Magizhampoo Murukku," it is a popular South Indian snack, also known as "Thenguzhal" in some regions. Magizhampoo Murukku is typically made during festive occasions like Diwali.

The main ingredients for Magizhampoo Murukku include rice flour, moong dal flour, and water. Some variations might also include chana dal and coconut milk to enhance the flavor and texture. The dough is prepared by mixing the flours with water and sometimes other ingredients, and it is then shaped into spirals or circles before deep-frying.

The term "Magizhampoo" could be loosely translated to mean "beautiful flower" in Tamil, and it might be used to describe the intricate and appealing shapes formed during the preparation of this murukku. The snack is loved for its crispy texture and can be enjoyed on its own or as part of a festive snack spread.

Prepare delightful and crispy Magizhampoo Murukku/Thengoyal in under 30 minutes with straightforward ingredients. During Diwali, a myriad of murukkus, thengoyals, and other savory treats are crafted. One particularly popular snack in this array is the Magizhampoo Murukku or Thengoyal Murukku.

Hailing from the southern regions, Magizhampoo Murukku or Thenguzhal boasts various adaptations. Some incorporate chana dal and coconut milk to fashion the dough, particularly in the Chettinad style. However, my preference has always been the simpler approach, using only moong dal flour along with rice flour. This method accentuates the enticing aroma of moong dal, resulting in a delectable and quick treat.

Ingredients

• 1 cup raw rice flour ( store bought )

• 1/4 cup moong dal flour ( pasi paruppu )

• pinch of asafoetida powder

• salt 1

• tsp sesame seeds

• 1 tbsp butter

• oil to deep fry

  Method .

• Take the required quantity of moong dal about 1/2 cup for dry roasting .

• Iam taking a little more than required for roasting and grinding as it is very difficult to grind exact amount of flour , i will use only 1/4 cup from the blended powder .

• excess will be used in other recipes .

• dry roast till fragrant without changing colour .

• Allow to cool and powder it finely .

• Sieve it well to remove coarse grains if any .

• Take a bowl , add 1 cup rice flour .

• Add 1/4 cup moong dal flour that we prepared .

• Add salt , pinch of asafoetida powder

• 1 tsp Sesame seeds .

• 1 tbsp butter.

• Mix dry ingredients well till they resemble coarse crumbs .

• Now start adding water little at a time and prepare soft dough .

• Heat oil , when moderately hot , add a small dot of dough to check temperature of oil . It must start sizzling lightly but not too much .

• Take a murukku press , grease inside with oil .

• take a ball of Murukku dough , place inside the press , squeeze on to greased plastic sheet , or on small plates

• this tip is for beginners.

• Experts can squeeze dough directly into hot oil making spirals .

• Drop a few at a time , deep fry till it appears crunchy but do not over fry till colour changes .

• These murukku will become crisp on cooling .

• Traditionally such fried items are deep fried twice , by removing them half done first , then deep fried again second time till fully done .

• Usually large caterers and savory makers use this method to get perfect crunchy murukku or Thengoyal.

• However for home makers this method is not required as normally it used prepared to store for few days only so frying two times is not needed .

Watch my youtube video for complete step by step method . Subscribe to my channel for regular uploads .