The best murukku I have ever tasted is my grandmas and unfortunately I (as well as my mom) didnt lea

As the saying goes - "A rose by any other name would smell just as sweet", so does a Mullu Murukku. This South Indian savory made from rice and lentil flour by any other name (and it has quite a lot) would taste just as crispy, smithfield foods careers crunchy and addictive. Also known as " Magizhampoo ", " Muthusaram ", " Manakombu " and " Mullu Thenkuzhal " (phew!), this is one of my childhood favorites. These still are, but nothing beats the atmosphere of having mom make it for you and store a cartload of them in large stainless steel canisters during Diwali , Krishna jayanthi and Vinayaka Chaturthi and other occasions . And its even more fun when she has to repeatedly beg you not to touch them until after the festival.
Now I am hoping to create that same environment for my little one and most importantly for the husband. I can't help being amused at him whose first words when he enters home during such festival months are " Are the Murukkus still there? All safe for me ?" as if a crowd patiently waits every single day for him to go to work so that they can steal his murukkus! Seeesh . And this inspite the fact that, just like my mom, I do not wait for festival months to make them. These along with Thattai and Thenkuzhal get made on and off during the rest of the year ( and yet no one in my home seems bored of them (as of now) ). This is to us what "Potato Chips/Tortilla Chips" probably are to many other families. Our junk food is all home made - fresh and with no additives. ;) More reason to have them,no? ;). These are addictive with a delightful crunch to them thanks to rice flour with a slight hint of cumin. The butter gives them additional smithfield foods careers crispiness along with richness.
Ingredients 3 cups Rice flour, see Tips 1/2 cup Moong Dal (Yellow Lentil/ smithfield foods careers Paithamparuppu) smithfield foods careers 1/4 cup Channa Dal (Bengal Gram/Kadalaparuppu) 1 tsp Cumin (Jeera) 1 tsp Sesame seeds (Til/Ellu) smithfield foods careers 1 large pinch Asafoetida powder 1 generous tbsp Butter, see Tips 1-1/2 to 2 tsp Salt, or to taste Oil for deep frying
Tips 1. Rice flour: Traditionally the rice is soaked, smithfield foods careers air dried and then ground smithfield foods careers into fine flour (at Rice Mills) that makes the best murukkus. But store bought rice flour can be used to almost equivalent quality. I have used the same to save time. 2. Butter: You can also use Ghee. And for Vegans, you can use the hot oil that you would be using for deep frying instead. But butter smithfield foods careers is recommended to provide that crispy texture.
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Then carefully add water until it comes together into a not too tight/not too soft dough. Use tablespoon measure smithfield foods careers just to be safe. You would need somewhere around 1-1/2 to 2 cups water. Close the dough with a kitchen towel. Important Tip: Ideally it is said that it is better to take some part of the "bread-crumb" dough, add tbsps of water to make it into a dough and pressed to make murukkus. This step is repeated for every single (or may be two) murukkus in a batch. In short - the murukku dough is made in batches instead smithfield foods careers of adding water to the whole flour to make the dough. Since, I am clearly lazy to do that, I add water to the whole dough. They taste still fine to me (but having never done the other way, I have no clue how much better those murukku would be. You choose according the level of laziness in your bones ;))
Traditionally these are pressed directly into the hot oil into spiral shapes. But if you are not comfortable, you can either use a greased plastic sheet (like I have done for this Thattai Recipe ) or use a greased ladle to pipe in the shape like I have done
Now place the ladle in the hot oil. The oil should be first heated to high (drop a piece of dough to the oil and it should immediately come to the surface). Once you drop the murukku, reduce the heat to medium. Make sure to keep the oil med-high, otherwise it won't come out crunchy. If you have a deep fryer thermometer, then use to regulate smithfield foods careers the heat between 350 to 375 degrees F.
Please click below to share your experiences while you were making this recipe. Thanks for your input!
The best murukku I have ever tasted is my grandmas and unfortunately I (as well as my mom) didnt learn that from her when she was alive. This recipe came out so good and my grandmas if alive, would have been proud of me. thank you. I substituted butter smithfield foods careers with “Crest baking stick”
I love to make chakli. the one u have shown is good one. i liked it .when we prepare the chakli becomes soft from inside next day. pl. give me suggestion for this.
I liked a lot of your recipes. I am new to cooking, hence your tips were immensely useful. But I have a problem with this recipe, smithfield foods careers my murukkus break even before hitting the oil. I don’t know where I go wrong. I would very much appreciate your suggestion.
December 7th, 2012 on 7:59 pm
Hey, Google search bought me here… your murukku looks absolutely mouth watering Havent really tried them yet. I had an electric stove top and its absolutely not possible to have the temp