Mullu Murukku-Dal Chakli Recipe
Prep Time : 20 mins
Yields: 55 Murukkus
Recipe Category: Snacks-Festival Recipes
Recipe Cuisine: South Indian
Author:Padhu Sankar
Ingredients needed
Rice flour – 3 cups
Split and husked green gram/moong dal/pasi paruppu – 1/2 cup
Bengal gram/ channa dal/kadalai paruppu -1/4 cup
White sesame seeds/ellu/til – 3/4 tsp
Cumin seeds/jeera -1 tsp
Hing/asafoetida – 1/4 tsp
Butter – 2 tbsp (at room temperature)
Salt to taste
Oil for deep frying
Murukku Maker
Preparation
Dry roast channa dal/bengal gram until hot to touch. Leave it to cool. Do not over roast it.
Dry roast moong dal until hot to touch. Leave it to cool.
Now mix together rice, bengal gram dal and moong dal and get it ground in a rice mill/flour mill to a fine powder. Sieve it and keep it ready. This is the mullu murukku flour/mullu murukku maavu.
Mullu murukku with store bough rice flour
In case, if you do not have access to a rice mill, you can use store bought rice flour. You have to lightly roast channa dal and moong dal separately and grind it to a fine powder separately. Sieve it and then mix with the sieved rice flour. I made it only with store bought rice flour. Though the murukkus were good, you cannot compare it with murukku prepared with homemade murukku flour as we know the quality of rice used when preparing at home.
Grease the inside of the murukku maker lightly with oil.
Method
In a plate, add rice flour, both the dal flour (channa dal flour and moong dal flour) and mix well.
Add cumin seeds, sesame seeds, salt needed and mix well. Add butter and mix well with your fingers.
Add water little at a time make a dough. (I made it in 3 batches but if you have help you can make it in one go).
Grease 2 or 3 ladles with oil for placing the squeezed murukkus. Place a small portion of dough inside the murukku maker (A) and press the dough with the other attachment (B) through the single star disc (C) on the ladle in a circular motion to form murukkus as shown below.
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| traditional murukku maker |
Let it cook for a few seconds. Then flip it over to the other side. Fry both sides until golden brown. Remove it with a slotted ladle and place it in a colander or paper towel to drain off excess oil.
Repeat the process for the rest of the dough.
Note – If you have difficulty in squeezing out the dough through the murukku maker, you can add a tsp of hot oil to the dough, mix it well and then continue to make murukkus. After making the first batch, taste the murukku. If you want it more softer, you can add a tsp of hot oil to the rest of the dough and mix well before proceeding with the second batch. If you feel, you need more salt, you can add to the rest of the dough, mix well and then continue with the second batch.
Though I have used the single star disc, you can use the 3 star disc also and make murukkus as seen in the picture below.
Check out Spicy mullu murukku using wet grinder method or click the picture below to take you to that page. If you are preparing for festivals, you can omit the garlic given in that recipe.
Is Mung dal necessary?
Have observed people usiing besan & dalia flour instead with rice flour. They say, it is crispier that way since mung dal is a bit stickier!
Grateful for clarification.
This is a traditional mullu murukku recipe. You can check my
butter murukku if you do not want to use dal.You can check this spicy mullu murukku recipe. There are many varieties of murukku. I have not tried dalia and besan combination.
Very good recipy. today I prepared &it is full proof recipy.
Wat should be the consistency of the dough, soft as that as chapati dough or a little hard. How do i get crispy chakli
Dough should be soft and smooth and not sticky.
Can you bake it instead of deep frying it? Do you think , it will still be crispy?
You have to deep fry murukkus.
Can I use store bought chana flour and moong flour, and what would be the measurements.
We do not know if the store bought flour is roasted. It is better to make it at home. If using store bought flour, measurement is the same (not sure of the result).
I used store bought roasted rice flour ground both the other roasted dals at home and followed the rest of the instructions in the recipe. But the murukkus were difficult to shape and kept breaking. What can I do to avoid this? The murukku was tasty and crunchy so this recipe is a keeper. Thanks
May be the murukku dough was too tight. In that case, the murukku will break while pressing and hard to shape. You may add a little hot oil and knead the dough or few tsps of water.
Hi thanks for recipe. If using rice mill to make flour what would be the measurements? Will it be for 1kg rice 500gm Moong Dal and 250gm channa Dal?
Follow the same cup measurements. You may use any cup for measuring but use the same cup for measuring rice and dal.
I tried this method and my muruku got broken while making it finally I had to make them karachevu only , help please
You must have added too much water or too less water.
Hi Padhu, Thanks for all ur fantastic recipes and I am a big fan of your page ! I tried mullu murukku… both the dals are ground together. In that case what is the measurement of rice flour and (mixed)dal flour?
I have mentioned it clearly
Rice flour – 3 cups
Pasi paruppu – 1/2 cup
Bengal gram/ channa dal/kadalai paruppu -1/4 cup
Dry roast both dal separately. Powder it finely, sieve it and add to rice flour. Check another version of
easy mullu murukku
I tried Ur recipe today.it came out nice n crispy.thank u so much
The problem I faced is the murukku is crisp outside but under cooked inside. Why is this happening?
The oil is too hot. Once the oil gets hot, you must keep it on medium heat and fry the murukku. In this way the inside also will get cooked well.
Hi, I have been preparing your recipe mullu thenguzhal. It tastes too good. Whenever I prepare and share with my family and known circle, atleast one person would ask for the recipe. I have shared your page for reference.
Your explanations and measurements of ingredients are very clear. Tq for sharing and good luck to you