Magizhampoo Murukku Recipe | Mullu Murukku Recipe

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.

Diwali recipes collection

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 sharmispassions@gmail.com. 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.

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Magizhampoo Murukku | Mullu Murukku

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.

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Servings15 murukku

AuthorSharmilee J

1x2x3x

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.

Nutrition Facts

Magizhampoo Murukku | Mullu Murukku

Amount Per Serving (30 g)

Calories 92 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Trans Fat 0.04g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 2mg1%

Sodium 138mg6%

Potassium 26mg1%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 0.1g0%

Protein 2g4%

Vitamin A 33IU1%

Vitamin C 0.1mg0%

Calcium 5mg1%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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Magizhampoo Murukku Recipe Step by Step

1. Dry roast moong dal till slightly golden, cool down and transfer to mixer. Grind it to a fine powder.
   
2. Sieve it well.Now in a mixing bowl take rice flour,moong dal flour,jeera, butter and required salt.
   
3. Extract thick coconut milk and set aside.Now mix the flour mixture well, then add coconut milk.
   
4. 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.
   
5. In a laddle make small concentric circles, flip the laddle in hot oil.Cook in low medium flame.
   
6. 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.