Mullu Murukku Recipe | Rice flour murukku | Simple and easy murukku recipe | How to make magizhampoo murukku | Diwali snack murukku recipe

Mullu Murukku, also known as magizhampoo murukku, is a delicious rice flour snack made especially during Diwali. A crispy, crunchy deep fried delicacy very popular in South-India.

The Murukku Story

There is so much fond memories attached with this one particular murukku. Amma, being a working woman, religiously makes tins of these delicacies for every festival. Not only for us, but for neighbors, relatives and office colleagues.

Aww, those big biscuit tins, just the thought of them, makes me nostalgic. I become pretty emotional, during Diwali, I miss home so much. Though i m here with my little family, though we meet friends that day, but nothing beats like being at home (Chennai) with mom & dad, amongst that loud noise of crackers, smell of Diwali sweets wafting through the air, ladies ramping up and down in their new sarees, kids fighting for their share of crackers, ohh my, there is truck loads to add to this list, sob, sob!!!

Ingredients to make Mullu Murukku

Ok, now coming to the recipe of this irresistible snack, I make them in batches, about 1 cup every time. So, here is the list of ingredients I use for making a batch

Rice flour, the main hero ingredient for all deep fried Diwali snack is Rice flour. I use store bought rice flour only. Make sure you use the fine variety, usually the idiyappam flour.
Dal , a combination of moong dal and chana dal is dry roasted and powdered to be used in this magizhampoo murukku recipe. It adds a nice toasty aroma and taste to the murukku.
Spices, Apart from salt and hing/asafetida, I add cumin and white sesame seeds to the murukku. Some even add chilli powder or even garlic to the murukku. Though these spices are personal choices, I love when it is kept to basic.
Butter for fat and oil for deep frying the Murukku

More Murukku Recipes

Step by Step Instructions on How to make Mullu Murukku

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

Take chana dal and moong dal in a pan and dry roast it. Grind it to fine powder. Sieve the ground mix 2-3 times to get a fine powder.
If using store bought rice flour, then roast it slightly on the same pan. Let it cool completely.
Take the measured amount of rice flour and dal mix in a wide plate. Add cumin and white sesame seeds to this.

Add salt and hing and mix well. Add butter to this flour mix and rub it nicely in.
Now slowly add water and make a soft pliable dough. Do not add all water at once, add in batches and make a soft dough.
Divide the dough in to smaller portions, i divided into 3. Take one portion of the dough and put it into the murukku press with single start plate. Keep the rest of the dough covered with a damp cloth.

Press the murukku on a clean dry paper. After making 10-12 murukku on the paper. Heat oil in a wide pan.
When hot, slowly drop these murukku into hot oil and deep fry them well on both sides to golden.

Once the sizzling sound ceases, remove the murukku using a slotted spoon and drain it on a kitchen towel. Repeat the same for the entire batch. Once the murukku cools down, store it in an air-tight container.

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Recipe Card for Magizhampoo Murukku | Mullu Murukku

Mullu Murukku | Magizhampoo Murukku - Diwali Snack

Mullu Murukku, also known as magizhampoo murukku, is a delicious rice flour snack made especially during Diwali. A crispy, crunchy deep fried delicacy very popular in South-India.

5 from 10 votes

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Course: Appetizer, Snack

Cuisine: South-Indian

Keyword: How to make murukku, Mullu Murukku Recipe, rice flour murukku, simple mullu murukku, Tamil brahmin murukku recipe, Traditional murukku recipe, What magizhampoo murukku

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: people

Calories:

Equipment

Murukku press with one start murukku plate

Ingredients

1 cup rice flour store bought
2 tablespoon moong dal/dehusked green gram dal
2 tablespoon Chana dal/Gram dal
¼ teaspoon cumin seeds
¼ teaspoon white sesame seeds
¾ teaspoon salt
½ tablespoon melted butter
a generous pinch of hing/asafoetida
About ¾ cup of warm water

Instructions

If using store bought flour, warm it slightly on the stove . Let it cool completely.
Take moong dal and Chana dal in a pan, dry roast it in a simmer flame until it is aromatic. Take care not to burn it. Let it cool completely. Take it in the small mixer jar and grind it to a fine powder. Sieve the powder well to remove any coarse dal mixture. Try grinding the coarse dal mix again in a smaller mixer jar and sieve it again.

To make the dough for the murukku

Take the flour in a wide bowl, add the ground dal mixture. Add cumin and sesame seeds on top.
Add salt and hing and mix well. Add butter to the flour and mix well. Now slowly add water and make a soft dough. Do not add all the water at a time. Keep the dough covered with a damp cotton cloth.
Divide the dough into 3 portions. Take one portion at a time into the murukku press with single star plate.
Press the murukku on a parchment paper. After making around 10 murukkus. Heat oil for deep frying.
Once it is hot enough, drop 3-4 murukku at a time and fry on both sides until golden brown. While frying keep the stove in medium flame.
Once the sizzling sound ceases, remove the murukku using a slotted spoon on to a plate lined with kitchen towel.
Let it cool completely, then store it in an air-tight container.

Notes

I normally make the murukku in batches, that is 1 cup rice flour at a time. This ensures the dough doesn't dry out.
Keep the dough covered with damp cloth, while working with a large batch. The dough might dry and it will become difficult to press.
If it happens, sprinkle warm water, little at a time, and make it soft.
Do not add more butter, the murukku might break. if this happens, add little rice flour to the dough and knead again and try.