Mullu Murukku Recipe with video . In my native, this mullu murukku is also known as Magizhampoo Murukku or Mullu Thenkuzhal. Next to thenkuzhal murukku, this is one of the most commonly made murukku for Diwali.
In fact it is a must in the palagaram plate that we distribute to neighbours and friends.
This mullu murukku is made by adding roasted moong dal and chana dal powders to the rice flour, squeezed into spirals and then deep fried to golden brown.
The aroma is so appetizing and this just melts in your mouth.
While some make this murukku by adding coconut milk to knead the dough, we at our home do not do that as the aroma of the dals are supposed to be predominant in this murukku.
“Mullu” means “thorn” in English. This murukku got its name because of the star plate that we use to squeeze out the dough into the oil. The resulting murukku looks all spiked up and resembling a thorn with rugged edges.
If you happen to be a beginner or if you are seeking a perfect round shape, always squeeze the murukku dough onto a ladle or plastic sheet before dropping into the oil.
I personally prefer squeezing out the dough directly into the oil. It is much easier this way and less messy as well.
How is Magizhampoo Murukku made traditionally?
Only “Maavu Pacharisi” is used for grinding rice flour. The rice is washed well, soaked for 2 hours, spread out on a cloth to dry well and then taken to the flour mill for grinding to flour.
Both the dals are roasted to golden brown colour and they are also ground in the mill separately, which is then mixed with rice flour and then mixed into a dough.
Can I grind both the dals and rice together?
If you go by the logic that anyway I’m going to be mixing both the rice flour and dal flour together, let me tell you that it does not work like that.
When you grind them both together, the resulting murukku turns out dark in colour. It does not have the saffron coloured beauty to it.
Can I make both the flours at home?
Absolutely. Earlier I used to take all the ingredients that are needed to be ground for the bakshanams to the flour mill.
The queue standing, because of the festival rush at the mill was so long that it took hours. Sometimes it would take almost half a day.
But for the past few years, I make everything at home. Check out how to make rice flour for bakshanams.
Besides even if you don’t wish to make rice flour at home, nowadays there are many brands selling good quality Idiyappam flour which you can use in the place of homemade processed rice flour.
Points to note while making murukku:
- The oil should be of right temperature. Keep the flame steady and don’t keep on adjusting it often.
- Take care while roasting the dals. Do not let them burn and change colour to a dark brown.
- You can use either 8 or 5 pointed star plate to make the murukku.
- You can use butter in the place of ghee but make sure that the butter is soft and at room temperature.
- You can either use sesame seeds or asafoetida. But do not use both.
- Always make the dough in small batches, else the murukku will darken as the dough dries out.
- Always keep the unused dough covered with a plate or a damp cloth to prevent drying.
- Do not crowd the pan with spirals. Cook only a few depending on the size of the pan and oil quantity you are using.
You can check out other Murukku recipes from the blog,
Mullu Murukku Video Tutorial:
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Mullu Murukku Recipe Card with Video below:
Mullu Murukku - Magizhampoo Murukku
- Processed rice flour - 1 cup
- Yellow Moong Dal - 1-½ cup
- Chana Dal - ¾ cup
- Ghee or Butter at room temperature - 1 tbsp
- Salt - to taste
- Water - to knead
- White sesame seeds - ½ tsp
- Oil - to deep fry
- Dry roast both chana dal and moong dal separately to golden brown in colour and let it cool down.
- Transfer both to a mixie jar and grind to a fine powder. Sieve well and set aside.
- In a mixing bowl, add processed rice flour, ½ cup of dal flour, salt, sesame seeds and mix well.
- Add ghee and work into the flour by rubbing it well with finger tips till the mixture resembles as bread crumbs.
- Add water little by little and mix into a soft and pliant dough.
- Divide the dough into 2 portions and shape each portion into a log.
- Heat oil in a pan for deep frying and let it become hot.
- Meanwhile grease the murukku mould with oil, fit the star plate and fill it with a dough log.
- Squeeze out into spirals on a plastic sheet or silicone mat. You can also squeeze the dough directly into the oil.
- Keep the flame at medium and drop the spirals into the oil with a spatula. Cook 2 to 3 at a time depending on the oil used.
- Turn it over and let the other side cook too to golden brown colour.
- Once the sizzling of the oil reduces, remove the cooked murukku on to a plate.
- Proceed with the rest of the dough.
- Once the murukku cools down to room temperature, store in an airtight container.
- Enjoy these mullu murukku for snacking on any time.