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magizhampoo murukku recipe
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Magizhampoo murukku recipe

Magizhampoo murukku, magizhampoo thenkuzhal with coconut milk. Learn this tasty mullu murukku recipe with step by step pictures.
Prep Time20 mins
Cook Time25 mins
Course: Snack
Cuisine: Indian
Servings: 20 murukku


  • 2 cups Idiyappam flour/ Rice flour
  • ¼ cup Roasted moong dal flour
  • ¼ cup Coconut milk
  • 3 tbsp Sugar candy/kalkandu powder - 3 tbsp
  • 2 tsp Sesame seeds
  • 2 tbsp ghee or melt butter or oil
  • Salt as needed
  • Oil - for deep frying


  • We have some preparations before making the murukku. Roast moong dal/paasi paruppu till golden,cool down,powder it and sieve it. Grind 3/4 cup coconut with little warm water and extract coconut milk from it. Powder the sugar candy.
  • Warm the coconut milk and dissolve the powdered sugar candy in it. Use this warm milk while making dough. Take rice flour, moong dal flour,sesame seeds,ghee, salt(if usinin a bowl and mix well. Add coconut milk and enough water gradually to make a smooth stif dough. THere should not be any cracks too.
  • Take the star holed plate in the murukku press and fill it with the prepared dough. Heat oil in kadai , meanwhile draw murukku in circles in greased ladles. Drop carefully in oil and fry in medium flame.
  • Fry both sides till golden colour or the bubbles ceases. Drain from oil to paper towels.


  • Just 1/4 cup coconut milk is enough,use plain water for the rest. More milk makes cooking time long and harder murukku too.
  • Using more sweet makes the murukku brown in colour also becomes harder.
  • Always deep fry in medium heat while cooking. But make sure the oil is hot while squeezing.
  • I had already the powdered moong dal, so I have not shown those steps..hehe.
  • If your murukku breaks while making, try sprinkling more water and knead and try again. Use finest rice flour to avoid this.
  • You can also replace moong dal powder with urad dal powder.