside the container then added the flour). After 10mins - When you take it, it will have lumps formed as shown.
Cool down and break the lumps formed and spread it in a plate and leave it to cool down for 2hrs until it is completely dry.
Then sieve it and collect it in a container, now the flour for murukku is ready. You can even grind the coarse flour remaining and then sieve it again (I didn't grind it as most of them were sieved fine).
In a mixing bowl, add maida, butter, sesame seeds, required salt and mix it once. Then add hot water and combine.
Combine to form a smooth dough. Then divide them equal portions and set aside. I used the star shaped press for the murukku.
Grease the murukku press(it is like cookie press) and add the dough till it fills 1/2 to 3/4th of the murukku press. Then press it circular to form a pattern.
Form a pattern like shown below at the back of a ladle (slightly grease it with oil). Heat oil in a kadai (as required for the murukku to immerse fully) - carefully flip the ladle and drop the murukku in oil.
Cook the murukku on both sides till the 'shh' sounds ceases and they turn golden brown in color (Fry it in 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 Mullu Murukku.

Notes

You can also add a teaspoon of red chilli powder if you prefer a spicy version.
If you are planning to make in large batches then cover the remaining dough with a wet cloth until use else it will get dried up soon.
If you are finding it difficult to break the lumps with your hands then you can give a pulse in grinder to break it but make sure to cool down and dry completely before you run it in the mixer.
If you are not able to get the pattern correctly just press it like we do for thenkuzhal murukku.
Once the oil is heated up, lower the flame and fry the murukkus in medium low. After few batches, top up with more oil as it tends absorb quickly.
I always press it in a ladle then drop as its easy to manage also the shape and pattern will be maintained. Pressing directly in oil is a little risky as we should able to bear the heat.
I used white sesame seeds, you can use black also.

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Mullu Murukku Recipe Step by Step

Steam cook maida for 10mins(I laid a white cloth inside the container then added the flour). After 10mins – When you take it, it will have lumps formed as shown. Cool down and break the lumps formed and spread it in a plate and leave it to cool down for 2hrs until it is completely dry.
Pin
Then sieve it and collect it in a container, now the flour for murukku is ready. You can even grind the corase flour remaining and then sieve it again(I didnt grind it as most of them were sieved fine). In a mixing bowl, add maida, butter, sesame seeds, required salt and mix it once. Then add hot water and combine.
Pin
Combine to form a smooth dough. Then divide them equal portions and set aside. I used the star shaped press for the murukku.
Pin
Grease the murukku press(it is like cookie press) and add the dough till it fills 1/2 to 3/4th of the murukku press. Then press it circular to form a pattern.
Pin
Form a pattern like shown below at the back of a laddle(slightly grease it with oil). Heat oil in a kadai (as required for the murukku to immerse fully) – carefully flip the laddle and drop the murukku in oil.Cook the murukku on both sides till the ‘shh’ sounds ceases and they turn golden brown in color(Fry it in medium low flame.).Drain in tissue paper and then store in an airtight container.
Pin

You can store it in an airtight container for weeks and enjoy it.

Expert Tips

You can also add a teaspoon of red chilli powder if you prefer a spicy version.
If you are planning to make in large batches then cover the remaining dough with a wet cloth until use else it will get dried up soon.
If you are finding it difficult to break the lumps with your hands then you can give a pulse in grinder to break it but make sure to cool down and dry completely before you run it in the mixer.
If you are not able to get the pattern correctly just press it like we do for thenkuzhal murukku.
Once the oil is heated up, lower the flame and fry the murukkus in medium low. After few batches, top up with more oil as it tends absorb quickly.
I always press it in a laddle then drop as its easy to manage also the shape and pattern will be maintained. Pressing directly in oil is a little risky as we should able to bear the heat.
I used white sesame seeds, you can use black also.

Reader Interactions

Comments

RAKS KITCHEN
August 06, 2012 at 10:39 am

perfectly done and great clarity in pics 🙂
Reply
Prathibha
August 06, 2012 at 10:55 am

Nicely done murukku..looks perfect n beautiful pictures sharmi
Reply
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APARNARAJESHKUMAR
August 06, 2012 at 11:22 am

Perfect never knew we can prepare using maida
Reply
jeyashrisuresh
August 06, 2012 at 11:40 am

Perfect rounds sharmilee and they must melt in mouth for sure
Reply
- Srilatha
  September 12, 2022 at 10:41 am
  
  Hi madam,
  Instead of steaming maida flour shall I roast maida flour in kadai
  Reply
  - Sharmilee J
    October 01, 2022 at 7:49 am
    
    No steaming will make the texture just like rice flour. So steaming can not be alternated.
    Reply
GeethuSathiyaN
August 06, 2012 at 11:52 am

Wow….Lord Krishna wont leave ur home after seeing these yummy-crunchy murukku :)they look awesome and crafty 🙂 I hav tis one star acchu but i never used tat(basically i don hav tat much patience ;),i always used one with 3 holes or 4.this looks very perfect!!!Jus love them :)pls send a parcel to bangalore 😉
Reply
Premalatha Aravindhan
August 06, 2012 at 1:19 pm

