Wheat flour murukku recipe was given to me by my MIL, through a TV show. When I was telling about the maida seedai I made during Gokulashtami, MIL said we can even make murukku same way with wheat flour. Actually I had maida murukku in my mind to try sometime, but when I heard same way we can make murukku with wheat flour as well, I was double happy to try. Atleast the maida is replaced with wheat flour, though its deep fried. So I was waiting for Diwali time to come to try this murukku and tried with 1 cup flour today. It turned out perfect. The murukku was just tasting like murukku and no atta (wheat flour) smell in it. So you can try this too for your kids would love this and now straight on to the Diwali snack recipe.
Wheat flour murukku recipe
Recipe Cuisine: Indian | Recipe Category: Snack
Prep Time: 10 mins | Cook time: 20 mins | Makes: 14
Prep Time: 10 mins | Cook time: 20 mins | Makes: 14
Ingredients
Wheat flour – 1 cup
Red chilli powder – ¾ tsp
Jeera/ ajwain – 1 & ½ tsp
Asafoetida – ⅛ tsp
Salt – as needed
Oil – For deep frying
Red chilli powder – ¾ tsp
Jeera/ ajwain – 1 & ½ tsp
Asafoetida – ⅛ tsp
Salt – as needed
Oil – For deep frying
Method
- Steam cook atta in a clean white cloth, tied into a bag. You can use your idli pot and place this bag over the idli plate. I used my bamboo mesh too over the plate. You can use pressure cooker also for steaming. Keep the bag in a container and cover and cook without pressure value (pressure regulator). Steam cook for 15 mins to 20 mins.
- Untie and when it is warm enough to handle, break it roughly.
- Sieve it and use ur hands to break, if there is any small lumps. I used the clover shaped hole plate for this murukku. Its your choice to choose.
- Heat oil in kadai meanwhile you prepare the dough. Add red chilli powder, asafoetida, salt and jeera. Add a tsp of oil (preferably hot oil) too. Make dough with water. It should be a stiff yet smooth and non sticky dough.
- Press into coil shape or what ever comfortable shape you prefer. I opted for this coil shape murukku. Please refer the video for guidance in the bottom of the post. I pressed in a plastic cutting board and used dosa spatula to take it and transfer to oil..
- Deep fry in hot oil, cook both sides until the shh… sound and bubbles reduces. Until crisp and golden brown. Never let oil fume at any point, regulate the heat now and then and ensure even cooking of the murukku. You can press the next batch of murukku while a batch is getting cooked. Drain in paper towel.
Notes
- Steam cook properly, dont let water enter the bag of flour. The flour after steaming will not have any moisture at all. And the dough will be non sticky without any elastic feel atta usually gives.
- You can replace red chilli powder with black pepper powder too.
- Do not drop the murukku when the oil is not hot enough, otherwise it will drink oil. Also do not cook in too low flame as well.
Store in an airtight container and enjoy your snack time 🙂 Its crisp and tasty, that no body will know what flour you have used!
Here’s how I made the shape. Hope its helpful to the beginners. Hold the murukku press high so that its easy to coil as you press.
Murukku is my all time fav snack… Using wheat flour was really clever raks.. Looks delicious 🙂
super idea, for healthy murukku
yummy ones.. love its wit wheat flour
Hi Rak,
Super. I'll try it..
Hi Rak,
Wow… will try it..
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Hi i too prepared it seeing that tv show. It finished off in no time and nobody believed that it was made of wheat flour.
i kalakitenga ! its in my mind ! some how didn't do it !
Raji..i made it now, it was crispy and so yummy. Will post them in my blog tmw..Thanks for the recipe..
Murukku looks nice n delicious..perfecto munch with a cup of chai
Looking yummy nice am gonna try
Where can we find the bamboo thattu in USA stores
perfectly done so tasty
thats so nice..crunchy
Do we have to put water in the 'Pressure cooker before placing the bowl……
healthy murukku…looks great
Tried for the first time came out very nice….thank u
Yes steam has to be there so water has to be poured as we do usually
Raji …came out soft…it didnot come crispy…wht shld be done for the crisp[y murukku…
that is new to me… very interesting!!
Looks yummy and crunchy! I usually do this but add a little of maida as well!!
Delicious and lovely looking murukkus. Amazingly crispy and inviting.
Deepa
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hi Raji,
Amazing posts and recipe. I am inspired by your cooking and have started making variety food for my family. Waiting to try your Diwali sweets and snacks
Love to munch some..very addictive murukkus..
The flour has not been steamed properly. Then only it will be soft. Or cook for more time.
