Mullu Murukku Recipe | Mullu Thenkuzhal Recipe

Mullu Murukku Recipe / Mullu Thenkuzhal Recipe with step by step pictures and lots of tips. This murukku is also called by other names like Magizhampoo Thenkuzhal / Murukku, Manamkombu, Iyengar Manangombu as the shape of the murukku looks like the flower Magilampoo. Traditionally, this murukku is prepared by grinding raw rice with roasted moong dal/channa dal flour, coconut milk and little sugar or sugar candy for a slightly sweetish taste. But I have come with a handy recipe with readymade rice flour that does not require any prior work and apt for the last minute Krishna Jayanthi preparations. I have compiled all the Janmashtami Recipes in one single post like sweet, snack, appam, payasam etc, do click this link (52 Recipes), you can get an idea and plan ahead. Try these recipes, offer to Lord Krishna and get his blessings. This year Janmashtami falls on 24 August 2019 / Saturday.

Wish all my readers, viewers a Happy Janmashtami

Check my other Chakli / Murukku Recipes like

• Thenkuzhal Murukku
• Butter Murukku
• Aloo / Potato Murukku
• Instant / Pottukadalai Murukku
• Maida Murukku

Magizhampoo Murukku

Mullu Murukku Recipe | Mullu Thenkuzhal Recipe

Priya Santhamohan

Mullu Murukku Recipe / Mullu Thenkuzhal Recipe is also called by other names like Magizhampoo Thenkuzhal / Murukku, Manamkombu, Iyengar Manangombu as the shape of the murukku looks like the flower Magilampoo.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Diwali Recipes, Janmastami Recipes, Snack

Cuisine Indian

Servings 30 Murukku

Calories 187 kcal

Equipment

• Stovetop
• Murukku Presser
• Kadai / Pan

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

• 2 Cups Rice Flour / அரிசிமாவு Link for Homemade Rice flour
• ¼ Cup Moong Dal Flour / பாசிப்பருப்பு மாவு
• 1 tsp Jeera / சீரகம்
• 2 tbsp Butter / வெண்ணெய் Link for Homemade Butter
• 1/2 Cup Coconut Milk / தேங்காய் பால் Link for Homemade coconut milk
• Water / தண்ணீர் As Required
• Salt / உப்பு As Required
• Oil / எண்ணெய் For Deep Frying

Instructions

 

• Dry roast 1/4 cup of moong dal till golden colour and allow it to cool down. Transfer it to a mixer, grind it to a very fine powder and sieve it once.
• Then measure and keep all the other ingredients ready. To a wide vessel, add the rice flour, moong dal flour, butter (at room temperature) and jeera.
• Add required salt and pour 1/2 cup of thick coconut milk.
• Then pour water little by little and start kneading the dough. It should be soft and not stiff else it will be hard to press. Keep the dough covered till you finish, to avoid drying.
• Usually, star achu / dye is used to make this murukku. Grease the press with little oil, then take a portion of the dough and stuff it into the murukku presser.
• Take a ladle and make swirls on the backside, this method gives a good shape. If you have the experience, make swirls directly in the oil itself. Heat oil in a Kadai and check the temperature by dropping a small piece of the dough. If it raises immediately, then the oil temperature is perfect. Then drop it gently in the oil, just 2 or 3 at a time, accordingly to the size of the Kadai.
• Fry in medium flame on both sides, till golden colour and the shhhh sound, ceases. Repeat the same with the remaining dough. Drain it in a kitchen towel. The oil gets absorbed by time, pour a little and fry again.

  Try this Mullu Murukku Recipe along with Palkova for this Janmashtami Festival.

Notes

Tips for Mullu Murukku Recipe

1. Sieve the moong dal gram flour once or twice. Otherwise, continuous swirls cannot be made and the murukku breaks.
2. Even 1/8 cup of roasted channa dal flour can be sieved and used for this Mullu Murukku Recipe.
3. Jeera can be replaced with white/black sesame seeds for this Mullu Murukku Recipe.
4. Don't add coconut milk more than mentioned as it turns the murukku hard.
5. Traditionally, sugar or sugar candy (2 tbsp) can be dissolved in coconut milk and added to the murukku for a slightly sweet taste. But don't add more, as it turns the murukku hard and brown too.

Dough Consistency

1. If the dough is too moist, murukku cannot be shaped. Add 2 tsp of rice flour to shape it.
2. If the dough is too dry, long thread-like murukku cannot be got. Drizzle very little water and knead again.
3. Always cover the dough with a wet cloth, so it doesn’t dry and it will be easy to press.
4. If the murukku is hard or dense, add 1 tsp of butter. Never skip butter, as it adds more taste and crispiness to the Mullu Thenkuzhal Recipe.
5. Don’t add butter more than mentioned, else the murukku dissolves in the oil.
6. Grease the chakli press with little oil before stuffing the dough, so it will be easy to press.
7. If preparing in large quantities, just double the ingredients and prepare the dough in batches.
8. Do the whole frying process on medium flame, so the murukku gets cooked inside also.

Keyword Mullu Murukku Recipe, Mullu Thenkuzhal Recipe

Mullu Thenkuzhal Recipe

Method for Mullu Thenkuzhal Recipe

1. Dry roast 1/4 cup of moong dal till golden colour and allow it to cool down. Transfer it to a mixer, grind it to a very fine powder and sieve it once.

2. Then measure and keep all the other ingredients ready. To a wide vessel, add the rice flour, moong dal flour, butter (at room temperature) and jeera.

3. Add required salt and pour 1/2 cup of thick coconut milk.

4. Then pour water little by little and start kneading the dough. It should be soft and not stiff else it will be hard to press. Keep the dough covered till you finish, to avoid drying.

5. Usually, star achu / dye is used to make this murukku. Grease the press with little oil, then take a portion of the dough and stuff it into the murukku presser.

6. Take a ladle and make swirls on the backside, this method gives a good shape. If you have the experience, make swirls directly in the oil itself. Heat oil in a Kadai and check the temperature by dropping a small piece of the dough. If it raises immediately, then the oil temperature is perfect. Then drop it gently in the oil, just 2 or 3 at a time, accordingly to the size of the Kadai.

7. Fry in medium flame on both sides, till golden colour and the shhhh sound, ceases. Repeat the same with the remaining dough. Drain it in a kitchen towel. The oil gets absorbed by time, pour a little and fry again.

Try this Mullu Murukku Recipe along with Palkova for this Janmashtami Festival.

Iyengar Mullu Murukku Recipe