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Mullu Murukku Recipe – Maida Mullu Murukku

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Mullu Murukku Recipe

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. 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.

Murukku Recipe
Maida Mullu Murukku Recipe

Mullu Murukku Recipe – Ingredients

Preparation Time : 2 hrs | Cooking Time : 30 mins | Makes : around 25-30
Recipe Category: Snack | Recipe Cuisine: South Indian

Maida – 1.5 cups
Butter – 2 tsp
Sesame seeds – 1.5 tsp (I used white)
Hot Water(handbearble not too hot) – as required for the dough
Salt – to taste
Oil – as required to deep fry

Method:

  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 - Step1
  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 - 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 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 - Step5
You can store it in an airtight container for weeks and enjoy it.

Mullu Murukku with maida


My 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 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 Recipe


Reader Interactions

Comments

  14. 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

  58. 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

  60. @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

  76. 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

  78. @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

  82. @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

  86. 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

    • 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

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