Mullu Murukku is a traditional recipe usually made for Krishna Jayanthi. It is prepared with rice flour, moong dal and channa dal. It is also called Magizhampoo Thenkuzhal. Today we will learn how to make mullu murukku following this easy recipe with step wise pictures.
Mullu Murukku Flour (maavu) Preparation -Wash raw rice 2-3 times, drain the water completely. Spread it on a cloth and dry it in the shade or under the fan. Let it dry completely.
Dry roast channa dal/bengal gram until hot to touch. Leave it to cool. Do not over roast it.
Dry roast moong dal until hot to touch. Leave it to cool.
Now mix together rice, bengal gram dal and moong dal and get it ground in a rice mill/flour mill to a fine powder. Sieve it and keep it ready. This is the mullu murukku flour/mullu murukku maavu.
Mullu murukku with store bough rice flour
In case, if you do not have access to a rice mill, you can use store bought rice flour. You have to lightly roast channa dal and moong dal separately and grind it to a fine powder separately. Sieve it and then mix with the sieved rice flour. I made it only with store bought rice flour. Though the murukkus were good, you cannot compare it with murukku prepared with homemade murukku flour as we know the quality of rice used when preparing at home.
Grease the inside of the murukku maker lightly with oil.
In a plate, add rice flour, both the dal flour (channa dal flour and moong dal flour) and mix well.
Add cumin seeds, sesame seeds, salt needed and mix well. Add butter and mix well with your fingers.
Add water little at a time make a dough. (I made it in 3 batches but if you have help you can make it in one go).
Grease 2 or 3 ladles with oil for placing the squeezed murukkus. Place a small portion of dough inside the murukku maker (A) and press the dough with the other attachment (B) through the single star disc (C) on the ladle in a circular motion to form murukkus as shown below.
|traditional murukku maker|
Heat oil in a kadai (To check if the oil is hot enough to fry the murukku, drop a small piece of dough into the hot oil, if the dough raises to the surface immediately, the oil is hot). When the oil is hot, reduce the heat to medium and slide the murukku from the ladle into the hot oil gently. You can fry 3 or 4 murukkus depending on the quantity of oil and the size of your kadai.
Let it cook for a few seconds. Then flip it over to the other side. Fry both sides until golden brown. Remove it with a slotted ladle and place it in a colander or paper towel to drain off excess oil.
Repeat the process for the rest of the dough.
Shelf life and Storage - Store it in an air tight container at room temperature. It will stay fresh for a month.
Note - If you have difficulty in squeezing out the dough through the murukku maker, you can add a tsp of hot oil to the dough, mix it well and then continue to make murukkus. After making the first batch, taste the murukku. If you want it more softer, you can add a tsp of hot oil to the rest of the dough and mix well before proceeding with the second batch. If you feel, you need more salt, you can add to the rest of the dough, mix well and then continue with the second batch.
Though I have used the single star disc, you can use the 3 star disc also and make murukkus as seen in the picture below.
Check out Spicy mullu murukku using wet grinder method or click the picture below to take you to that page. If you are preparing for festivals, you can omit the garlic given in that recipe.
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