Awesome… dishes…awesome clicks….gona try ths muruku receipe for diwali… wish it shuld be perfect for the first try…
Raji, how can we tell if the wheat flour has been steamed properly? does it feel/look any different after steaming? planning to try this tomorrow, so wanted to get my home-work done 🙂
The flour will be dry without moist.
These murukkus look awesome. First time, seeing a murukku recipe using wheat flour. Will try this soon.
hi raks, the flour was dry after steaming
but the murukku is not crispy
You dough was not like chappathi dough rite? If there was elasticity then the flour is not steamed proper. So make sure you steam the flour properly. Otherwise there is nothing to go wrong in this recipe. See the texture of my murukku? was it the same when you made? That is the surface of the murukku is not smooth. That way its sure that its steamed proper. If everything correct, cook until its crisp, for more time. Or if you add more oil or butter while making the dough,it becomes soft and oily.
Hi Raks, I tried this murukku just now. It tastes awesome, like most of the comments here it isnt crispy though. I steamed it for 15-17 mins. The dough did not have elasticity. I am happy though, no complains, just wished it was crispy, tastes awesome though. Thanks
Oh then the cooking time should be increased I think,I got it pakka crisp, just like any other murukkus! 🙂
Hi Raks, I tried this murukku yesterday and it came out soo well..We all loved it a lot…It was perfect crispy … Thanks for sharing 🙂
hi Raks !!! i made these murukkus today, they are so yummy and crispy, just loved them so much….thanks for uploading this perfect snack recipe….
hi Raks !!! i tried these murukkus today , they are so yummy and crispy….thanks for uploading this perfect snack recipe….
Great idea to use wheat flour in murukku…looks very appealing!
lovely…
Tried in diwali for the first time and it was very tasty
I tried it dont know where i went wrong but the chakli got spread out in the oil .I steamedthe flour without the wistle.please let me know
I tried it but the murukus spread out in in oil what went wrong
If oil is added more in the dough it happens. Less water and too coarse flour also makes the murukku break. But if its getting dissolved then surely more oil added in the dough
It came out really well, my 2 yr daughter's favorite! Thanks for the recipe ..
It came out really well, my 2 yr daughter's favorite! Thanks for the recipe ..
Thanks will try that way
I am sorry to tell but i tried muruku today but due to some reasons it melted in hot oil instead of mouth no shape and nothing left to eat ,it was a disaster..
I am sorry to tell but due to some reasons after dropping the muruku in to hot oil it break into powder with out any shape(it melted in the oil instead of mouth) and it was a disaster..
I tried your muruku recipe, it turned out crispy and delicious. We followed every steps as you suggested and it turned out to be exactly like the photo you have put, though ours is more brown in colour.
i treid your recipe and followed the exact way and it turned out very well thank you…
It is very hard
I tried it out just now and it it has come out very well. Simple and tasty 🙂
yesterday i tried yr. sedai recipe and it came out good; thank u; the reason u have given for 'thenkuzhal' is quite inspiring; i too think of trying thenkuzhlal & wheat muruku soon; thanks for ur simple recipe
I tried to make wheat muruk, but was a disaster :(. I am a first time cook trying out stuffs. When I made the dough and pressed it it just looked as in the photos above even the color looked the same. But when I put it for frying in hot oil then it just disintegrated and all I got was spic mixed wheat flour fry. Can you help me understand what could have gone wrong and hot to make it correctly as now I am determined to get this right.
I understand from your facebook conversation that you added too much oil in the dough, that's the problem, so next time, do not add oil more in the dough
I tried ur recipe it came well it absorbd oil and seems a bit oily…. could u please tell me what to do if we have feel the dough salty??? Is there any reason behind absorbng more oil???
Did you add more oil to the murukku,? it will turn very oily if you fry murukku in oil that is not hot… Salt excess means we can do nothing than steaming more flour and add it to the dough and knead again.
Before i saw your recipe, i saw madhura's kitchen video and she added a couple of spoons of rice flour. I think that is a good idea to incorporate too…
Thanks for the receipe. Came out well . Perfect evening snack and different too!
woW..This is one of my favorite evening snacks…nice recipe and you presented here it as really well..loved it..i always made it with the Whole Wheat Atta
Yummy murukku recipe.. Will definitely give a try..
while steaming..does we hv to wet the cloth??? or dry??
Dry is ok
Hi mam, today I tried this murukku but it was not crispy. Y mam?
If not steamed well, it wont be crispy, it will be hard. If too much oil is added than mentioned while preparing the dough, it becomes too soft and drinks oil. Hope this helps you.