Mullu Thengoyal
mullu thengoyal
Mullu Thengoyal, also called Mullu Murukku, is a timeless South Indian snack loved for its crispy texture and unique twisted ridges. Made with rice flour, roasted gram dal, butter, and a hint of cumin or sesame seeds, this golden, crunchy snack is a festive favorite during Diwali and other celebrations. The beauty of Mullu Thengoyal lies in its simple ingredients that come together to create a light, flavorful, and utterly addictive treat enjoyed by all ages.
INGREDIENTS
1 cup rice flour ( any good brand from store )
1/4 cup roasted fried gram dal powdered ( called pottukadalai in Tamil )
1 /2 tsp ajwain or only 1 tsp white til can be added instead of ajwain.
Pinch of asafoetida powder
salt to taste.
1 tbsp melted ghee or oil
Oil for frying.
( Chakli Press required with the thenkuzhal/murruku plates to make thenkuzhal.)
Method
Powder the gram dal in a mixie, sieve it well.
Measure the rice flour, powdered gram dal, and other ingredients and in a bowl, make a soft dough by adding water carefully.Add water in tablespoons so that you do not add excess water. The dough will come ttogetherto a soft firm ball.
Keep oil for frying , when oil is heated, pinch off a small ball of dough, put in the thenkuzhal /murruku pres, and squeeze directly into hot oil , or squeeze on a sieve and place it in hot oil.
Fry on medium flame till pale golden colour.
Store when completely cooled.
Mullu Thengoyal
A nostalgic, basic Tamil Paruppu Podi recipe from my mother’s handwritten notes from 1995. Just 4 ingredients — toor dal, pepper, red chilli and salt. My go-to comfort meal with hot rice and ghee.