Mullu Thenguzhal (Mullu Muruku) or Magizhambpoo Murukku is one of the crispy, easy to make recipe. We can do this quickly with store bough rice flour. But I have given here the conventional method of doing this magizhampoo murukku. This traditional murukku is prepared for manuy auspicious occasions and festivals. For marriages, seemandham, and many other events, this magizhampoo murukku is kept as seer dish. For Diwali festival, it is a tradition in my family to make magizhampoo murukku along with ribbon pakoda (nada).
Preparation and Yield:
| Preparation time | 1.5 Hour |
| Cooking Time | 1 hour |
| Yield | 1.5 Cups |
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| Mullu Thenguzhal Recipe | Mullu Muruku Recipe | Magizhampoo Murukku Recipe |
Ingredients:
| Raw Rice | 4 Cups |
| Channa dal | 1 Cup |
| Moong dal | 1 Cup |
| Salt | To Taste |
| Butter | 2 tablespoon |
| Oil | For Frying |
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| Mullu Thenguzhal Recipe | Mullu Muruku Recipe | Magizhampoo Murukku Recipe |
Accessories Required:
| Press |
| One Star Mould |
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| Mullu Thenguzhal Recipe | Mullu Muruku Recipe | Magizhampoo Murukku Recipe |
Method:
- Rinse the raw rice in water atleast couple of times. Then add fresh water to the raw rice to soak them well and leave the raw rice to get soaked for atleast an hour. After an hour, drain the water from rice and spread it in a clean white towel to get it dried.
- Meanwhile, Heat the pan and add channadal and fry for some time till the dal is hot. Keep it aside. Add moongdal and fry for some time till the dal is hot. Keep it aside
- Mix Rice and dals and grind to a nice powder it in rice mill. If you are living abroad or you are planning to do smaller quantities, then you can grind the rice and dals in the mixer itself. First grind the dry roasted dals in the mixer to a fine powder. Pass the ground dal powder through the sieve to get rid of lumps. Grind the dals in batch and do the sieving process to get nice and smooth dal powder. Now, Grind the rice in the mixer to a nice powder. Normally we don't get any lumps.
- But we should sieve it couple of time to get a smooth rice flour. If we get any lumps while we sieve, again add the lumps of rice flour to the mixer and grind it again to a smooth flour and again sieve it. Repeat the sieve process again and again till we get a smooth and nice rice flour. If we have good sunny weather, then we can spread the ground smooth rice flour in a newspaper and keep it in sun to dry the rice flour nicely.
- Now mix the dal flour and the rice flour nicely and take it in a mixing bowl. To the flour, add salt, butter and hing
- Add water and make the flour into a chapati like dough. Heat oil in a heavy bottomed pan, and when the oil is hot add a little piece of dough to check for the hotness. When the dough raises immediately then the oil is ready for frying. Put 1 hand full of dough in a press, and close the press with one star mould. Squeeze the dough to a big circle followed by swirls. Deep fry the mullu thenkuzhal in low flame till it is crisp and turns light golden brown color and the bubbles starts to suppress and also the sizzling sound will come down. This is the right stage. Do not keep the flame high as it will change the color quickly but the mullu thenkuzhal would not be crispy.
- Take it out and place it in a oil strainer with a paper towel to remove excess oil and allow it to cool. Repeat the step for the rest of the dough. Store it in a air tight container and serve.
- The deliciousmullu thenkuzhal is ready to serve.
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| Mullu Thenguzhal Recipe | Mullu Muruku Recipe | Magizhampoo Murukku Recipe |