Mullu Murukku is a traditional murukku recipe which uses dal flour & coconut milk for extra flavour and uses star shaped die in press for the texture. Mullu Murukku also called as Magilampoo Thenkuzhal gets its name as it resembles a flower named Magizhampoo. Mullu Murukku is commonly made for Diwali and special occasions.
Magizhampoo Murukku Recipe with step by step pictures for easy understanding and reference.
The coconut milk flavour is a great twist to this murukku and lifts the flavour too.This comes out nice crispy and crunchy perfect to munch anytime of the day,So do give a try for this Diwali 2015!
I am so in love with my pithalai murukku press that I got last year and am putting it to good use.The screw type press is very easy to use and requires no major pressure as in other murukku press I have.
Check other muruku recipes here :
1.Thenkuzhal murukku
2.Butter Murukku
3.Maida Mullu Murukku
4.Pottukadalai Murukku
5.Potato Murukku
6.Rava Murukku
If you have any more questions about this magizhampoo murukku recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this magizhampoo murukku recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Magizhampoo Murukku | Mullu Murukku
Ingredients
- 1 cup rice flour
- 1/3 cup moong dal
- 1 tablespoon butter at room temperature
- 1/2 cup thick coconut milk
- 1/2 teaspoon cumin seeds
- salt to taste
- oil to deep fry
Instructions
- Dry roast moong dal till slightly golden, cool down and transfer to mixer. Grind it to a fine powder.
- Sieve it well. Now in a mixing bowl take rice flour, moong dal flour, jeera, butter and required salt.
- Extract thick coconut milk and set aside. Now mix the flour mixture well, then add coconut milk.
- After adding coconut milk add little water for a smooth non sticky dough.
- Grease the murukku press and use the murukku press (I used the thenkuzhal mould).
- Now fill the murukku press with dough.
- In a ladle make small concentric circles, flip the ladle in hot oil.
- Cook in low medium flame. Turn and cook till slightly golden.
- Once the shh sound ceases remove them and drain in tissue paper.
- Serve Mullu Murukku with tea.
Notes
- Do not overcook, it should light golden and not browned.
- Regulate flame and cook, do not cook in high flame.
- I used my star press to get this shape.
- I used 1/3 cup of moong dal to get 1/4 cup of moong dal flour, I had little extra which I used it for veggie curry.
- I used store bought Idiyappam Flour.You can use homemade rice flour too.
- You can add 1/4 teaspoon sesame / jeera for extra flavor.
- I used my kutti kadai for frying as I made very small quantity.
- If you are making in larger quantity keep the dough closed to avoid from drying.
Magizhampoo Murukku Recipe Step by Step
- Dry roast moong dal till slightly golden, cool down and transfer to mixer. Grind it to a fine powder.
- Sieve it well.Now in a mixing bowl take rice flour,moong dal flour,jeera, butter and required salt.
- Extract thick coconut milk and set aside.Now mix the flour mixture well, then add coconut milk.
- After adding coconut milk add little water for a smooth non sticky dough as shown below.Grease the murukku press and use the murukku press(I used the thenkuzhal mould).Now fill the murukku press with dough.
- In a laddle make small concentric circles, flip the laddle in hot oil.Cook in low medium flame.
- Turn and cook till slightly golden.Once the shh sound ceases remove them and drain in tissue paper.
Serve with tea.
Expert Tips
- Do not overcook, it should light golden and not browned.
- Regulate flame and cook, do not cook in high flame.
- I used my star press to get this shape.
- I used 1/3 cup of moong dal to get 1/4 cup of moong dal flour, I had little extra which I used it for veggie curry.
- I used store bought Idiyappam Flour.You can use homemade rice flour too.
- You can add 1/4 teaspoon sesame / jeera for extra flavour.
- I used my kutti kadai for frying as I made very small quantity.
- If you are making in larger quantity keep the dough closed to avoid from drying.
Sita Lavanya
Hi sharmi,
I am really feeling very inspiredby ur work.u are not taking any break for persona reasons this shows how dedicated you are.
I have moong dal flour at home it's store bought not roasted one I guess.we used to make papad from this flour. Now can I roast this and use for murukku or not ? Does it effect texture or taste
SHARMILEE J
Thank you so much! I don't think it needs roasting
Sita Lavanya
Sharmi,
Thanks for the reply.can I substitute coconut milk with water?
Lavanya
SHARMILEE J
Yes you can
sreekumar
Tried this and it is really super. Thanks Sharmilee Madam. Great fan of yours. Continue your good work…
Sudha Murthy
the muruku broke while pressing.. any tips on getting the murukus right ? but the taste was awesome..
SHARMILEE J
If butter is more then murukku may break…so try to add the exact measurement
Vijay Kumar
Can you show me how to make papads. I love papads. But I don't know how to make this.plz make that recipe
Rupali Mukherjee
Very inspiring no doubt.I am your new follower.could u tell me the name of the murukku presser in English.where would I get it? In normal stationery?
SHARMILEE J
No check out in supermarkets or stores like rathna stores etc