Mullu Murukku is a traditional South Indian snack that’s crunchy, savory, and full of flavor. This popular recipe is often prepared during festivals like Diwali and Krishna Jayanthi. It holds a special place in many homes — my mom makes it during our summer holidays, filling the house with its irresistible aroma. It’s also a customary treat prepared for newly married women and offered as seer bhakshanam, symbolizing prosperity and celebration. The name “mullu” means “thorn” in Tamil, referring to the spiky texture created by the special star-shaped press used to make it. Crisp, golden, and delightfully spiced, Mullu Murukku is more than just a snack — it’s a taste of tradition and cherished family memories.
- 2 cups rice flour
- ½ cup urad dal flour (roasted and ground)
- 1 tbsp butter or ghee
- 1 tsp sesame seeds or cumin seeds
- A pinch of asafoetida (hing)
- Salt to taste
- Water as needed
- Oil for deep frying
How to make Mullu Murukku
1. Prepare the flour: Roast urad dal lightly until golden and aromatic. Cool and grind it into a fine powder. Mix it with rice flour in a large bowl.
2. Make the dough: Add butter, sesame seeds, asafoetida, and salt to the flour mixture. Gradually add water and knead into a smooth, soft dough that’s not sticky.
3. Shape the murukku: Grease the murukku press and fit it with the star-shaped disc. Fill it with dough and press spirals onto banana leaf or directly into hot oil.
4. Fry the murukkus: Heat oil on medium flame. Gently slide the shaped murukku into the oil. Fry until golden brown and crisp, turning occasionally for even cooking.
Remove and drain on the excess oil by placing it on tissue paper. Once cooled completely, store in an airtight container.
Tips:
- Ensure the dough is soft but firm enough to hold shape.
- Fry on medium heat to avoid burning.
- Can be stored for up to two weeks in an airtight jar.
Crispy, golden Mullu Murukku is ready for serving as a perfect festive snack that combines tradition with taste.
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