Mullu Murukku | Rice Flour Murukku | Instant Chakli

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Mullu Murukku is a crispy, savory snack from South India, particularly popular during festivals like Diwali. Made with rice flour, urad dal flour, and spices like red chili powder, cumin seeds, and sesame seeds, it's a delightful and addictive treat.

The dough is extruded through a special mold, creating a unique spiral shape with small, pointed ridges, hence the name "Mullu" (meaning "thorn" in Tamil). Deep-fried until golden brown, Mullu Murukku boasts a light, crunchy texture and a flavorful combination of spices.

It's often served with tea or coffee and makes a wonderful addition to any snack time or celebration

Table of Contents

Tips for Making Rice Flour Mullu Murukku

1. Rice Flour Quality:

Fresh Flour: Use freshly milled rice flour for the best texture and results. I have used store bought rice flour.

2. Dough Consistency:

Maintain the Ratio: The ratio of Rice flour to besan to Roasted gram flour is 1:.¼:1/4
Stiff but Not Dry: The dough should be firm enough to handle, but not overly dry.
Add Water Gradually: Add water slowly, mixing until the dough comes together.

3. Extruding the Murukku:

Firm Pressure: Apply steady pressure when extruding the dough through the murukku press.
Even Coils: Aim for even, spiral coils for consistent cooking.

4. Frying:

Hot Oil: Use hot oil for crispy murukku.
Single Layer: Fry in a single layer to prevent sticking.
Drain Excess Oil: Drain the murukku on paper towels to remove excess oil.

5. Cooling and Storage:

Cool Completely: Allow the murukku to cool completely before storing.
Airtight Container: Store in an airtight container to maintain crispness.

Additional Tips:

Flavor Variations: Experiment with different spices like cumin, fennel, or chili powder for added flavor.
Homemade Murukku Press: If you don't have a murukku press, you can use a piping bag with a large round nozzle.
Batch Cooking: Make larger batches and store them in airtight containers for later enjoyment.

By following these tips, you can create delicious and crispy rice flour mullu murukku that will be a hit with your family and friends.

You may also want to try:

Ribbon Pakoda - Ribbon Pakoda is a famous South Indian snack usually prepared during Diwali and other festivals. It's made using Rice Flour, Channa dal & Moong dal flours.
Karasev - Karasev is one of the popular snack in any sweet and savory shops in TamilNadu. This is a crunchy and pepper rich snack made with besan, rice flour and pepper as main ingredients. A perfectly spicy and crunchy snack to serve with hot tea/coffee!
Ommapodi - Crispy fried Gram flour noodles spiced with carom seeds is one of the popular SouthIndian snack. Omapodi is a traditional snack we make for Diwali.
Diwali Mixture - Mixture is one of the popular tea time snack in South India. It is basically a mix of multiple snacks and ingredients.

Recipe Card for Mullu Murukku | Instant Chakli | Rice Flour Murukku

Instructions with Step by Step Pictures:

Grind ¼ cup Roasted Gram Dal (Pottukadalai / Dhaliya) in a mixer until it's a fine powder.
In a bowl, combine all of the following ingredients. Mix them thoroughly.
1 cup Rice Flour, ¼ cup Roasted Gram Dal (Pottukadalai / Dhaliya), ¼ cup Gram Flour (Besan / Chickpea Flour), ½ teaspoon Salt, ¼ teaspoon Asafoetida (Asafetida / Hing), 2 teaspoon Jeera and 1 tablespoon Butter

Gradually add water to the mix, creating a soft chappathi dough consistency. Avoid adding too much water.

Prepare the murukku maker by greasing the inner cylinder. Insert the star-shaped mold to achieve the desired murukku pattern.

Heat oil in the pan. To test if the oil is hot, drop a small piece of dough into the pan. If it floats to the surface quickly, the oil is ready.Place the dough inside the murukku maker and press it through to form circular murukku.

Gently lower the murukku into the hot oil and cook over low-medium heat. Occasionally turn the murukku for even cooking.

Once the bubbles cease and the murukku turns a light golden brown, remove it from the oil and place it on a paper towel to drain excess oil. Repeat this process to make the remaining murukku.