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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 minutes
Cook Time30 minutes
Total Time1 hour
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 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 teaspoon 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.
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