Mullu murukku is a common savory made in many homes and also sold in many shops. Though the hand made is only called as murukku. This particular die made recipe is also called as murukku. As it is more serrated it resembles thorns and it should be taken carefully hence the name Mullu Murukku.
This can be made easily with simple rice flour and the famous one is called “Manapparai Murukku” which has originated from the town Manapparai of Trichy district. There it is claimed to be made out of coconut milk.
Here I am sharing regular mullu murukku recipe which is easy to make and can be stored for about a month.
- Raw rice – 4 cup
- Urad dal – ¾ cup
- Green gramdal – ¾ cup
- Salt – to taste
- Oil – for frying
Dry roast urad dal and green gram dal. Clean the raw rice. Mix rice and dal and grind it in a rice mill. Sieve the flour and store it in an air tight container. Add required amount of flour, salt and water. Mix well and make a smooth pliable dough.
Take small amount of dough and put inside the murukku maker with mullu murukku achu. Heat oil in a frying pan.
Press directly in to the hot oil or make murukku in the paper and put it in oil with a help of flat ladle.
Fry both the sides well till the shhh sound subsides.
First fry in the high flame, after five minutes turn in to medium.
Add water little by little while kneading the flour.
If you want you can add jeera or sesame (ellu) seeds.