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    You are here: Home / RandomPosts / Mullu Murukku Recipe

    Mullu Murukku Recipe

    Last Updated On: Dec 1, 2024 by Sharmilee J

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    Mullu Murukku is a very easy murukku that you can try for Diwali. Mullu murukku is made using maida, butter, sesame seeds, salt and oil. Learn to make Mullu Murukku with step by step pictures for easy understanding and reference.

    mullu murukku served

    Mullu Murukku is traditionally made with rice flour and this is a twist to it by replacing rice flour with maida. Amma makes this murukku with ease and this is a perfect murukku recipe for beginners too. Do try and enjoy this crispy murukku!

    Jump to:
    • About Mullu Murukku
    • Mullu Murukku Ingredients
    • How to make Mullu Murukku Step by Step
    • Expert Tips
    • Serving and Storage
    • 📖 Recipe Card

    About Mullu Murukku

    Mullu Murukku is usually made with rice flour but this version with maida is my favorite. This recipe is from my mother who is an expert in making murkku varieties. If you can prepare the flour ready the previous day then making this murukku takes no time.

    This Mullu Murukku is very easy and quick to make. This maida mullu murukku comes out super crisp and crunchy that everyone will love it. The main difference in using maida is the texture it gives to the murukku. I have made this murukku with so much ease so I would recommend trying it even if you are a first timer.

    mullu murukku served

    Similar Recipes

    • Thenkuzhal Murukku
    • Ribbon Pakoda
    • Mullu Murukku
    • Thattai
    • Kara Boondi
    • Omapodi

    Mullu Murukku Ingredients

    • Maida – You can either use homemade maida or store bought flour.
    • Butter – Butter is added to give a melt in the mouth texture to the murukku.
    • Sesame seeds – Sesame seeds adds flavor to the murukku.
    • Salt – Salt is added to taste

    How to make Mullu Murukku Step by Step

    1.Steam cook maida for 10 minutes (I laid a white cloth inside the container then added the flour). After 10 minutes – 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 2 hours until it is completely dry.

    how to make mullu murukku step1

    2.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.

    how to make mullu murukku step2

    3.Combine to form a smooth dough. Then divide them equal portions and set aside. I used the star shaped press for the murukku.

    how to make mullu murukku step3

    4.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.

    how to make mullu murukku step4

    5.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.

    how to make mullu murukku step5

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

    mullu murukku served

    Expert Tips

    • You can also add a teaspoon of red chili 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 flame. 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.

    Serving and Storage

    Mullu Murukku can be served as a snack with evening tea or coffee. Store in an airtight container to retain freshness. Need not refrigerate. Keeps well for about a month in room temperature itself.

    mullu murukku served

    If you have any more questions about this Mullu Murukku Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Mullu Murukku Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    7723924620 004bc0ae45 o
    Print Recipe Pin Recipe

    Mullu Murukku Recipe

    Mullu Murukku is a very easy murukku that you can try for Diwali. Mullu murukku is made using maida, butter, sesame seeds, salt and oil. Learn to make Mullu Murukku with step by step pictures for easy understanding and reference.
    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 10 minutes (I laid a white cloth inside the container then added the flour). After 10 minutes – 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 2 hours 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 it.

    Notes

    You can also add a teaspoon of red chili 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 flame. 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.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

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    Filed Under: Diwali, Diwali Savoury Snacks, Gokulashtami, Lunchbox Recipes, Murukku Recipes, RandomPosts, Savoury Snacks, youmaylike

    Reader Interactions

    Comments

    1. RAKS KITCHEN

      August 06, 2012 at 10:39 am

      perfectly done and great clarity in pics 🙂

      Reply
    2. Prathibha

      August 06, 2012 at 10:55 am

      Nicely done murukku..looks perfect n beautiful pictures sharmi

      Reply
    3. APARNARAJESHKUMAR

      August 06, 2012 at 11:22 am

      Perfect never knew we can prepare using maida

      Reply
    4. 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
    5. 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
    6. Premalatha Aravindhan

      August 06, 2012 at 1:19 pm

      Perfect Murukku,loved the cute clicks…

      Reply
    7. Gauri

      August 06, 2012 at 1:25 pm

      Crunchy and each one is just perfect!

      Reply
    8. Priti

      August 06, 2012 at 1:42 pm

      Looks so perfect ..I want some

      Reply
    9. Nisa Homey

      August 06, 2012 at 2:17 pm

      Crunchy murukku…perfect tea time snack.

      Reply
    10. Suja Manoj

      August 06, 2012 at 5:00 pm

      Crunchy snack perfect perfect

      Reply
    11. Vimitha Anand

      August 06, 2012 at 5:05 pm

      Amma makes this and love the super crunchy texture

      Reply
    12. 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
    13. M D

      August 06, 2012 at 5:55 pm

      Oh these beauties… they look stunning! Happy Krishna Janmasthami!

      Reply
    14. Roshni

      August 06, 2012 at 7:41 pm

      Perfect murukku…. beautiful clicks and description as always

      Reply
    15. Sobha Shyam

      August 06, 2012 at 8:29 pm

      so perfect and crunchy, yum !

      Reply
    16. Shanthi

      August 06, 2012 at 10:45 pm

      Looks yummy and nice clicks.

      Reply
    17. Chitra

      August 07, 2012 at 3:22 am

      looks perfect.Loved all the clicks. 🙂

      Reply
    18. Sushma Madhuchandra

      August 07, 2012 at 4:01 am

      My hubby's aunt makes this murukku. Loved the pictures!

      Reply
    19. Uma

      August 07, 2012 at 7:08 am

      Very perfectly prepared sharmi. Very nice clicks too.

      Reply
    20. Farah

      August 07, 2012 at 9:34 am

      Omg!!! Can the murrukkus look any better??? Super job sharmilee….

      Reply
    21. 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
    22. 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
    23. 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
    24. 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
    25. 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
    26. Reshmi Mahesh

      August 08, 2012 at 3:33 am

      Crispy yummy all time fav snack…Beautiful clicks..

      Reply
    27. 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
    28. Madhavi

      August 14, 2012 at 12:21 am

      Great chakri…

      Reply
    29. indianspicemagic

      August 22, 2012 at 4:41 am

      Wounderful pics perfect murukku.

      Reply
    30. 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
    31. 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
    32. 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
    33. 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
    34. Vaishnavi

      September 11, 2012 at 4:45 pm

      Thanks Sharmi for the clear response 🙂

      Reply
    35. 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
    36. 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
    37. rashmi raman

      October 29, 2016 at 11:11 am

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

      Reply
    5 from 5 votes (5 ratings without comment)

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