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Vendor: Thangamma's

Muthusaram (100 grams)

Sale price Rs. 180.00
Size: 200 grams

Three flours. Two dals. One mould. No shortcuts.

The Muthusaram is the most technically demanding snack we make. The three flour blend has to be in precise proportion too much chanadal and it's dense, too much moong dal and it's fragile. Most commercial Muthusaram simplifies the recipe. It's faster and more consistent. It also tastes like it.

Thangamma's uses the full traditional recipe farm-sourced dals ground fresh, real Amul butter, the star-shaped press, and frying in clean Dhara sunflower oil per batch.

  • Three-flour blend — rice flour, chana dal, moong dal — not a single-flour shortcut
  • Farm-sourced dals — fresh-ground, not pre-mixed commercial powder
  • Real Amul butter — binds the complex dough without making it greasy
  • Star-shaped press — traditional mould, maximum crunch surface area
  • Made fresh per order — no warehouse softening
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Muthusaram (100 grams)

Muthusaram (100 grams)

Muthusaram doesn't announce itself loudly. It arrives quietly in its star-shaped, spiked form and then proceeds to be completely impossible to put down.

Made from a three-flour blend Vijay Gold rice flour with farm-sourced chana dal and moong dal ground in and enriched with Amul butter, the texture of a good Muthusaram is unlike anything else in the South Indian snack canon. The special star-shaped mould creates those distinctive ridges and points that give maximum crunch surface area.

It's the snack that the people who "don't really have a favourite" always reach for last and then first on the next order.

What makes Muthusaram different from Thengozhal?

The flour blend and the mould. Thengozhal uses urad dal and a coil press. Muthusaram uses chana dal and moong dal with a star-shaped press denser, crunchier, more complex.

Is this spicy?

No. Muthusaram has no chilli. It's savoury with warmth from jeera and asafoetida, but mild. Good for all spice tolerances, including children.

What does "spiked texture" mean?

The star-shaped mould creates small ridged points along the surface more surface area means more crunch and more flavour per bite.

Is this good with chai?

It was invented for chai. The mild spicing and rich texture are the perfect counterpoint to a strong filter coffee or adrak chai.

Shelf life?

120 days sealed. Best within 2 weeks of opening.

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