Last year I bookmarked this super crispy and white colored Ulundu murukku / Urad dal murukku recipe from Sakthi samayal Youtube channel. For this year Diwali, I started my sweets and snacks preparation with Instant doodh peda with milk powder and this super white, crunchy Urad dal murukku / Ulundu murkku.

For every diwali, we make thenkuzhal murukku at home by using Idiyappam flour and roasted urad dal flour. We all love it. But this ulundu murukku is prepared by pressure cooking urad dal, ground to a smooth paste and then added to store bought dry rice flour. There is no need to use idiyappam flour as well. It comes out so well even in the first attempt. In fact, I loved this murukku. I am sure I will make this murukku every year for Diwali. But one thing, this murukku absorbs some oil when compared with thenkuzhal. As we are using boiled Urad dal, this murukku absorbs little oil. So it won’t come out dry. But there is no compromise in taste, flavor and crunchiness when compared with our thenkuzhal.

Don’t worry even if you are a beginner. You will get it perfect if you follow the steps given below. Lets see how to make this crunchy urad dal chakli / ulundu murukku with step by step pictures.

Check out my other murukku recipes too.

Ulundu murukku recipe / Urad dal murukku

Ulundu murukku recipe – Urad dal murukku for Diwali

Cuisine: Indian

Category: Snacks

Serves: 25

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

INGREDIENTS

1 cup = 250ml

Store bought rice flour – 1.5 cups
White, round urad dal -1/2 cup
Melted butter – 1 tsp
Hing/ Asafetida – 1/2 tsp
Cumin seeds – 1 tsp
Salt – as needed
Water – 1 cup + extra
Cooking oil – to deep fry

HOW TO MAKE URAD DAL MURUKKU / ULUNDU MURUKKU

Wash and pressure cook urad dal adding 1 cup of water in low flame for 2 whistles.
Drain the excess water and grind urad dal to smooth paste.
Sieve rice flour in a wide bowl. Add cumin seeds, hing, salt and butter.
Mix well. Add urad dal paste and mix till crumbly. Sprinkle little water and make non sticky dough.
Fill the dough in murukku press. Squeeze and make shapes in the back of ladle.
Drop in hot oil and deep fry both the sides till bubbles cease. Remove and drain in a tissue paper.
Cool down and store in a tight box. Stays good for 2 weeks.

METHOD – STEP BY STEP PICTURES

Wash the urad dal and take in a pressure cooker. Add 1 cup of water and pressure cook in low flame for 2 whistles.

Open the cooker after the steam is released. Drain the excess water if any and grind the urad dal to smooth paste like butter. You can add little water while grinding if needed.

In a wide bowl, sieve the rice flour. Crush cumin seeds slightly and add to the rice flour. Add salt, hing and melted butter. Mix well.

Add urad dal paste and mix well till crumbly. Add little water to make a smooth, non sticky dough. Cover the dough with a wet cloth till use.

Take the murukku press with 3 or 5 holes mould. Fill the murukku press with the dough. Squeeze and shape murukku in the back of ladle.
Heat oil to deep fry. Drop a pinch of dough to check oil temperature. If it rises to the top immediately, drop 2 to 3 murukku and fry both the sides in medium flame till bubbles cease and murukku settles down in the bottom of oil. Make sure you cook in medium flame to make white colored murukku. Cooking in high flame makes the murukku golden brown in color. If the oil is too hot, switch off the flame. Bring it to correct temperature and then proceed frying.
Remove the murukku and drain excess oil in a tissue paper. Store in an air tight box after it cools down. Stays good for 2 weeks. Enjoy !

Note

I used 1 cup of water for 1/2 cup of urad dal for pressure cooking.
I also used around 1/4 cup of water while grinding urad dal to smooth paste. So please adjust this quantity based on the need.
Do not fry this murukku in high flame because color changes to golden brown. Always cook in low to medium flame.

Try this easy, yummy, ulundu murukku for this Diwali and enjoy !