Mullu Murukku, Rice Chakli, Dal Chakli

Filed under Vegetarian
4, 3 reviews

Advance Vishu and Easter wishes...

Recipe Details  
4, 3 reviews

Posted by
Posted on 22, Oct 2016
Serving - people
Ready in 55 - 60 minutes
Post Views 1.9 K views
Post Rating 4.00 out of 5 , from 3 reviews
Click here to view the recipe in Malayalam - Opens new tab.
  • Rice flour - 2 cup
  • Skinless Whole Black gram, urad dal - ½ cup
  • Black sesame seeds - 1 Teaspoon
  • Cumin seeds - ½ Teaspoon
  • Salt - ½ Teaspoon, adjust
  • Hot Water - 2 cups
  • Vegetable oil for deep frying

Initial Preparation:

  1. Wash and pressure cook the urad dal with enough water for three whistles or until the dal is cooked well. The water level should be just above the dal.
  2. Once the pressure is settled down naturally, grind the dal to a smooth paste by adding little water. Set aside.
  3. In a pan, dry roast the rice flour on low-medium heat until you get a nice roasted aroma. No need to change it's color. Let it cool completely.
  4. Then add in the ground urad dal, sesame seeds, cumin seeds and salt. Mix well.
  5. Then add the hot water little by little into the mixture, knead well and make a smooth non-sticky dough . You won’t require the whole amount of water to knead.

Murukku Preparation:

  1. Heat oil in a heavy bottomed deep pan at medium heat. Once the oil is hot, reduce heat to low--medium heat.(refer notes)
  2. Place the star mould in an idiyappam maker or seva press. Take small portions out of the dough and fill the idiyappam maker.
  3. Place a piece of parchment paper on the working surface.
  4. Start to make circular patterns(murukku) by pressing and rotating the seva press in circular motion. Ensure to arrange the layers closely.
  5. Once three or four layers are made, separate the dough from the seva press and gently stick the end to the previous layer, otherwise it will open while frying.
  6. Gently lift and slide the prepared murukku into the hot oil as batches.
  7. Fry until slightly golden on both sides over low-medium heat. Flip to both sides for even frying.
  8. Remove from oil using a perforated spoon and transfer to a kitchen paper towel and let it cool completely.
  9. Continue the process with rest of the dough. Keep the fried murukku in a clean and dry airtight container and use as needed.


  • To test the hotness of the oil, just drop a little dough into the hot oil. If it immediately comes to the top surface, oil is hot enough.
4, 3 reviews

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