Perfect Murukku,loved the cute clicks…
Reply
Gauri
August 06, 2012 at 1:25 pm

Crunchy and each one is just perfect!
Reply
Priti
August 06, 2012 at 1:42 pm

Looks so perfect ..I want some
Reply
Nisa Homey
August 06, 2012 at 2:17 pm

Crunchy murukku…perfect tea time snack.
Reply
Suja Manoj
August 06, 2012 at 5:00 pm

Crunchy snack perfect perfect
Reply
Vimitha Anand
August 06, 2012 at 5:05 pm

Amma makes this and love the super crunchy texture
Reply
Shweta in the Kitchen
August 06, 2012 at 5:19 pm

So perfectly made Sharmilee. we call them chakli. I love them with Tea.
shwetainthekitchen.blogspot.com
Reply
M D
August 06, 2012 at 5:55 pm

Oh these beauties… they look stunning! Happy Krishna Janmasthami!
Reply
See Also
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Roshni
August 06, 2012 at 7:41 pm

Perfect murukku…. beautiful clicks and description as always
Reply
Sobha Shyam
August 06, 2012 at 8:29 pm

so perfect and crunchy, yum !
Reply
Shanthi
August 06, 2012 at 10:45 pm

Looks yummy and nice clicks.
Reply
Chitra
August 07, 2012 at 3:22 am

looks perfect.Loved all the clicks. 🙂
Reply
Sushma Madhuchandra
August 07, 2012 at 4:01 am

My hubby's aunt makes this murukku. Loved the pictures!
Reply
Uma
August 07, 2012 at 7:08 am

Very perfectly prepared sharmi. Very nice clicks too.
Reply
Farah
August 07, 2012 at 9:34 am

Omg!!! Can the murrukkus look any better??? Super job sharmilee….
Reply
Madhu Pravin
August 07, 2012 at 10:21 am

wow! Amma used to make these for Krishna Jayanti too 🙂 love the clicks and it's absolutely a virtual treat!
Reply
Babitha costa
August 07, 2012 at 12:44 pm

sharmi,i tried this today,but i didn't get the shape,it all spread out in oil.then i made some alteration and made paniyaram.Why so whats the mistake i
have done
Reply
dassana
August 07, 2012 at 1:15 pm

these murukkus or chakli as we call them reminded me of my mom. she exactly makes like this. i just dread making these… considering they become crumbly or become hard.
you have managed to make them as well as look them perfect and beautiful. it is a great tip to make them first on the back of the ladle instead of making them directly in the oil.
Reply
Sharmilee! :)
August 07, 2012 at 1:22 pm

@Babitha : The dough should not be very loose or very tight…it should be pilable. And if you press it in laddle and drop it in oil carefully(if the dough consistency is right) it will not spread out.
Reply
Mallika
August 07, 2012 at 9:08 pm

Fascinating to see how Murukku is made. I had no idea you could attempt it at home!!
Reply
Reshmi Mahesh
August 08, 2012 at 3:33 am

Crispy yummy all time fav snack…Beautiful clicks..
Reply
Anamika Sharma
August 09, 2012 at 5:05 pm

Lovely, real clear in your presentation how to make these, I always kept wondering how they come in perfect circle and now I have the answer 🙂
Reply
Madhavi
August 14, 2012 at 12:21 am

Great chakri…
Reply
indianspicemagic
August 22, 2012 at 4:41 am

Wounderful pics perfect murukku.
Reply
Devi P
August 26, 2012 at 5:15 pm

Hello Sharmilee…hats off to ur site darling…..wud like to know if this maida mullu murukku can be made with besan(kadalamaavu)…please do tell me….as i feel maida is a little unhealthy…..the first recipe i tried was chinese veg fried rice and i was sooooo happy….allthe best to u…and please do reply to me….Devi
Reply
Sharmilee! :)
August 27, 2012 at 2:08 am

@Devi : This recipe cant be substituted with besan flour as maida has the tendency to act like rice flour when it is steamed….Check out thenkuzhal murukku which is made of rice and urad dhal flour.
Reply
Vaishnavi
September 08, 2012 at 8:51 am

Sharmi,
Could you please explain how to steam cook. I didn't get it. Should I just put maida in a cloth. Should I add water..Please explain.
Reply
Sharmilee! :)
September 08, 2012 at 9:31 am

@Vaishnavi : Just use ur idli cooker where we pour water at the bottom and above place our idli plates…Put maida over the idli plates and close it.Just cook it in the setup which is called steam cooking 🙂
Reply
Vaishnavi
September 11, 2012 at 4:45 pm

Thanks Sharmi for the clear response 🙂
Reply
Priya Selvaraj
July 18, 2013 at 7:18 am

Hi sharmi,
2day I tried this it's really crunchy n melting in mouth, u knw my 2 yr old son never eat anything properly Wen I gv this muruku he ask me for more n ate. So tons of thanks. N yesterday I tried ur Vella sedai but it's lil hard outside, I am sure abt the measurements which u said. Can u pls tell me y?
Reply
- SHARMILEE J
  July 18, 2013 at 12:27 pm
  
  Good to hear that Priya….
  Not sure what went wrong Priya for vella seedai…did you make the jaggery syrup thick? that might cause the hard outside…but not very sure
  Reply
cafebaklava
August 25, 2016 at 4:11 pm

These photos have been captured so well, it made me smile. I will give it a try. Beautiful an easy recipe.
Reply
rashmi raman
October 29, 2016 at 11:11 am

Thanks so much sharmilee i love ur recipe this one came out perfect
Reply

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