KADALAI MAAVU MULLU MURUKKU / BESAN FLOUR CHAKLI

Hi All,

Now again with a hurry post..MULLU MURUKKU WITH BESAN FLOUR..I was thinking what savories to make for Pongal , that's too I want to make something easily and in jiffy.

All I had in handy was a packet of Besan flour and I want to use it too..I never use besan flour in any of my cooking ( i don't like besan flour smell 😜) so I never buy it .

Recently I brought a packet for making sweet boondhi and now want to use the balance flour.Then my mum gave this recipe of making easy murukku with bsean flour.The recipe is so easy and simple we made it in 20 mins !!.

Happy to share the recipe with you too,

Try my Rice murukku recipe also with the following link..RICE MURUKKU RECIPE.

YIELDS : 20 murukkus.

INGREDIENTS :

Besan flour – 2 cups.

Rice flour – 3 tsp.

Chilli powder – 2 tsp.

Salt -1 tsp ( or as required).

Asafoetida – 1/2 tsp.

Butter – 1/4 cup ( cubed).

Cumin – 1 tsp.

Ajwain – 1 tsp.

Sesame – 1/2 tsp ( I didn't add).

Water - for mixing.

Oil – for deep frying.

NEED CLARIFICATION ABOUT MY MEASUREMENTS ? PLS CLICK TO CLARIFY.

METHOD :

1. In a wide bowl add besan flour , rice flour , chilli powder ,salt ,asafoetida and mix well without any lumps.
   
2. Dry roast cumin , sesame , ajwain till splutters .Remove from flame.
   
3. Add cubed butter to bowl followed by roasted seeds and mix well using hands till the mixture forms even crumble as in picture( butter must be mixed well).
   
   
4. Now add water little by little and keep mixing to form a soft dough like chapathi dough.
   
5. In a even space spread a thick polysheet or a white cloth ( i used polysheet) .Take a handful of dough and place inside the muruku press and press it in swirling motion in polysheet to form spirals ( ref picture).
   
   
6. Likewise press the entire dough.
7. Heat oil in wide kadai and when oil reaches hot temp , add a pinch of dough to check if it comes to top immediately.Now gently take each murukku dough and drop in oil slowly.
   
8. Keep the flame in low and fry till bubbles stops , then keep the flame in high and fry for one more minute.
   
   
9. Remove from oil , drain the oil completely and when murukkus reach room temperature store them in airtight container and enjoy as you wish.
   
   
10. The murukku will stay fresh even for a week.

NOTES :

1. Oil temperature is important , if the oil is not hot enough then the murukkus will look too oily so check before frying.
2. Frying mullu murukku is little tricky than normal murukku , as the outer thorn part will cook immediately and inner part will take time so always fry in low or medium flame till bubble subsides and to give crispiness fry in high flame for one minute.
   3.Also take care while adding water , don't add too much water ,then your murukku will become very hard.So add little by little to form very soft dough.
   
   
   
    HAPPY COOKING!!