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Wednesday, October 19, 2011

Instant Mullu Murukku | Diwali Savory Recipe!

Mullu Murukku is prepared on festivals, weddings and other ocasions. Here I have prepared using Ready Murukku Mix and found it quiet easy at times. This is the first time I used the mix. Usually I bring the mix milled from India done by my mom:-) When in chennai, I love those crispy and tempting ones from Grand Sweets.

Will post my traditional recipe also soon. This mix is handy when you find difficult to prepare the traditional murukku maav/flour.

Murukku Mix - 1 kg(I used Babas)
Hot Oil - 3/4 cup
Omam/Ajwain/Bishop weed - 1 tblspn(As per your taste)(see notes below)
Hing -  1/2tspn
Water as required
Oil for deep frying

Preparation Method
In wide vessel, add murukku mix, salt, hing, omam and mix dry.
Make a dent/like well in the flour.
Heat 3/4 cup oil and it should be hot but not smoky.
Slowly pour in the dent, wait for few minutes. It will be very hot(Caution)
Mix slowly the oil in the flour by hand, then add sprinkle water and make a soft dough.
Leave it for 10mins by that time heat oil in kadai for deep frying in low flame.
Make equal portions in the dough, take one small portion and put in the murukku nazhi/press. I used single star one plate.
Take newspaper or parchment paper, cut into small rectangles and keep.
Press slowly upto 4 lines and keep about 5 to 6 ready.
When oil is hot slowly put them and deep fry till brown on both sides.
Repeat the same process with rest of the dough.
Allow it to cool and then store in air tight container.

Instant Mullu Murukku is ready to serve.

Enjoy the crunchy murukku with Hot coffee/tea, sambar rice or rasam rice.

Notes - You can use Jeera/Cumin seeds or Ellu/White Sesame Seeds instead of Omam.

I will soon post the step by step photos.

This B & W photo is going to B&W Wednesday by Susan. This recipe is going to My Diwali my way by Kushi and Diwali Festival of Lights by Anu.


Prathima Rao on October 19, 2011 at 10:26 PM said...

Crispy & quick..Perfect for diwali when we have so many other tasks to get done and are short of time in the end..Bookmarked!!!
Prathima Rao
Prats Corner

Sravs on October 19, 2011 at 10:38 PM said...

so crispy and nice munching snack !! Perfectly made !!

Ongoing Event - Festive Food

Unknown on October 19, 2011 at 11:30 PM said...

wow very easy and tasty....

You can link this recipe to my Diwali Event if you want! :)

CHECK OUT My DIWALI Event and Recipes
100 Friends/Followers & GIVEAWAY

Hari Chandana P on October 20, 2011 at 12:45 AM said...

Perfect murukku.. Truly delicious !!
Indian Cuisine

divya on October 20, 2011 at 12:47 AM said...

Oh My God. i'm simply drooling here.

MyKitchen Flavors-BonAppetit!. on October 20, 2011 at 12:58 AM said...

Instant Mullu Murukku luks delicious and crispy.Perfect Festive recipe dear.Luv it

Unknown on October 20, 2011 at 2:04 AM said...

Never used the mix before, sounds easy and perfect.

Priya Suresh on October 20, 2011 at 3:39 AM said...

Never tried storebought mix, murukkus looks fabulous.

Rekha shoban on October 20, 2011 at 7:59 AM said...

perfect murukku..will try it soon saras...nice click!

vandana rajesh on October 20, 2011 at 1:10 PM said...

perfect murrukkus..this is a nice mix and very handy.

Fairy Garden on October 20, 2011 at 4:36 PM said...

Superb saras, I was planning to do this.

Tina on October 20, 2011 at 6:39 PM said...

crispy and crunchy...

Jayanthy Kumaran on October 20, 2011 at 6:53 PM said...

cant wait to give a try now..;)
thanks for the perfect recipe..
Tasty Appetite

Shylaja on October 21, 2011 at 11:17 AM said...

Murukku looks crunchy and delicious

Susan on October 26, 2011 at 11:16 PM said...

Beautiful spirals to crunch and savor. Your B/W shot turned out really well, Saraswathi - very nice textures and composition. Thank you for your BWW photo.

Balvinder on October 30, 2011 at 10:51 AM said...

I love your blog and I am following you. Buzzed you for those lovely spirals, Murukku. I am gluten free so the rice murukku is my snack.
Do visit see how i turn my cooking dishes gluten free at


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