Last Updated on October 20, 2021
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
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
- 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.
- 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.