Magizhampoo Murukku is a traditional murukku recipe which uses dal flour and coconut milk for extra flavour.It is also called as Mullu Murukku or Magilampoo Thenkuzhal.This murukku gets its name as it resembles a flower named ‘Magizhampoo’. The coconut milk flavour is a great twist to this murukku and lifts the flavour too.This comes out nice crispy and crunhy perfect to mucnh 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.
Magizhampoo Murukku Recipe – Ingredients
Preparation Time : 10 mins | Cooking Time : 25 mins | Makes : 15 murukku
Recipe Category: Snack | Recipe Cuisine: South Indian
Recipe Category: Snack | Recipe Cuisine: South Indian
Rice flour / Idiyappam Flour- 1 cup
Moong Dal – 1/3 cup
Butter – 1 tbsp(in room temperature)
Thick Coconut milk – 1/2 cup
Jeera – 1/2 tsp
Salt – for taste
Oil – for deep frying
Method:
- 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.
My 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 tsp 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.
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
Thank you so much! I don't think it needs roasting
Sharmi,
Thanks for the reply.can I substitute coconut milk with water?
Lavanya
Yes you can
Tried this and it is really super. Thanks Sharmilee Madam. Great fan of yours. Continue your good work…
the muruku broke while pressing.. any tips on getting the murukus right ? but the taste was awesome..
If butter is more then murukku may break…so try to add the exact measurement
Can you show me how to make papads. I love papads. But I don't know how to make this.plz make that recipe
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?
No check out in supermarkets or stores like rathna stores etc