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Magizhampoo Murukku with Coconut Milk

15 Aug
Magizhampoo Murukku with Coconut Milk

“Magizampoo” is a flower and this murukku is named so maybe because they thought it resembles the same. This is also called “mullu murukku” which literally means “thorn murukku” again this is because of the appearance.

I never experiment with age-old recipes, especially during festivals and functions. I have this “cookery bible” which my mother gave me for all the age-old recipes. It has every recipe (vegetarian) in it. So, this recipe is not mine but Meenakshi Amma’s and yes they have an English version printed as well.

Having said that, I must admit that the original recipe had sugar candy added to it. But again my son liked it without the sweet, so I did not add it this time.

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Ingredients:

Rice Flour (idiyappam Flour Packet)                                                            –              2 cups

Moon dhal Flour(roasted)                                                                            –              ½ cup

Coconut milk (thin extract)                                                                           –              ¼ cup

Sesame seeds                                                                                           –              1 tsp

Butter                                                                                                        –              1 tbsp

Salt to taste

Oil for deep-frying

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Method:

To make the moong dhal flour, we need to first dry roast the moong dhal till it changed color. Cool it and grind in a coffee grinder/ mixer. Sieve this powder and keep ready.

Mix the rice flour, moong dhal flour, sesame seeds, butter, salt and the coconut milk with water and make a smooth dough.

The dough should be slightly soft and when kneaded should not form any cracks.

Cover the dough with a damp kitchen towel.

Take a murukku press and fit the single star shape plate in it.

Heat oil in a deep pan and wait for it get hot.

Now, fill the murukku press with the dough and draw concentric circles with the dough on a greased plastic cover(zip-lock cover).

Carefully drop the murukku in the hot oil and fry on medium flame.

Cook the murukku on both sides till the bubbles reduce completely.

Remove from the oil and drain on absorbent paper.

Do the same process for the remaining dough.

Cool completely before serving.

Enjoy your murukkus anytime of the day.

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Note:

You can add some powdered sugar candy along with the coconut milk for a mild sweet taste.

You can add 2 tablespoons of powdered sugar candy to it.(kalkandu)

Always deep fry on a medium heat for the murukkus to cook on the inside as well.

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Posted by on August 15, 2014 in Festival Dishes, Snack Time

 

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