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 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 10people
Calories
Equipment
Murukku press with one start murukku plate
Ingredients
1cuprice flourstore bought
2tablespoonmoong dal/dehusked green gram dal
2tablespoonChana dal/Gram dal
¼teaspooncumin seeds
¼teaspoonwhite sesame seeds
¾teaspoonsalt
½tablespoonmelted 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.