Mullu Murukku | Chakli | Gluten Free

Muruku is a South Indian savory made of rice flour. It is very crunchy and makes a great tea time snack and is gluten free.

You can play around with the size and make it as small as I have made them or go as many circles you want. I made them bite size with just two circles so it will be easy to pop them in as needed :) 

The main ingredient of this murukku is rice flour and there are variations that can be made with the addition of the other flours. I have given the variations below. Each will have their own distinct taste.

Makes around 60 small size

Ingredients Required:
Rice Flour - 2 Cup
Moong Dhal Flour - 2 tblsp (See Notes)
Urad Flour - 2 tblsp
Chilli Powder - 1 tsp
Salt as required
White Seasame seeds - 2 tsp (optional)
Hing - pinch
Hot Oil - 1 tblsp
Butter - 2 tblsp
Water as required
Oil - For frying

How to make?

1. Sieve the rice flour, urad flour and moong dhal flour into a mixing bowl.
2. Add salt, sesame seeds, hing and mix well.
3. Add the butter and hot oil and crumble the flour.
4. Add water little by little and knead into a pliable dough.
5. Spread out a damp white cloth or you can use a greased plate.
6. Fill the dough in the muruku press with the one star nozzle or 3 star nozzle.
7. Start pressing out the muruku on the damp cloth or the greased plate in circular design.
9. Heat the oil in a pan on high heat and then turn it to medium heat.
10. Test if the oil is ready, drop a little dough in the oil, when bubbles surround the dough and when it rises to the top it means that the oil is ready for frying.
11. Drop Murukkus in the oil gently and deep fry them on medium heat.
12. Fry till the oil bubbles surrounding the murukku subsides.
13. Place them on a paper towel so the excess oil would drain out.
14. Store in a air tight container for couple of weeks.

Other Variations:

Instead of the 2 tblsp urad dhal and 2 tblsp Moong dhal flour, do try the below variations as well:

1. 2 tblsp Urad Dhal + 2 Tblsp Besan
2. 2 tblsp Pottu kadalai (roasted channa) flour + 2 tblsp moong dhal flour
3. 2 tblsp pottu kadalai (roasted channa) flour + 2 tblsp besan

Notes:

1. You can try various sizes as per your liking
2. Always heat the oil on high and then reduce the heat to medium for deep frying
3. Oil temperature is very important, if too hot they would brown the murukku and if too less the inner dough would not be cooked.