Muthusaram (Mullu Murukku): Crispy South Indian Spirals
25 minutes
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About Muthusaram (Mullu Murukku): Crispy South Indian Spirals
Discover Muthusaram, a beloved crispy snack from Palakkad, a charming village on the Tamil Nadu-Kerala border. This unique recipe, a treasured tradition of the Palakkad Iyer community, delivers addictive crunchy spirals perfect for tea time or as a side dish. Learn how to make this special treat, usually reserved for auspicious occasions like Janamashtami or Karthik Poornima.These delightful spirals are incredibly easy to make with readily available ingredients. The recipe uses a sev press for creating the distinctive shape, yielding a snack that's both flavorful and satisfying. While they can be stored for weeks, their irresistible crunch means they rarely last that long!Prepare to impress your friends and family with this authentic South Indian recipe. Get ready for a taste of tradition and a delightful culinary adventure!
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Recipe Time & More
Prep15 minutes
Cook10 minutes
Total25 minutes
Ingredients
Dal Blend
- 1/2 cup Pigeon Peas moong dal, split, yellow
- 1/2 cup Chickpeas chana dal, split
Dry Ingredients
- 2 cup Rice Flour
- 2 tbsp Butter fresh, unsalted, white butter is preferred.
- 1 tsp Cumin Seeds jeera, whole cumin seeds
- 1 tsp Sesame Seeds til, white sesame seeds
- 1/2 tsp Asafoetida heeng
- Salt to taste
Other
- Water for kneading the dough, as needed
- cup Vegetable Oil for deep frying, as needed
Instructions
Preparing the Dal Powder
- Roast 1/2 cup of moong dal and 1/2 cup of chana dal separately in a non-stick pan until golden brown and fragrant. Allow to cool completely.
- Grind the roasted dals into a fine powder using a spice grinder or food processor. Sift the powder for a finer texture.
Making the Dough
- In a large bowl, combine 2 cups of rice flour and 1/2 cup of the prepared dal powder.
- Add 2 tbsp of unsalted butter, 1 tsp cumin seeds, 1 tsp sesame seeds, 1/2 tsp asafoetida, and salt to taste. Mix well.
- Gradually add water, kneading to form a stiff, smooth dough. Add water sparingly to avoid a sticky dough.
Deep Frying the Muthusaram
- Heat vegetable oil in a deep pan or kadai. Test the oil by dropping a small piece of dough; if it floats, the oil is ready.
- Fill a sev press (with a star-shaped nozzle) with the dough and firmly attach the cap.
- Press the dough into the hot oil in a circular motion to create even spirals.
- Fry until the Muthusaram are golden brown on both sides, turning carefully.
- Remove the crispy spirals with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Serving
- Serve the Muthusaram hot or at room temperature. Enjoy with tea, coffee, or even curd rice!
Recipe Notes
Expert Tips for Perfect Muthusaram
- For a richer flavor, use homemade ghee instead of butter.
- Don't overcrowd the pan while frying; fry in small batches to ensure even browning and crispiness.
- Adjust the amount of salt according to your preference.
- Store the Muthusaram in an airtight container at room temperature for up to 2 weeks. They are best enjoyed fresh!
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Recipe Nutrition
Calories: 514kcalCarbohydrates: 94gProtein: 15gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 54mgPotassium: 75mgFiber: 10gSugar: 1gVitamin A: 232IUVitamin C: 0.1mgCalcium: 71mgIron: 3mg
Amrita Iyer
Articles: 68
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Absolutely delicious! Thanks for sharing.
Looks so mouthwatering! Thanks for sharing.
This looks delightful! Thanks for the recipe.