• 255 g of rice flour
  • 60 g of besan
  • 175 ml of water
  • salt
  • A pinch of garlic powder
  • 2 tablespoons of chana dhall powder
  • 1 teaspoon of cumin grain
  • 1 tablespoon soft butter
  • Oil for frying


To start we will do the chana dhall powder : Put in a frying pan on high heat 3 tablespoons of chana dhall and let them grill without burning for a few minutes. Then go to the mixer and reduce it to powder. Reserve.

Mix together the rice flour, the besan, 2 tablespoons chana dhall powder, cumin grain, butter, salt and a pinch of garlic powder. Mix well by hand to mix the butter in. Then add the water gradually by kneading until you get a smooth dough that does not stick to your fingers. Reserve for the time it takes to heat up the oil.

Make an oil bath for frying. Once the oil is warm, oil your moulku mold. For this recipe we will use the disc with a single star but you can also use the disc with several stars on it.

Put the choosen disc at the bottom of the moulku press and fill it with the dough. Put the mold over the hot oil and turn until the moulku starts to form and let them fall into the oil. Do not put too much moulku at the same time because they cook very quickly. Once cooked, leave them to rest on absorbent paper to remove excess oil.

Once the press is empty, oil it again and fill it with dough and proceed in the same way until you have no more dough.

Let cool your Moulku completely before storing them in an airtight pot for up to 2 weeks.

The Moulku can be eaten at any time with a hot tea, a juice or another drink of your choice.

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