Mullu Thenkuzhal/ Murukku

by - November 03, 2010

In most South indian family Diwali wont end up without  Murukku & Athirasam. I picked the savory this time & want to give it to your presences


Raw rice - 1 cup
Chutney dal/ Udachakadalai - 1/2 cup
Hing / Asafoetida - a Pinch
Cooking soda - a pinch
Butter / Ghee - 2 tbsp
Salt - 1/2 tsp
Jeera or sesame seeds - 2-3 tsp (optional)
Water - 1/4 cup or as required
Oil - for deep frying


Soak Raw rice in water for an hour.
Drain the water & spread it on the towel to make them dry.
Allow it to for 15 - 20 mins. i.e it should be mositure while we touch not so wet.
Grind thi rice in a mixier into a fine Powder & keep it aside.

In same mixie, grind the chutney dal in to fine powder.
By using fine mesh in sieve, fliter both the powder & remove the coarse particles.
If you do not have sieve, then u can also strainer.
If you have  more coarse flour then grind it again & follow the same procedure to get very fine powder.

To this flour add Hing, Salt. Cooking soda &Jeera . mix well with your hand.
Now add melted ghee or butter to this flour and mix well without any lumps.
Now add water little bit little to make into a dough consistency.

Grease your finger and take big lemon size dough.
Roll them between your palm to a tubular form.
Fill this in murukku press & make cirlce over the greased skimmer or over the wet cloth.

Heat the oil  to medium heat.
Gently slide the murukku into the oil and fry on both side till it become light golden brown colour.
Drain & cool it before serving.
Store it in a air tight container.

Note: You can also use rice flour, just fry it before adding all the ingredient to it.

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