• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Padhuskitchen


  • HOME
  • ABOUT
  • RECIPE INDEX
  • VIDEOS
  • USEFUL TIPS
  • TESTIMONIALS
  • FESTIVAL RECIPES
    • Avani Avittam
    • Pongal Festival
    • Vinayaka Chaturthi
    • Thiruvathirai
    • Navratri Recipes-Navratri Sundal Recipes
    • Varalakshmi Vratham
    • Karadaiyan Nombu
    • Tamil New Year
    • Adi Perukku
    • Krishna Jayanthi
    • Diwali
    • Karthigai Deepam
    • Christmas
    • Onam
  • Side Dish For Chapati
  • CONTACT
  • Privacy Policy

Mullu Murukku Recipe-Dal Chakli Recipe-Magizhampoo Thenkuzhal

August 31, 2015 by PadhuSankar 21 Comments

Mullu Murukku is a traditional recipe usually made for Krishna Jayanthi. It is prepared with rice flour, moong dal and channa dal. It is also called Magizhampoo Thenkuzhal. Today we will learn how to make mullu murukku following this easy recipe with step wise pictures.

Mullu Murukku

Mullu Murukku-Dal Chakli Recipe


Mullu Murukku-Dal Chakli

 Prep Time : 20 mins

 Cook Time : 45 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

Mullu Murukku Flour (maavu) Preparation –Wash raw rice 2-3 times, drain the water completely. Spread it on a cloth and dry it in the shade or under the fan. Let it dry completely.

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.

mullu murukku preparation

Add cumin seeds, sesame seeds, salt needed and mix well. Add butter and mix well with your fingers.

murukku maavu

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).

murukku dough

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.

traditional murukku maker
traditional murukku maker 
Heat oil in a kadai (To check if the oil is hot enough to fry the murukku, drop a small piece of dough into the hot oil, if the dough raises to the surface immediately, the oil is hot). When the oil is hot, reduce the heat to medium and slide the murukku from the ladle into the hot oil gently. You can fry 3 or 4 murukkus depending on the quantity of oil and the size of your kadai.

Dal Chakli

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.

Magizhampoo Thenkuzhal

Enjoy it with tea or coffee or any time of the day!!

Shelf life and Storage – Store it in an air tight container at room temperature. It will stay fresh for a month.


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.


Spicy Mullu Murukku

If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. Thank you!

Related posts:

Chutney recipes - Chutney varieties - Thuvaiyal- thogayal varieties

Multigrain Porridge - Porridge Recipe - Kanji

Quinoa Mushroom Stuffed Bell Pepper Recipe-Stuffed Peppers with Quinoa

Kerala Appam Recipe with Yeast-Palappam-Spongy Appams

Filed Under: Festival Recipes, Snacks, Uncategorized Tagged With: Dal, Moong dal, Murukku-Chakli, Rice flour, Uncategorized




Previous Post: « Pottukadalai Murukku-Rice Flour Chakli Recipe-Easy Murukku Recipes
Next Post: Instant Wheat Flour Appam Recipe-Sweet Godhumai Appam »

Reader Interactions

Comments

  1. Rpathy

    August 31, 2015 at 11:36 pm

    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.

    Reply
    • Padhu Sankar

      September 1, 2015 at 5:21 am

      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.

      Reply
  2. Unknown

    March 26, 2016 at 1:03 pm

    Very good recipy. today I prepared &it is full proof recipy.

    Reply
  3. Shwetha

    June 9, 2016 at 5:02 pm

    Wat should be the consistency of the dough, soft as that as chapati dough or a little hard. How do i get crispy chakli

    Reply
    • Padhu Sankar

      June 12, 2016 at 8:47 am

      Dough should be soft and smooth and not sticky.

      Reply
  4. healthyCookingbyA

    August 21, 2016 at 9:05 am

    Can you bake it instead of deep frying it? Do you think , it will still be crispy?

    Reply
    • Padhu Sankar

      August 21, 2016 at 2:28 pm

      You have to deep fry murukkus.

      Reply
  5. Kavitha Singh

    September 17, 2016 at 1:06 pm

    Can I use store bought chana flour and moong flour, and what would be the measurements.

    Reply
    • Padhu Sankar

      September 17, 2016 at 3:54 pm

      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).

      Reply
  6. Unknown

    December 18, 2016 at 1:45 am

    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

    Reply
    • Padhu Sankar

      December 20, 2016 at 6:56 am

      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.

      Reply
  7. Tjk

    December 19, 2016 at 7:33 am

    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?

    Reply
    • Padhu Sankar

      December 20, 2016 at 7:01 am

      Follow the same cup measurements. You may use any cup for measuring but use the same cup for measuring rice and dal.

      Reply
  8. suganya shivakumar

    October 5, 2017 at 10:33 am

    I tried this method and my muruku got broken while making it finally I had to make them karachevu only , help please

    Reply
    • Padhu Sankar

      October 7, 2017 at 11:24 am

      You must have added too much water or too less water.

      Reply
  9. Ramya Sriram

    October 17, 2017 at 7:56 am

    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?

    Reply
    • Padhu Sankar

      October 17, 2017 at 10:34 am

      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

      Reply
  10. Kamakshi Bala

    July 14, 2018 at 6:49 pm

    I tried Ur recipe today.it came out nice n crispy.thank u so much

    Reply
  11. Anitha Kuzhichapilly

    October 26, 2018 at 4:11 pm

    The problem I faced is the murukku is crisp outside but under cooked inside. Why is this happening?

    Reply
    • Padhu Sankar

      October 27, 2018 at 5:24 am

      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.

      Reply
  12. Paru

    December 22, 2024 at 1:24 pm

    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

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About the Author

Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

Read More

Padhuskitchen Recipes on YouTube

Padhuskitchen Youtube

Let’s Connect

  • Facebook
  • Twitter
  • Instagram
  • YouTube
  • Pinterest
  • RSS Feed

Browse by Cuisines

Kerala Recipes
Punjabi Recipes
Andhra Recipes
Gujarathi Recipes
Maharashtrian
Tamil Brahmin Recipes
Karnataka
International
Indo Chinese Recipes

Browse by Categories






Recent Posts

  • Cabbage Rice-Lunch Box Recipe-Cabbage Pulao Recipe-Muttaikose Sadam
  • Chana Dal Pulao-Bengal Gram Dal Rice
  • Ragi Masala Dosa-Finger Millet Masala Dosa Recipe-Kelvaragu Masala Dosai
  • Girmit Recipe-North Karnataka Style Masala Spicy Puffed Rice Chaat
  • Poha Sweet Snack-Breakfast-Kerala Aval Vilayichathu-Sweetened Rice Flakes

Baby Recipes

Baby Recipes

https://youtu.be/ObMz4uI5zUc

Copyright © 2025 Padhuskitchen