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.
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.
Tips for Mullu Murukku Recipe
Sieve the moong dal gram flour once or twice. Otherwise, continuous swirls cannot be made and the murukkubreaks.
Even 1/8 cup of roasted channa dal flour can be sieved and used for this Mullu Murukku Recipe.
Jeera can be replaced with white/black sesame seeds for this Mullu Murukku Recipe.