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Mullu Murkku
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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.
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 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10 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.