Step-by-step
1
firstly, in a large mixing bowl take 2½ cup rice flour and ½ cup urad flour.
2
also add 2 tbsp sesame seeds, ½ tsp ajwain, pinch hing, 2 tbsp butter and 1 tsp salt.
3
mix well making sure everything is well combined.
4
further add ½ cup coconut milk and combine the flour. you can add more coconut milk if you like the flavour.
5
add water as required and knead the dough.
6
knead to a smooth and soft dough adding water as required.
7
now take star mould and fix to the chakli maker.
8
grease the chakli maker with some oil. this prevents dough from sticking to mould.
9
furthermore, make a cylindrical shape out of dough and place the dough inside the maker.
10
tighten the lid and start preparing chaklis.
11
on the wet cloth or butter paper make small spiral shape chaklis by pressing.
12
seal the ends so that it doesn’t fall apart while deep frying.
13
take one murukku at a time and slide it into the hot oil. or bake in a preheated oven at 180-degree celsius for 15 minutes.
14
flip the murukku and fry on medium flame till they turn crispy from both sides.
15
furthermore, drain over a paper towel to remove excess oil.
16
finally, serve crispy and mullu murukku / mullu thenkuzhal with masala tea or masala milk.
Video
Notes
- firstly, make sure to have fine rice flour and urad dal flour.
- also, adding coconut milk is optional. however it enhances the flavour.
- additionally, fry on a medium flame for at least 15 minutes to get crunchy chakli.
- finally, mullu murukku / mullu thenkuzhal recipe stays good for a month in an airtight container.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/mullu-murukku-recipe-mullu-thenkuzhal/