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    You are here: Home / RandomPosts / Mullu Murukku Recipe | Mullu Thenkuzhal Recipe

    Mullu Murukku Recipe | Mullu Thenkuzhal Recipe

    August 6, 2012 by Sharmilee J 48 Comments

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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.

    Mullu Murukku Recipe

    Pin
    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.

    Murukku RecipePin

    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.

    Diwali recipes collection

    Maida Mullu Murukku RecipePinIf you have any more questions about this Mullu Murukku Recipe do mail me at [email protected] 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.

    Print Recipe Pin Recipe

    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 mins
    Cook Time30 mins
    Total Time1 hr
    Servings25 small murukku
    AuthorSharmilee J

    Ingredients

    • 1 and 1/2 cups maida
    • 2 tsp butter
    • 1 and 1/2 tsp 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 tsp 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.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Mullu Murukku Recipe Step by Step

    1. 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.
      How to make mullu murukku - Step1Pin
    2. 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.
      How to make mullu murukku - Step2Pin
    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 - Step3Pin
    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 - Step4Pin
    5. 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.
      How to make mullu murukku - Step5Pin

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

    Mullu Murukku with maidaPin

    Expert Tips

    • You can also add a tsp 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.

    Mullu Murukku RecipePin

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

    Reader Interactions

    Comments

    1. RAKS KITCHEN

      August 06, 2012 at 10:39 am

      perfectly done and great clarity in pics 🙂

      Reply
    2. Vijayalakshmi Dharmaraj

      August 06, 2012 at 10:43 am

      wow… gr8

      VIRUNTHU UNNA VAANGA

      Reply
    3. Prathibha

      August 06, 2012 at 10:55 am

      Nicely done murukku..looks perfect n beautiful pictures sharmi

      Reply
    4. APARNARAJESHKUMAR

      August 06, 2012 at 11:22 am

      Perfect never knew we can prepare using maida

      Reply
    5. 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
    6. Sangeetha Nambi

      August 06, 2012 at 11:51 am

      Very very perfect muruku it is….
      http://recipe-excavator.blogspot.com

      Reply
    7. 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
    8. Shama Nagarajan

      August 06, 2012 at 12:06 pm

      delicious dear !!! inviting you to join Fast food event – Noodles.http://www.easy2cookrecipes.blogspot.co.uk/2012/08/re-announcing-fast-food-event-series.html

      Reply
    9. Premalatha Aravindhan

      August 06, 2012 at 1:19 pm

      Perfect Murukku,loved the cute clicks…

      Reply
    10. Gauri

      August 06, 2012 at 1:25 pm

      Crunchy and each one is just perfect!

      Reply
    11. Priti

      August 06, 2012 at 1:42 pm

      Looks so perfect ..I want some

      Reply
    12. Nisa Homey

      August 06, 2012 at 2:17 pm

      Crunchy murukku…perfect tea time snack.

      Reply
    13. Archana

      August 06, 2012 at 4:22 pm

      Great Muruku. was thinking abt this one. Thanks.
      I am hosting WTML All through August’12. Do send me your entries

      Reply
    14. Suja Manoj

      August 06, 2012 at 5:00 pm

      Crunchy snack perfect perfect

      Reply
    15. Vimitha Anand

      August 06, 2012 at 5:05 pm

      Amma makes this and love the super crunchy texture

      Reply
    16. 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
    17. M D

      August 06, 2012 at 5:55 pm

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

      Reply
    18. Roshni

      August 06, 2012 at 7:41 pm

      Perfect murukku…. beautiful clicks and description as always

      Reply
    19. Sobha Shyam

      August 06, 2012 at 8:29 pm

      so perfect and crunchy, yum !

      Reply
    20. DivyaGCP

      August 06, 2012 at 10:22 pm

      Perfect murukkus.. Have never tasted the ones made with maida though.. Very tempting..

      Divya's Culinary Journey

      Reply
    21. Shanthi

      August 06, 2012 at 10:45 pm

      Looks yummy and nice clicks.

      Reply
    22. Vardhini

      August 07, 2012 at 2:04 am

      Perfectly made Sharmi. Happy Krishna Jayanthi.

      Vardhini
      Event: Rice

      Reply
    23. Chitra

      August 07, 2012 at 3:22 am

      looks perfect.Loved all the clicks. 🙂

      Reply
    24. Sushma Madhuchandra

      August 07, 2012 at 4:01 am

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

      Reply
    25. Uma

      August 07, 2012 at 7:08 am

      Very perfectly prepared sharmi. Very nice clicks too.

      Reply
    26. Farah

      August 07, 2012 at 9:34 am

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

      Reply
    27. 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
    28. 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
    29. 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
    30. 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
    31. Sowmya Karthy

      August 07, 2012 at 6:20 pm

      Nice murukku and very nice pics!!!

      Sowmya
      http://nivedhanams.blogspot.in/

      Reply
    32. 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
    33. Reshmi Mahesh

      August 08, 2012 at 3:33 am

      Crispy yummy all time fav snack…Beautiful clicks..

      Reply
    34. Me...

      August 09, 2012 at 4:59 am

      Loved the perfect rounded shapes of the murukkus…happy gokulashtami.
      I am not seeing any options for wordpress etc on your blog…

      shobha
      http://www.anubhavati.wordpress.com

      Reply
    35. 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
    36. Madhavi

      August 14, 2012 at 12:21 am

      Great chakri…

      Reply
    37. indianspicemagic

      August 22, 2012 at 4:41 am

      Wounderful pics perfect murukku.

      Reply
    38. 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
    39. 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
    40. 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
    41. 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
    42. Vaishnavi

      September 11, 2012 at 4:45 pm

      Thanks Sharmi for the clear response 🙂

      Reply
    43. 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
    44. 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
    45. 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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