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 time1.5 Hour
Cooking Time1 hour
Yield1.5 Cups

Mullu Thenguzhal Recipe | Mullu Muruku Recipe | Magizhampoo Murukku Recipe
Mullu Thenguzhal Recipe | Mullu Muruku Recipe | Magizhampoo Murukku Recipe

Ingredients:
Raw Rice4 Cups
Channa dal1 Cup
Moong dal1 Cup
SaltTo Taste
Butter2 tablespoon
OilFor Frying


* 1 Cup = 250ml

Mullu Thenguzhal Recipe | Mullu Muruku Recipe | Magizhampoo Murukku Recipe
Mullu Thenguzhal Recipe | Mullu Muruku Recipe | Magizhampoo Murukku Recipe

Accessories Required:
 Press
One Star Mould

Mullu Thenguzhal Recipe | Mullu Muruku Recipe | Magizhampoo Murukku Recipe
Mullu Thenguzhal Recipe | Mullu Muruku Recipe | Magizhampoo Murukku Recipe

Method:
  1. 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. 

  2. Meanwhile, Heat the pan and add channa dal and fry for some time till the dal is hot. Keep it aside. Add moong dal and fry for some time till the dal is hot. Keep it aside

  3. 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.

  4. 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.

  5. 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 

  6. 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. 

  7. 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.

  8. The deliciousmullu thenkuzhal is ready to serve.
  9. Mullu Thenguzhal Recipe | Mullu Muruku Recipe | Magizhampoo Murukku Recipe
    Mullu Thenguzhal Recipe | Mullu Muruku Recipe | Magizhampoo Murukku Recipe


Post a Comment Blogger

  1. Dear mami,

    Your site has been very helpful to me. May god bless you with all prosperity. You have mentioned raw rice powder in many of your recipes. But in this recipe you have asked to wash and dry the rice before grinding. Is it the same powder for all the snacks or is it only for this.

    Thank you
    Aruns Sekar.

    ReplyDelete
  2. mami,Namaskarams.Can i use the powder which i used for nada to make mullu thenkuzal? pl.advise.
    ?

    ReplyDelete
  3. Mami,
    I have a doubt. You have asked to soak the rice, spread it in towel, fry both the dhals and mix all the three (rice and 2 dhals) and grind in machine. My doubt is rice will be wet, so shall I mix the dhals with the wet rice and give it for grinding. Is that okay? Will the murukku come well if I mix the wet rice with dhals?

    ReplyDelete
  4. Hi Bhuvaneswari, we are spreading the rice in towe and allowing it to dry. So it will not be wet and we can mix the dals and rice and grind it in a machine.

    ReplyDelete
  5. Thank you Maami for your kind reply.

    ReplyDelete
  6. for how long we should dry the rice
    vijayalakshmi

    ReplyDelete
  7. Maami,

    I prepared mullu murukku today and it came out very well. I prepared it exactly as you had said and ennoda amma pannara maathiriye vandhathu maami. I am very happy. Thank you so much maami.

    ReplyDelete
  8. Hi, I came across your recipe of mullu murukku and felt excited to try it out.
    But after grinding all rice and dal to powder, I got confused with this sentence "Mix the rice flour, gram flour, salt, butter and hing in a vessel". Do we need to add rice flour and besan to this ground powder. Please advise.

    ReplyDelete
  9. Hi Rusheeda, thanks for mentioning the typo error. I have corrected the recipe now. You dont have to add rice flour and besan again to ground powder.

    Thanks

    ReplyDelete
  10. Hi, I tried Doing mullu Murukku as u said and came out very well. Your website is so helpful for me to try different recipes.

    ReplyDelete
  11. How to get such white color mullu thenguzhal. MIne becomes dark brown.

    ReplyDelete
    Replies
    1. Hi, adding moong dal flour helps in getting lighter color. Also we should have more patience in deep frying. Keep the flame very low and fry the murukku till it becomes crispy then surely we will get white color murukku with crunchy taste

      Delete
  12. For this recipe 1 cup is how much in grams ? Which type of a rice u used for this recipe ? Hot or cold water for kneading the dough? N how much is the hing / asafoetida quantity required for the recipe ? Can I add cumin in dough ? If I want to add jeera then plz tell me it's quantity also ,, thanx

    ReplyDelete
  13. For this recipe 1 cup is how much in grams ? Which type of a rice u used for this recipe ? Hot or cold water for kneading the dough? N how much is the hing / asafoetida quantity required for the recipe ? Can I add cumin in dough ? If I want to add jeera then plz tell me it's quantity also ,, thanx

    ReplyDelete
  14. Hello maami, i tried thenkol. It was gud, but more crispy. How to fry and get a nice colour but not very crispy

    ReplyDelete

 
Top