Wheat flour murukku recipe is a crispy equally good tasting one you can try for festivals or for tea time snack.
This 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.
About Ingredients
Actually I had maida murukku (all purpose flour) 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.
At least the maida (all purpose flour( 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 one made with rice flour, 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. I used the store bought atta only for this.
Crispy snack
What is a murukku? Murukku is a crispy snack made usually with rice flour as main ingredient. Other ingredients like a lentil flour is added to it in small proportions.
Murukku is always deep fried in traditional recipes. For optimum results, you have to follow it.
Can we bake murukku?
We can also bake or air fry murukku but, it tends to be slightly drier comparatively and one who is used to deep fried ones may not be finding it to be matching the taste.
But I have actually baked murukku. You can also try this. Incorporate more oil comparatively so that it does not turn too dry.
Baking
- Pre heat oven at 190 deg C for 12-15 mins or until the temperature is attained.
- Line a baking tray with parchment paper/ butter paper. You can use baking spray over it or grease using a brush.
- I skipped this step as it does not stick.
- Squeeze murukku over the baking sheet as much as it can hold.
- Bake for 17-20 mins depending on your oven make and model. Keep an eye after 10 mins as this is wheat flour and you do not want to burn it.
- The baking time also varies with the water you have used in the dough.
- Half way through turn the baking tray for even baking.
- Once done, cool down and store in airtight box.
Precautions
This murukku may burst if you do not steam it properly. The flour should not have any gluten effect.
So make sure to steam the flour thoroughly. Steamed flour absorbs less water. If your murukku dough is same as atta dough we prepare for making roti, then you may not have steamed it properly.
This may lead to bursting of the murukku. So please do take care to steam properly.
Always test one murukku by frying it firstly and standing far from it to avoid hot oil splash.
Related posts
- Butter murukku recipe
- Peanut murukku recipe
- Thengai paal murukku recipe
- Besan murukku recipe
- Easy Atta halwa recipe
Recipe card
Wheat flour murukku recipe
Ingredients
- 1 cup Wheat flour I used Indian Atta
- ¾ teaspoon Red chilli powder
- 1.5 teaspoon Cumin seeds or Ajwain/ omam
- ⅛ teaspoon Asafoetida
- Salt
- Oil - For deep frying
Instructions
- Steam cook atta (wheat flour) 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. I insist to use some trivet kind of stand to make sure the water condensed while steaming does not affect the texture of wheat flour.
- 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 cumin seeds.
- Add a teaspoon of 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 to ensure even cooking of the murukku.
- You can press the next batch of murukku while a batch is getting cooked. Drain in paper towel.
Video
Notes
- Steam cook properly, don't 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. Keep regulating the heat for optimum temperature.
Stepwise photos
- Steam cook atta (wheat flour) 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. I insist to use some trivet kind of stand to make sure the water condensed while steaming does not affect the texture of wheat flour.
- 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.
2. Untie and when it is warm enough to handle, break it roughly.
3. 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.
4. Heat oil in kadai meanwhile you prepare the dough.
Add red chilli powder, asafoetida, salt and cumin seeds.
Add a teaspoon of hot oil too. Make dough with water. It should be a stiff yet smooth and non sticky dough.
5. 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.
6. 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 to ensure even cooking of the murukku.
You can press the next batch of murukku while a batch is getting cooked. Drain in paper towel.
Store in an airtight container and enjoy your snack time 🙂 Its crisp and tasty, that no body will know what flour you have used!
Sowmya Dinavahi
Murukku is my all time fav snack... Using wheat flour was really clever raks.. Looks delicious 🙂
Nivedita Thadani
super idea, for healthy murukku
Kalpana Sareesh
yummy ones.. love its wit wheat flour
Priya
Hi Rak,
Super. I'll try it..
Unknown
Hi Rak,
Wow... will try it..
indianspicemagic
This comment has been removed by the author.
indianspicemagic
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.
AparnaRajeshkumar
i kalakitenga ! its in my mind ! some how didn't do it !
Aarthi
Raji..i made it now, it was crispy and so yummy. Will post them in my blog tmw..Thanks for the recipe..
prathibha Garre
Murukku looks nice n delicious..perfecto munch with a cup of chai
archana
Looking yummy nice am gonna try
archana
Where can we find the bamboo thattu in USA stores
Veena Theagarajan
perfectly done so tasty
Shama Nagarajan
thats so nice..crunchy
Saraswathi Vanga
Do we have to put water in the 'Pressure cooker before placing the bowl......
Gayathri Ramanan
healthy murukku...looks great
Saraswathi Vanga
Tried for the first time came out very nice....thank u
Raks anand
Yes steam has to be there so water has to be poured as we do usually
Saraswathi Vanga
Raji ...came out soft...it didnot come crispy...wht shld be done for the crisp[y murukku...
Nivedhanams Sowmya
that is new to me... very interesting!!
Sapthanaa Vytheswaran
Looks yummy and crunchy! I usually do this but add a little of maida as well!!
Hamaree Rasoi
Delicious and lovely looking murukkus. Amazingly crispy and inviting.
Deepa
Swetha Shankar
This comment has been removed by the author.
Swetha Shankar
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
Priya Suresh
Love to munch some..very addictive murukkus..
Raks anand
The flour has not been steamed properly. Then only it will be soft. Or cook for more time.
Hemalatha Gopalakrishnan
Awesome... dishes...awesome clicks....gona try ths muruku receipe for diwali... wish it shuld be perfect for the first try...
Manju @ Manjus Eating Delights
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 🙂
Raks anand
The flour will be dry without moist.
Suja Ram
These murukkus look awesome. First time, seeing a murukku recipe using wheat flour. Will try this soon.
nandhini ram
hi raks, the flour was dry after steaming
but the murukku is not crispy
Raks anand
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.
Jayanthi
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
Raks anand
Oh then the cooking time should be increased I think,I got it pakka crisp, just like any other murukkus! 🙂
Aparna
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 🙂
roops
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....
roops
hi Raks !!! i tried these murukkus today , they are so yummy and crispy....thanks for uploading this perfect snack recipe....
SHARMILEE J
Great idea to use wheat flour in murukku...looks very appealing!
ZyL-Da
lovely...
Shalaka Kulkarni
Tried in diwali for the first time and it was very tasty
Swati
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
Swati
I tried it but the murukus spread out in in oil what went wrong
Raks anand
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
Nisha Ayikkara
It came out really well, my 2 yr daughter's favorite! Thanks for the recipe ..
Nisha Ayikkara
It came out really well, my 2 yr daughter's favorite! Thanks for the recipe ..
Swati
Thanks will try that way
vkrishna
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..
vkrishna
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..
Olive Communications
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.
Sheena thomas
i treid your recipe and followed the exact way and it turned out very well thank you...
Tharshi
It is very hard
Prasanna
I tried it out just now and it it has come out very well. Simple and tasty 🙂
sheelu
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
Ranjith Raveendran
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.
Raks anand
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
dhanya sri
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???
Raks anand
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.
Divs
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...
Hema latha
Thanks for the receipe. Came out well . Perfect evening snack and different too!
Ammu
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
Neeraja M
Yummy murukku recipe.. Will definitely give a try..
susi ammu
while steaming..does we hv to wet the cloth??? or dry??
Raks anand
Dry is ok
Dhanam Shanthi
Hi mam, today I tried this murukku but it was not crispy. Y mam?
Raks Kitchen
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.