Mullu Murukku (Magilambu,Pirandai thenzhangulal)


Serving: 40 to 50 pieces | Type: Snack/ Deepavali Special




Rice flour -3 cups
Channa Dhal -1 cup
Mung Dhal -½ cup
Red Chili powder -1 teaspoons
Whole Black Pepper -1 teaspoon
Asafotida powder -1 teaspoon
Salt -to taste
Butter or oil -4 tablespoon
Oil -for deep frying





  1. Dry roast channa dhal and mung dhal separately until golden brown.
  2. Then grind the roasted dhals with whole black pepper.
  3. Sieve the ground dhal powder.
  4. Put it in a broad vessel.  Add red chili powder, asafotida, rice flour, dhal powder and salt.
  5. Mix the dry ingredients together.
  6. Melt butter or oil and pour over the flour. Mix once again.
  7. Divide the flour into 3 to 4 parts. Then add water little by little in one part of the flour and make a soft dough.
  8. Take small quantity of dough and put it in a Murukku Press with “one star” plate and squeeze it in circular motion directly into the hot oil. Fry till it becomes crispy and nice golden yellow but not to brown.
  9. Finish off all the dough and keep the murukku in an air tight container.



  1. This Murukku is also called makilambu murukku or Pirandai Thenzhangulal..



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