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

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