Magizhampoo Murukku Recipe | Mullu Murukku Recipe

Mullu Murukku also called as Magizhampoo Murukku is a crispy South Indian snack usually made for Diwali and other special days. It gets the special texture because of using star shaped murukku press. This murukku is crunchy, light and have mild flavor from coconut milk and dal flour.

It is very popular choice for festival time as it stays fresh for many days and also nice to serve for guests. The shape comes out very pretty, just like a flower called Magizhampoo, that is how the name comes. This murukku is tasty, aromatic and always good to enjoy with hot cup of tea.

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About Mullu Murukku

Mullu Murukku is a traditional snack from Tamil Nadu and Kerala region. The dough is made with rice flour and dal flour, then flavored with butter and cumin seeds. Coconut milk is added for extra taste and also to give smooth dough texture. When pressed with the star shaped plate, it forms ridges which fry very crisp in oil.

The murukku has crunchy bite but at the same time melts little in mouth when you eat. Coconut milk gives gentle flavor which is bit different from plain thenkuzhal. It is a must have recipe during Diwali because it stays good for long time in tins and also easy to prepare in big batches.

There are many variations too, like adding sesame seeds, ajwain or using other type of flour. The main highlight is the shape, the star mould gives ridges that look very festive. Small kids also like this snack as it is not very spicy. The smell of murukku frying fresh in oil always make the house feel festive.

I usually make mullu murukku at home for Diwali along with mixture and few sweets. Sometimes I also make in small batch on weekends just to have with evening tea.

Magizhampoo Murukku Ingredients

• Rice flour – I have used store bought idiyappam flour, it makes crisp murukkus. You can also use homemade rice flour if you have.
• Moong dal – I dry roasted moong dal, powdered it and used. It gives nutty flavor and lightness to the murukku. You can also try with urad dal flour.
• Butter – I used soft butter, it makes murukku soft inside and prevents it from breaking.
• Coconut milk – I have used coconut milk for that rich flavor. You can replace with water but coconut milk gives better flavor.
• Cumin seeds – I have added cumin seeds, it gives mild aroma and light crunch when you bite. Sesame seeds can also be used.
• Oil – I have used oil for deep frying, regulate flame for even cooking.

Why This Recipe Works

• The recipe is easy to make and uses simple pantry ingredients.
• This murukku recipe perfect for all ages.
• It has coconut milk flavor compared to plain murukku.
• It is great for snack option and can be stored for many days.
• The mould gives nice texture that fry well and looks attractive.

Similar Recipes

How to make 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 mold). Now fill the murukku press with dough.

5.In a ladle make small concentric circles, flip the ladle 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.

Store in airtight container.

Expert Tips

• Roast dal well – I usually roast the moong dal until slightly golden before grinding, it gives better taste.
• Make dough smooth 4.– I mix dough soft and non sticky, it helps to press easily without cracks.
• Control the flame – Always fry on low medium flame, if flame is high murukku will brown fast but stay raw inside.
• Use fresh coconut milk – I prefer thick fresh coconut milk for nice flavor, but you can also use packet milk if that is easy.
• Store properly – I cool murukkus completely before storing in airtight tin. This way it stays crisp for many days.

Serving and Storage

Serve Magizhampoo Murukku as snack with tea or coffee. It is also perfect to share with friends and family during Diwali. Store cooled murukkus in airtight container, they stay fresh for 2 weeks or even more. Do not leave open as they will turn soft.

FAQS

1.Can I use urad dal?

Yes, you can replace moong dal with urad dal flour, taste will change slightly.

2.Can I skip coconut milk?

Yes, you can skip and just use water, but coconut milk gives unique flavor.

3.Why my murukku break while pressing?

If dough is too dry, it will break. Add little more liquid and knead again.

4.Why my murukku turned hard?

Adding more butter or frying in very high flame will make the murukku turn hard. Always keep the flame in medium for best result.

5.Can I make this ahead for Diwali?

Yes, you can prepare few days earlier, store in airtight box, it stays fresh.

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