Is Mageiro free to use?

Yes! Mageiro offers a free plan with access to hundreds of recipes, basic meal planning, and a smart shopping list. Upgrade to Premium anytime for the full experience.

Can I customize recipes for dietary restrictions?

Absolutely. Set preferences like vegan, gluten-free, keto, and more during onboarding. Mageiro filters recipes to match your dietary needs.

How does the grocery list feature work?

When you add recipes to your meal plan, Mageiro compiles all ingredients into one organized list. Check off items as you shop — no more forgotten ingredients.

Is Mageiro available on both iOS and Android?

Yes! Available on both Apple App Store and Google Play. Your account syncs across all devices seamlessly.

Main Course

Murukku

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 5 servings

1/2 kg Rice
Urad powder
1/4 tsp Asafoetida (Kayam)
2 tsp Sesame seeds or Cumin seeds( ) Ellu (Jeerakam)
4 tsp Butter
1 tsp Salt
Oil — for frying

Preparation

Step 1
Soak the rice in water for 2 hours.
Step 2
Wash and drain fully.
Step 3
Spread it on a large piece of cloth or paper and allow it to dry.
Step 4
Do not dry it completely.
Step 5
Grind it into a very nice powder and sieve this flour.
Step 6
Add urad powder in the ratio 8:1.
Step 7
Add salt, asafoetida, sesame seeds or cumin seeds and butter.
Step 8
Stir everything together thoroughly by adding little water and make it into a soft dough.
Step 9
Using this dough, make murukkus on a sheet of newspaper(it absorbs the water) by rolling spirally to get the desired shape. Grease your hand with coconut oil to get the shapes. Leave it to dry (it should not dry too much nor it should be too watery).
Step 10
Heat the oil in a frying pan and fry in hot oil, turning occasionally.
Step 11
Remove the murukkus when the sound of murukku in oil become silent. These can also be made using ready-made murukku plates.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Drinks & Beverages

Honey Elaneer

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. ...

20 min|1 servings|5

Drinks & Beverages

Horlicks Milkshake

A refreshing drink that cools you down on a hot Kerala afternoon. Made with fresh ingredients and served chilled, it ...

35 min|1 servings|5

Main Course

Horlicks Kulfi

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can...

20 min|4 servings|5

Main Course

Healthy Ragi Energy Bars

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. ...

20 min|6 servings|5

Main Course

Murukku

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 5 servings

1/2 kg Rice
Urad powder
1/4 tsp Asafoetida (Kayam)
2 tsp Sesame seeds or Cumin seeds( ) Ellu (Jeerakam)
4 tsp Butter
1 tsp Salt
Oil — for frying

Preparation

Step 1
Soak the rice in water for 2 hours.
Step 2
Wash and drain fully.
Step 3
Spread it on a large piece of cloth or paper and allow it to dry.
Step 4
Do not dry it completely.
Step 5
Grind it into a very nice powder and sieve this flour.
Step 6
Add urad powder in the ratio 8:1.
Step 7
Add salt, asafoetida, sesame seeds or cumin seeds and butter.
Step 8
Stir everything together thoroughly by adding little water and make it into a soft dough.
Step 9
Using this dough, make murukkus on a sheet of newspaper(it absorbs the water) by rolling spirally to get the desired shape. Grease your hand with coconut oil to get the shapes. Leave it to dry (it should not dry too much nor it should be too watery).
Step 10
Heat the oil in a frying pan and fry in hot oil, turning occasionally.
Step 11
Remove the murukkus when the sound of murukku in oil become silent. These can also be made using ready-made murukku plates.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.