Mullu Thenguzhal Recipe | Mullu Muruku Recipe | Magizhampoo Murukku (2024)

FAQs

What flour is murukku made of? ›

Murukku is typically made from rice and Vigna mungo "black gram" flour. The flours are mixed with water, salt, chili powder, asafoetida and either sesame seeds or cumin seeds. The mix is kneaded into a dough, which is shaped into spiral or coil shapes either by hand or extruded using a mould.

If the murukku is oily or breaks while frying, you have added more than 1 tablespoon of oil. Add 1 to 2 tablespoons of rice flour, at a time, to the remaining dough, and knead again. If murukku tastes hard after frying, there is less fat in the dough. Add 1 to 2 teaspoons hot oil to the dough and knead again.

Proportion of ingredients is vital for the crispy texture. For preparing murukku involving urad dal flour and rice flour, correct measurement should be followed. If the proportion of urad dal flour is high,murukku becomes little soft.

The word Murukku is traditionally a Tamil word meaning 'twisted. ' Hence, making it obvious that the shape this snack is round and spirally twisted.

Chakli is typically made from flours of rice, Bengal gram (brown chickpea) and black gram (urad daal). It has several variations, depending on the types and proportion of flours used. Murukku, a similar snack typically made without Bengal gram flour, is also sometimes called "chakli".

Murukku is a crunchy snack made with rice flour and urad dal. It's a good source of energy due to the carbohydrates in rice flour, while the urad dal provides protein making it a healthy snack.

Crispy, crunchy and full of flavor, murukku is a traditional gluten-free Indian snack enjoyed by foodies of all ages.

With ingredients, Mullu Murukku recipe is prepared with rice flour, Urad dal, salt, butter and coconut milk. This snack is very popular in the southern states of India. Unlike other traditional Kai murukku, this one has more spikes (like thorns - mullu in Tamil) which can be made with star moulds (murukku achu).

In Tamil “meen-மீன்” means “fish” and “muL-முள்” means “thorn”.. But the word “meenmuL” does no mean “ thorn of fish”.. It means tiny, sharp pointed and thin body bones of fish.. These bones are easily breakable and not as strong and large as bones of other animals..

There are varieties of murukku made. They are circular coils, which are deep fried until golden brown in color. They are high in cholesterol which leads to obesity and heart problem. Nutrition Facts: 1 piece Murukku contains 78 calories, 4 gm fat, 9 mg cholesterol, 10 gm carbohydrates and 2 gm protein.

Can diabetics eat murukku? ›

Kambu murukku with besan is a tasty and nutritious snack option for diabetics. It is made from a mix of kambu flour and besan and is a great source of fibre and protein.

If we break the thenkulal we shall witness a hole running throughout. In fact it can be used as a straw to suck your water or even coffee or tea using that. It works perfect, so that's why its called “THENKUZHAL”, just like the pulanguzhal hole.

Butter is 18% water, so when the batter is baked, some of its liquid evaporates. Replacing the water from the butter with oil means there's more fat left in the cakes to ensure tenderness.

Maida Murukku is a not-so-traditional twist given to the classic Murukku recipe, prepared with all-purpose flour. An instant Murukku recipe which needs no soaking, drying, grinding or running to the flour mill.

Ingredients and preparation

Chakli is made from the flours of rice, Bengal gram (chickpea) and black gram (urad dal). Other ingredients include coriander seed powder, cumin seed (jeera) powder, sesame seeds, red pepper powder, turmeric powder, salt, asafoetida powder and oil.

Cake flour is not a type of “self-raising flour,” and it is not “sponge flour.” Cake flour can be considered as a type of “plain flour” or “white flour”.

Whole common wheat (Triticum aestivum) is generally used to make atta; it has a high gluten content, which provides elasticity, so the dough made out of atta flour is strong and can be rolled into thin sheets.